Still catching up on my May bakes. I found this recipe online because I wanted to make banana bread but I didn’t want it to be boring. This was a tasty bread that I would definitely make again. However, I would modify the topping somewhat. The recipe calls for a simple cinnamon/sugar mix as a topping, which is fine, but boring. I would add butter so that it gets crunchier and more rich, and also incorporate other spices and nuts as well. Aside from that, it was great!
I’m finally making progress towards my baking resolution to make more cakes! This is my first official cake of the year. I decided to make it because it seemed pretty easy, and I could make it with stuff I had on hand, while using up some sour cream I was getting worried about.
The recipe came from Baked by an Introvert, same as the banana nutella cupcakes I made last week. It has three components: the cake itself, topping, and glaze, all of which are relatively easy.
- Preheat oven to 350F. Spray a 9-inch round cake pan with nonstick spray & flour, place a round piece of parchment paper in the bottom and spray a little more.
- Beat 1/2 cup softened butter with 3/4 cup granulated sugar until light and fluffy. Add 2 large eggs, 1 tsp vanilla, 1/2 cup sour cream until well combined.
- Combine dry ingredients: 2 cups flour, 1/2 tsp baking soda, 1/2 tsp salt, and spices. Now, as y’all know, if a recipe tells me “add 1 tsp cinnamon” I consider that a suggestion. I also added:
- 1 tsp cardamom
- 1/2 tsp nutmeg
- 1/2 tsp ground clove
- 1/2 tsp ground ginger
- 1/4 tsp allspice
- Alternate adding 1/2 flour mixture to the butter mixture, followed by 1/2 cup buttermilk, followed by the remaining flour mixture. Mix until just combined.
- Pour the batter into the pan.
- Combine 3/4 cup flour, 1/2 cup light brown sugar (packed), and spices in a bowl. (Recipe says 1 tsp cinnamon, I used that + 1/2 tsp cardamom + a sprinkle of ground ginger)
- Cut in 1/3 cup softened unsalted butter until it is like wet sand. (Recipe says use a pastry cutter but I HATE cleaning my pastry cutter so I just used a fork it was fine.)
- Sprinkle the topping on top of the cake in the pan.
- Bake at 350F for 35-40 minutes. (Recipe says to start checking at 20 minutes but that seems insane to me? It took 40 minutes.)
- Cool for 10 minutes, run a knife around outside edge to loosen, then remove from pan to cool completely.
- Combine 1 cup confectioner’s sugar, 2 tbsp sour cream, and 1 tbsp milk in a small bowl, stir until smooth, then drizzle on top of the cooled cake.
I was too lazy to drizzle from a decorating bag so whatever, this was drizzly enough.
- This was a good cake and both my husband and workmates liked it.
- I figured out how to take a cake to work! I just cut it up into little bite-size pieces and put the pieces into cupcake liners. They were all gone before lunch. This wouldn’t work for very tall cakes, obviously.
- Now, here is the downside of baking while sad or distracted. I used what I THOUGHT was a normal 9-inch cake pan. Then, when all the cake batter + topping more than filled the pan, I thought, “Hm, that’s a little odd,” then thinking nothing more of it, popped the almost overflowing pan into the oven. I ended up with mushroom cake:
- And as you can see especially from the glazed picture, the center fell in a little. I am going to blame this entirely on my cake pan. I guess I need a different 9-inch cake pan? There’s something wrong with mine!
- It still tasted fine though, and not raw or anything.
- Oh also, I ran out of sour cream before I got to the glaze, so instead of 2 tbsp sour cream + 1 tbsp milk, I used 1 tbsp buttermilk + 2 tbsp milk. It was fine but I’m sorry I didn’t get to make the sour cream glaze.
- Well, like I said, I need a new cake pan, I had a problem here.
- I liked the glaze, I would try to be a little more fancy with it if I felt like I had the time & energy.
- I also really liked the streusel-y topping! I would make this and just put it on top of random stuff. Ice cream, maybe.