Over the weekend I decided to make a cake to use up some ripe bananas. I had buttermilk on hand and chose the Banana Nut Cake recipe from my Betty Crocker Cookbook. I've used that recipe a number of times and it's always good.For a change, I tried a new-to-me frosting recipe--Caramel Frosting--from the same cookbook.
I baked the cake in a 13 x 9 pan to keep it simple. I don't know why it didn't rise quite enough, but I suspect that my baking soda is getting old.
The caramel frosting takes a little more time than vanilla buttercream, because the mixture is cooked and cooled before beating. Its consistency is different than buttercreams, too; it seemed somewhat thin and pourable, but set up as soon as I started spreading it on the cake. It might have been a challenge to spread it on the sides of a layer cake.
The warm flavors of butter and brown sugar make this frosting special. I like it on this cake, and I'll use it again for fall baking--maybe on an apple or pumpkin cake. The frosting is very sweet; it might be good to leave it thinner (add less powdered sugar, maybe?) and drizzle it as a glaze on a cake.
Yummy! Can't wait ti try this out....thanks for sharing!
ReplyDeleteHey Melissa your photo is wonderful.... I can smell that cake way down here! I would probably opt for the drizzle you suggested. Not a big fan of super sweet frosting however I have been known to eat a whole banana cake! Have a wonderful day.
ReplyDeleteI never put icing on my banana bread. Sounds delicious!!
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