There’s an ongoing battle at our house about pies. I’m from New Orleans, so I argue that Pecan Pie is the best one. The Yankee I’m married to is very contrary and insists that the primo pie is apple. I’m pretty sure we can have the best of both the North and the South, but I haven’t figured out how to do that in pie form. What I can do, though, is combine the yummy bits from each one in a fabulous pound cake!
Posts Tagged by dessert
|October 2, 2017||Filled under Cakes||
Bananas Foster is a dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The butter, sugar and bananas are cooked, flambéed, then served over the ice cream. The dish was created in 1951 by Ella Brennan and Paul Blangé at Brennan’s in New Orleans, which at the time was a major hub for the import of bananas from South America. It was named for Richard Foster, the chairman of the New Orleans Crime Commission and a friend of restaurant owner Owen Brennan. Little did anyone realize that Bananas Foster would become an international favorite and is the most requested item on the restaurant’s menu.
It’s absolutely one of my favorite desserts. The problem, if you can call this a “problem”, is that you have to eat it immediately. You can’t really make extra and save it for later. There’s no good way to double the batch and have some more tomorrow. I really wanted to have the Bananas Foster flavors anytime, without having to become a fiery Julia Child. If you’d like to try the original sometime, scroll down to the bottom where I’ve included the Brennan’s recipe.
This particular situation calls for cake.
Bananas Foster Upside Down Cake
For the cake, I used a basic yellow cake recipe and added a little rum. You can also use rum extract, almond extract or even banana extract.
Preheat the oven to 350 degrees F.
Prep the pan
Butter the sides of a Bundt pan. I used a round one this time, but I’ve also made it in my cool square Bundt pan seen here, and it’s pretty good in muffin tins, too.
Slice three medium bananas into about 1/8″ discs (no need to be super precise here, just not too thin.) Place slices into the bottom of the Bundt pan.
Roughly chop 1 cup of pecans and sprinkle them on top of the bananas.
- 1/2 cup butter
- 1/2 teaspoon ground cinnamon
Stir the sugar and butter in a medium saucepan over medium heat until the sugar dissolves. Add cinnamon and whisk to blend.
Pour the caramel sauce over the bananas and pecans.
Sift together the flour, baking powder, baking soda and salt in a medium bowl. Mix milk and sour cream in a separate small bowl.
Beat the butter and sugar together on medium-high speed in a large bowl until light and fluffy, usually 2-4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed. Blend in the vanilla and rum (or rum extract). Reduce the mixer speed to low and add 1/3 of the flour mixture. Alternate with 1/2 of the milk-sour cream mixture until all ingredients are incorporated. Mix just until blended.
Pour the batter over the bananas, pecans and caramel in the bundt pan, and spread evenly. Bake the cake until it is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let cool in the pan on a rack until just cool enough to handle, 20 minutes or so. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, banana-side up. Let cool completely.
Cut into wedges, top with whipped cream and serve.
- In a pinch, it’s perfectly fine to use a boxed cake mix. Make it more flavorful by adding rum or an extract in the same way as this recipe.
- No pecans? Walnuts are good, too. Omit them completely if you don’t care for them or someone is allergic.
- Ice cream is also good one top.
- Cut bananas longways into thin strips and lay in the grooves of a fluted Bundt pan for a cool look.
- Want a bigger punch of rum flavor? As soon as the cake comes out of the over, poke holes around the top with a skewer. Drizzle in a rum syrup (1/4 c of rum mixed with 1/2 cup of sugar, boil a couple of minutes until clear. Cool mixture before using.)
Brennan’s Bananas Foster
- 1/4 cup (1/2 stick) butter
- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup banana liqueur
- 4 bananas, cut in half lengthwise, then halved
- 1/4 cup dark rum
- 4 scoops vanilla ice cream
- Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
- Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
- Stir in the banana liqueur, then place the bananas in the pan.
- When the banana sections soften and begin to brown, carefully add the rum.
- Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
- When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
- Generously spoon warm sauce over the top of the ice cream and serve immediately.
|October 15, 2016||Filled under Cakes, Pies and Cobblers|
- Preheat oven to 300 degrees Fahrenheit.
