Sour Cream Banana Cake With Toffee Bar Topping
Total Time: 1 hr 5 mins
Preparation Time: 20 mins
Cook Time: 45 mins
Ingredients
- Servings: 9
- 1/4 cup confectioners' sugar
- 2 tablespoons butter
- 1/4-1/3 cup crushed chocolate-covered english toffee bar
- 1/3 cup flour
- 3 small very ripe mashed bananas
- 1 1/2 cups sugar
- 1 cup butter, salted
- 3 extra large eggs
- 2 teaspoons vanilla
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 3/4 cups all-purpose flour
- 1 cup sour cream
Recipe
- 1 set oven to 350 degrees.
- 2 set oven rack to second-lowest position.
- 3 grease a 13 x 9-inch baking pan.
- 4 to make topping: in a small bowl, mix together the confectioners sugar and 1/3 cup flour.
- 5 rub the butter in the flour mix with your fingertips to make a crumb mixture.
- 6 stir in the caramel bits, heath bars or crispy crunch bars; set aside.
- 7 in a small bowl, mash (do not mix with a mixer) the bananas; set aside.
- 8 in a medium bowl, whisk the flour, baking powder, baking soda and salt; set aside.
- 9 in another bowl, with an elecric mixer (if you have a heavy-duty stand mixer attach the paddle attachment) and cream the butter and sugar very well until soft (about 6 minutes).
- 10 add in the eggs one at a time, beating well after each addition and the vanilla.
- 11 add in banana, sour cream, and all dry ingredients, mix on low speed for 3 minutes, scraping bowl occasionally.
- 12 transfer to prepared baking pan.
- 13 sprinkle the crumb topping evenly over the cake batter.
- 14 bake for about 45-50 minutes.
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