I dreamed about pies all night…seriously. I woke up in the middle of the night remembering all of the pie flavors that I had created in my dreams. I went back to sleep and baked pies the rest of the night. It is so nice to wake up to memories of good dreams. I’m thinking that it was the last batch of yummy cupcakes that I made that had me dreaming of sugar…
I found this recipe in Saveur Magazine. It is meant to be a 3-layer cake. The mini cupcakes were also very yummy. The cupcakes turned out very light and fluffy. For you guys who like a more substantial mini, this might not be the recipe for you. The icing was TERRIFIC!
The Manor Born Banana Cake with Coffee Buttercream
Makes one 8″ layer cake (or roughly 30 mini cupcakes)
For the cake:
- 8 tbsp. unsalted butter, softened
- 2 1/4 cups cake flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 1/3 cups sugar
- 1 cup mashed ripe bananas
- 2 eggs
- 1/2 cup buttermilk
- 1 cup coarsely chopped unsalted pecans
For the Frosting:
- 1 cup sugar
- 2 tbsp. instant espresso powder
- 6 egg yolks
- 1 lb. unsalted butter, cut into small pieces and softened
1. For the cake: Preheat oven to 375. Grease three 8″ round cake pans, line each with parchment paper, and set aside. Sift flour, baking powder, baking soda, and salt together into a medium bowl and set aside. Beat butter and sugar together in a large mixing bow with an electric mixer on high speed until fluff, 3 – 4 minutes. Add bananas and beat on medium speed until well combined. Add flour mixture, stirring with a wooden spoon until just incorporated, then fold in pecans. Divide batter equally between prepared pans, smoothing tops with the spatula. Bake until cakes are golden brown and spring back when touched, 10 – 15 minutes. Cool cakes in their pans for 5 minutes on a wire rack, then remove them from pans, peel off parchment paper, and allow to cool completely on the rack.
2. For the frosting: Combine sugar and 1/2 cup water in a small saucepan and boil over medium heat until sugar dissolves and syrup reaches 238 degrees on a candy thermometer, 15 – 20 minutes. (**make sure that your temperature does not go beyond the 238 degrees). Meanwhile, dissolve espresso powder with 1 tsp. boiling water in small bowl and set aside. Beat egg yolks in a medium mixing bowl with an electric mixer on high speed until pale yellow, 4 – 5 minutes. Gradually add hot sugar syrup to yolks in a slow steady stream down the side of the bowl, beating constantly on medium speed and continue beating until mixture cools to room temperature, about 5 minutes. Add butter, one piece at a time, beating thoroughly on medium speed after each addition, and continue beating frosting until light and fluffy, about 5 minutes. Beat in espresso and set aside.
If you are making the cake, you should have enough icing to spread about 1 cup between each layer. Use remaining icing to ice the side and top of the cake. Coffee beans make a great garnish!
Eat and enjoy!