Saturday, 4 February 2012

Espresso-spiked Banana Bundt Cake (GF)




Banana Bundt Cake

My NordicWare Bundt Pan


Banana Bundt love...gluten free too!


video

ESPRESSO-SPIKED BANANA BUNDT CAKE
adapted from Dorie Greenspan's "Classic Banana Bundt Cake" from Baking:  From My Home to Yours
[Cakebrain's note:  I tossed in a shot of freshly brewed hot espresso into the batter for a lovely flavour]
For my favourite Gluten Free Flour blend recipe, check out my post here.
  • 3 cups GF flour blend (or all purpose flour, as in Greenspan's original recipe)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 2 cups organic cane sugar
  • 2 teaspoons pure vanilla extract
  • 2 large organic free range eggs, room temperature
  • approximately 4 very ripe bananas, pureed (1 1/2 - 1 3/4 cups)
  • 1 cup sour cream
  • one shot freshly brewed espresso
  1. Center a rack in the oven and preheat to Preheat the oven to 350 F. Generously butter a 9- to 10-inch (12-cup) Bundt pan. [I sprayed my Nordicware bundt pan with Pam.]
  2. Whisk the flour, baking soda, and salt together.
  3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs, one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (the mixture will look curdled — just keep mixing), all the sour cream, and then the rest of the flour mixture. Toss in the shot of hot espresso.  Mix until well blended.  Scrape the batter into the pan, rap the pan on the counter to de-bubble the batter, and smooth the top.
  4. Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. [mine took 75 minutes] Check the cake after about 30 minutes, if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding on the rack to cool to room temp.
  5. If you have the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving — it’s better the second day.
  6. Because my adaptation of the cake is gluten free, it should be refrigerated.  It will keep well in a tightly sealed container in the fridge for several days.  You can warm up slices in the microwave for a few seconds or allow the slices come to room temperature before serving.  This bundt would freeze well too.






8 comments:

thelittleloaf said...

Banana cake is one of my favourite things in the whole world. I always bake it as a loaf, but am hoping to get my hands on a bundt pan soon so bookmarking for future use!

a. maren said...

wow this is gorgeous! you better start posting recipes too, because guess what! i'm going GLUTEN FREE! baby weight related reasons...but also i've discovered wheat just makes me feel kinda...you know. ick.

Cakebrain said...

a.maren,
just for you...here's the recipe!

Indie.Tea said...

Oo, the espresso laced banana cake sounds perfect. I always have bananas on hand, such a great way to use them.

Zoe said...

This bundt cake is simply beautiful and good that it is gluten free too.

Your blog is fantastic! I would to follow you for more of your baking and cooking.

scribbles said...

Oooh that looks so good! I love your photos. When I tried out my new bundt pan I didn't know it could be filled up to the top like that. I've gotta try it next time!

ATasteOfMadness said...

This is truly beautiful! I'm sure it tastes as good as it looks

tanya1234 said...

thankxxxxxxxx
:)

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