- Blend 2 T. of flour and cinnamon. Toss apples in mixture until coated. Set aside.
- Using a stand or hand mixer, cream butter, cream cheese, and sugar until smooth. Add eggs, one at a time.
- Add flour, one cup at a time, fully incorporating each addition.
- Add vanilla flavoring, then fold in apples.
- Grease and flour a bundt pan and pour in batter. Pour in batter first, then sprinkle pecans and brown sugar on top (a cup or little more of each). Lightly press into the batter.
- Bake for 1 hour and 15 minutes (put some foil on the top to keep the pecans from burning.)
- Remove the foil and increase the temperature to 325 degrees. Bake for an additional 30 minutes.
- Test the cake for doneness with a wooden skewer. If it’s not clean, return to the oven in 5 minute increments until it is. (The type of apples you use will affect the cooking time.)
- Remove from oven and cool on a rack for about 5 minutes.
- Invert onto a serving plate and drizzle with caramel sauce.
Serve warm or cooled. This is delicious as is, but you can dress it up with more caramel sauce, whipped topping, vanilla ice cream or a simple rum sauce. (I just stir one or two tablespoons of rum (or a teaspoon of rum extract) into a can of condensed milk.)
I think we’ve bridged the North/South divide with this one!
|September 13, 2016||Filled under Cakes||
Coconut Joy Cheesecake Bars
Kraft Foods shares this fabulous twist on a popular candy bar, but in cheesecake form.
Run to your kitchens right now!
Coconut Joy Cheesecake Bars
Prep Time: 20 min.
Total Time: 6 hr.
1/4 cup PLANTERS Sliced Almonds, toasted
Can you imagine anything more delicious?
Source: Kraft Foods and Blogs Release
|July 5, 2016||Filled under Cakes||
Banana Split Cake
Go bananas with this sweet and delicious Banana Split Cake from Kraft. Find out how to turn your favorite ice cream dish into a delightful cake.
Prep Time: 15 min.
Total Time: 5 hr. 25 min.
Servings: 24 servings
What You Need
- 9 graham crackers, crushed (about 1-1/2 cups)
- 1 cup sugar, divided
- 1/3 cup butter, melted
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 can (20 oz.) crushed pineapple in juice, drained
- 6 bananas, divided
- 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
- 2 cups cold milk
- 2 cups thawed COOL WHIP Whipped Topping, divided
- 1 cup chopped PLANTERS Pecans
- Cherry on top (optional, but fun!)
- Mix graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13×9-inch pan. Freeze 10 min.
- Beat cream cheese and remaining sugar with mixer until blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
- Beat pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours. Slice remaining bananas just before serving; arrange over dessert. Top with nuts and a cherry!
Save 40 calories per serving by preparing with margarine, PHILADELPHIA Neufchatel Cheese, 2 pkg. (1 oz. each) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding and COOL WHIP LITE Whipped Topping.
Omit nuts. Make chocolate curls from 1 oz. BAKER’S Semi-Sweet Chocolate. Use to garnish dessert.
Substitute 1-1/2 cups graham cracker crumbs for the crushed grahams.
|June 7, 2014||Filled under Cakes|
My sister and brother went to college at LSU, pretty much like everyone in our family has for generations. What was cool was they went to LSU with Shaquille O’Neal. In fact, he dated one of my sister’s roommates and often brought his giant, stinky size 23 feet (along with the rest of him) into her dorm room. But that’s not even the highlight of their LSU experiences. I think my sister may have been in her sophomore year when her friend Cheryl shared this family recipe for Coconut Pound Cake. And that, my friends, is the best thing that came out of LSU during those years (except for their degrees, of course.) I’m pretty sure some of us cried the first time we tried it. Do you do the happy dance when something tastes so yummy you can’t stand it? It was like that and so much better.
