Layered banana butterscotch cake

layered banana butterscotch cake
1H 40M


Butterscotch frosting
Butterscotch sauce


1.Preheat oven to 180°C. Grease two deep 20cm round cake pans; line bases with baking paper.
2.To make butterscotch frosting, place sugar, cream and half the butter in small saucepan. Cook, stirring, over medium heat until smooth. Bring to the boil, stirring constantly. Reduce heat and simmer without lid on for 5 minutes. Transfer mixture to a large heatproof bowl. Refrigerate until cold. Beat remaining butter with cream cheese in medium bowl with electric mixer until combined. Gradually beat in cold butterscotch mixture. Cover; refrigerate about 1½ hours or until spreadable.
3.To make butterscotch sauce, chop butter, place in medium saucepan with sugar and cream; cook, stirring, until smooth. Bring to the boil. Reduce heat; simmer, uncovered, 3 minutes. Transfer to medium heatproof bowl. Cover; refrigerate until cold.
4.Beat butter and sugar in large bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in banana, then sifted flours. Divide mixture evenly between pans.
5.Bake cakes about 50 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire racks to cool.
6.Roast nuts in single layer on an oven tray for about 10 minutes or until browned lightly. Cool. Chop nuts coarsely.
7.Trim tops of cakes to make level. Split cakes in half. Place one cake layer, cut-side up, on serving plate; spread with ¼ cup butterscotch sauce, then ½ cup butterscotch frosting.
8.Spread cut surface of next cake layer with another ¼ cup butterscotch sauce; place, sauce- side down, on top of first layer. Spread top of cake with another ¼ cup sauce, then ½ cup frosting.
9.Repeat layering with remaining cake, finishing with frosting. Spread remaining frosting over side of cake. Press nuts onto side of cake. Refrigerate cake 2 hours or until firm.
10.Serve cake drizzled with remaining butterscotch sauce.

You need about 7 overripe medium bananas for this recipe.


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