Banana-Nut Cake with Caramel Icing recipe
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Ingredients
- 1 ¼ cups white sugar, divided 1 tablespoon ground cinnamon ½ cup chopped pecans 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda ¼ teaspoon salt ½ cup shortening 1 cup mashed banana 2 eggs 1 tablespoon pure vanilla extract ½ cup sour cream 6 tablespoons butter ¾ cup packed dark brown sugar 6 tablespoons milk 1 teaspoon pure vanilla extract 2 cups sifted powdered sugar
Nutrition Info
- 379.8 caloriescarbohydrate: 58.2 gcholesterol: 38.3 mgfat: 15.6 gfiber: 1.3 gprotein: 3.4 gsaturatedFat: 5.8 gservingSize: -sodium: 194.7 mgsugar: 43.4 gtransFat: : -unsaturatedFat: : -
Directions Banana-Nut Cake with Caramel Icing
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
Combine 1/4 cup sugar and cinnamon in a small bowl and mix in pecans. Sift flour, baking powder, baking soda, and salt together in another bowl.
Beat 1 cup sugar and shortening together with an electric mixer in a large bowl until light and fluffy. Beat in banana, eggs, and vanilla extract. Add sour cream and mix until just blended. Add flour mixture and beat until blended.
Sprinkle 2 tablespoons of sugar-nut mixture into the prepared cake pan. Top with 1/2 of the cake batter. Follow with remaining nut mixture and cake batter.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool for 5 minutes in the pan and then turn the cake out onto a wire rack to finish cooling.
Melt butter in a saucepan over low heat. Add brown sugar and milk. Bring to a boil, continue to boil for 1 to 2 minutes. Remove from heat and add vanilla extract, mix in powdered sugar gradually. Top the cooled cake with the frosting.