WHAT YOU WILL NEED
- 3/4 cup unsalted butter, at room temperature
- 2 cups sugar
- 3 large eggs
- 1 tsp vanilla
- 1 tsp cardamom
- 2 very ripe bananas, mashed
- 2 tsp lemon juice
- 3 cups all purpose flour
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups buttermilk
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 8 oz (1 container) mascarpone cheese, at room temperature (you can substitute cream cheese)
- 1 tsp vanilla extract
- 1/4 tsp ground cloves (you can add more if you like)
- up to 4 1/2 cups confectioner's sugar
spiced frosting
INSTRUCTIONS
- Set oven to 325F
- Grease a 9 inch round springform pan (the cake is tall, you will need high sides.)
- Cream the butter and sugar in a stand mixer, or by hand. Beat in the eggs, one at a time. Beat in the vanilla and cardamom.
- Mash the bananas until smooth, and add the lemon juice. Blend in to the butter and sugar mixture, and don't worry if it looks curdled.
- Whisk the flour with the salt and baking soda, and add to the bowl alternately with the buttermilk, blending until everything is just mixed.
- Turn the batter into the buttered pan, and smooth out the top. Bake for about 60-70 minutes, or until the cake is risen, not wobbly in the center, and a toothpick inserted in the center comes out without wet batter clinging to it.
- Put the cake pan immediately into the freezer for 30 minutes.
- Remove the cake from the pan when you take it out of the freezer. When it has completely cooled, frost it.
- To make the frosting, blend the butter and mascarpone cheese until light and fluffy. Beat in the vanilla and cloves. Blend in the sugar, a cup at a time,until you get a smooth, thick frosting. You may not need all of it.
- I like to store the frosted cake in the fridge.
NOTES
Adapted from Art and the Kitchen
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