Ripe bananas are right at home in this moist cashew and coconut laden cake. Top it off with a rum spiked glaze.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.
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- Yield:makes one bundt cake
- Active time: 10 minutes
- Total time:4 hours
- 2 cups (14 ounces) packed light brown sugar
- 16 tablespoons (8 ounces) unsalted butter, softened
- 1 teaspoon salt
- 4 large eggs
- 3 ripe bananas, mashed
- 1/3 cup sour cream
- 1 tablespoon vanilla extract
- 3 cups (12 ounces) cake flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon baking soda
- 1 cup cashews, toasted and coarse chopped
- 1/2 cup shredded sweetened coconut
- 1 1/2 cups (6 ounces) confectioners' sugar
- 3 to 4 tablespoons dark rum
Adjust oven rack to middle position and preheat oven to 350°F. Grease and flour a 10- to 12-cup bundt pan.
In a stand mixer fitted with a paddle attachment, beat sugar, butter, and salt on medium speed until lightened, about 2 minutes. Add eggs, one at a time until incorporated. Add bananas, sour cream, and vanilla.
In medium bowl, whisk flour, baking powder, cinnamon, and baking soda. Reduce mixer speed to low and add flour mixture until just incorporated. Fold in nuts and coconut.
Spoon batter into pan and bake until just firm and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cake cool in pan for 30 minutes, then invert onto wire rack to cool completely before glazing.
In small bowl, stir confectioners' sugar with rum. Drizzle over cake. Let set, about 15 minutes.