We’ve made this cake dozens and dozens of times over the past 25 years or so. And when I say “we,” I mean my mother, my sister and my dad. I didn’t make them nearly as frequently as they did, but I sure have tons of experience eating them! These days, the Coconut Pound Cake aficionado in the family is my 15 year old nephew. I don’t know what it is, but he’s got a magic touch and some epic baker’s intuition that can churn out some of the most beautiful and delicious Coconut Pound Cakes we’ve ever had.
For Mother’s Day, I decided that I wanted have a Coconut Pound Cake. I didn’t want to trust this task to my hubby, who doesn’t bake. He would have done it, but had so many questions that I would have taken over anyway. No, this was something I was going have to do myself.
I marched into the kitchen and pulled out all the ingredients.
It such an old recipe that all of the ingredients are almost always on hand. On the right is some of my Homemade Vanilla Extract. If you haven’t tried this yet, you really should give it a go. It couldn’t be easier.
Step number one, after sifting the dry ingredients together, so I guess it’s really step number 2…cream the butter and sugar.
So far so good. Next I added the eggs, extracts, dry ingredients and milk. I always make a bit of a mess when I bake, but so did Julia Child, and I’m ok with that.
Everything looks right so far. The batter was finished, so I poured it into a tube pan. I’m trying to be super fancy and anticipate what pictures will look like later, so I’m using this lovely, antique fluted Bundt pan. Don’t you love it?
Hold on there, grasshopper. Only when the cake was finished did I realize why I had never seen a fancy pants Coconut Pound Cake. The sucker won’t come out of the pan after it’s baked. So…Lesson #1.
I should have stuck to the tried-and-true straight-sided tube pan.
Into the oven my beautiful batter goes. I’m absolutely going to tell you that it already tastes delicious, but don’t ask me why I know that. I will deny any knowledge of licking the bowl to anyone who inquires.
While the cake baked, I made the coconut glaze that will be drizzled over the top.
I pulled the cake out when it got to this color. You can let it go a little longer if you like it darker, but we tend to lean toward the less fully baked side of the spectrum. You know what I mean…when it’s done, but barely! (Brownies are good like that, too.) I’m so tempted to pick a piece off the top to taste.
I let the cake cool for about 10 minutes, then started poking holes all over the top so the coconut glaze could seep way down into it. In my head, this made complete sense.
OK. I have to put on the brakes again. I’m such a goofball. I wasn’t supposed to poke the holes in the top. I should have inverted the cake from the pan onto a cake plate, then poked the holes. After all, the recipe does say to brush the glaze on the sides. Good grief. Follow the directions, Tracy. (Little did I realize at this point that the cake wasn’t gonna come out anyway…see Lesson #1.)
In the end, it still tasted amazing. As for the photos, it was nothing that a some whipped cream and strategically placed strawberries couldn’t hide! (That’ll be our little secret.)
Cheryl’s Coconut Pound Cake
2 sticks butter (softened)
1/2 cup shortening
3 cups sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract (pure is best if you can find it)
3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1/2 cup sugar
1/4 cup water
1 teaspoon coconut extract
Sift the dry ingredients together and set aside. In a large mixing bowl, blend together the butter, shortening and sugar. (A hand mixer works just as well as a Kitchen Aid.) When light and fluffy, add the eggs one at time, beating 1 minute after each egg is added. Add the vanilla and coconut extracts. Mix in half of the dry ingredient mixture, then half of the milk. Add the remaining dry ingredients, then the rest of the milk.
Pour into a greased straight-edged tube pan.
Bake at 325 degrees for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, mix the sugar and water for the glaze together in a small saucepan and bring to a boil. Boil for 2 minutes then remove from the heat. Cool slightly, then add the coconut extract. (This glaze can be doubled to make it a little more moist and decadent!)
After allowing the cake to cool for about 10 minutes, invert it onto a cake plate. Poke holes in the cake with an ice pick or skewer. Pour the glaze over the cake and brush onto the sides.
Serve with berries and whipped cream, your favorite vanilla ice cream or chocolate syrup. Try a little pineapple ice cream topping for a tropical treat! It’s also fabulous just plain, and wonderful with coffee in the morning.
This is a great cake to make ahead as it freezes and travels very well.