Banana Rum Caramel Delight Cake
Indulge in the delightful flavors of our Banana Rum Caramel Delight Cake, a single-layer sweet masterpiece that's both stunning and delicious. The rich combination of ripe bananas and luscious caramel creates a perfect harmony of flavors, while the addition of dark rum elevates this cake to gourmet status. This moist and fluffy cake is ideal for celebrations or a cozy evening treat. Plus, you can easily swap out the bananas for pumpkin puree during the fall, making it a versatile choice for any season.
10
Servings
N/A
Calories
16
Ingredients
Ingredients
unsalted butter
1/2 cup (softened)
light brown sugar
150 g
large eggs
2
mashed ripe banana
1/2 cup
plain yogurt
1/4 cup
all-purpose flour
2 cups
salt
1/4 teaspoon
baking powder
2 teaspoons
granulated sugar
1/2 cup
heavy cream
2/3 cup
unsalted butter (for caramel)
2 tablespoons
pinch of salt (for caramel)
1 pinch
dark rum
2 tablespoons
heavy cream (for whipping)
1/2 cup
pecans
1/4 cup (chopped)
small banana
1 (sliced into coins)
Instructions
1
Preheat your oven to 350°F (175°C) and grease a deep 9-inch cake tin. Line the bottom with parchment paper to ensure easy removal.
2
In a large mixing bowl, cream together the softened unsalted butter and light brown sugar until smooth and fluffy, about 2-3 minutes.
3
Add the eggs one at a time, beating well after each addition. Stir in the mashed ripe banana and plain yogurt until fully integrated.
4
Sift together the all-purpose flour, salt, and baking powder in a separate bowl. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
5
Pour the batter into the prepared cake tin and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
6
For the caramel sauce, combine the heavy cream and 2 tablespoons of unsalted butter in a small saucepan over low heat. Stir until the butter is melted and the cream is steaming but not boiling.
7
In a separate light-colored pan, heat the granulated sugar over medium heat, gently swirling the pan as the sugar begins to melt. Once it turns a rich amber color, carefully pour in the warm cream and butter mixture, as it will bubble up significantly.
8
Stir the caramel until smooth, then remove it from the heat and mix in a pinch of salt. Let the caramel cool for about 5 minutes before stirring in the dark rum. Allow it to cool completely.
9
To serve, whip the remaining heavy cream in a medium bowl until soft peaks form. Spread the whipped cream evenly over the cooled cake, then drizzle with the cooled caramel sauce. Top with chopped pecans and sliced banana for an extra touch of flavor and texture.
10
Serve immediately or store covered in the refrigerator for up to 3 days.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors in the Banana Rum Caramel Delight Cake?
The cake features a rich combination of ripe bananas, luscious caramel, and dark rum.
How many layers does this cake have?
This is a single-layer cake designed for a stunning presentation and easy serving.
What is the recommended oven temperature for baking?
The oven should be preheated to 350°F (175°C).
What size cake tin should I use?
You should use a deep 9-inch cake tin.
How do I prepare the cake tin for baking?
Grease the tin and line the bottom with parchment paper to ensure the cake can be removed easily.
How long should I cream the butter and brown sugar?
Cream them together for about 2-3 minutes until the mixture is smooth and fluffy.
How should the eggs be added to the batter?
Add the large eggs one at a time, beating the mixture well after each addition.
What type of yogurt is used in this recipe?
The recipe calls for 1/4 cup of plain yogurt to ensure a moist texture.
Which dry ingredients should be sifted together?
You should sift the all-purpose flour, salt, and baking powder together in a separate bowl.
What is the baking time for the cake?
The cake typically bakes for 25-30 minutes.
How can I tell if the cake is fully cooked?
Insert a toothpick into the center; if it comes out clean, the cake is ready.
How long should the cake cool in the tin?
Allow it to cool in the tin for 10 minutes before transferring it to a wire rack.
How do I start making the caramel sauce?
Combine heavy cream and 2 tablespoons of unsalted butter in a small saucepan over low heat until the butter melts.
What color should the melted sugar be for the caramel?
The sugar should be heated until it reaches a rich amber color.
What safety precaution should I take when mixing the cream into the melted sugar?
Carefully pour the warm cream and butter mixture into the amber sugar, as it will bubble up significantly.
When should the dark rum be added to the caramel?
Let the caramel cool for about 5 minutes after removing it from the heat before stirring in the dark rum.
Can I substitute the banana for another ingredient?
Yes, you can easily swap the mashed bananas for pumpkin puree for a seasonal fall variation.
How is the whipped cream topping prepared?
Whip 1/2 cup of heavy cream in a medium bowl until soft peaks form.
What are the final garnishes for the cake?
Top the cake with drizzled caramel sauce, chopped pecans, and sliced banana coins.
How many servings does this recipe yield?
The recipe makes approximately 10 servings.
How should the cake be stored?
Store the cake covered in the refrigerator for up to 3 days.
What kind of rum is recommended?
The recipe specifically calls for dark rum to elevate the cake to gourmet status.
How much flour is required for the batter?
You will need 2 cups of all-purpose flour.
Should the butter for the cake batter be cold or soft?
The 1/2 cup of unsalted butter used in the cake batter should be softened.
Is salt used in the caramel sauce?
Yes, a pinch of salt is mixed into the caramel after it is removed from the heat to balance the sweetness.
What type of nuts are used in the topping?
Chopped pecans are used to provide extra texture and flavor.
How much mashed banana is needed for the batter?
The recipe requires 1/2 cup of mashed ripe banana.
What kind of sugar is used in the cake batter?
The batter uses 150g of light brown sugar.
Is the cream for the caramel boiled?
No, it should be steaming but not boiling before being added to the melted sugar.
How should the banana garnish be prepared?
One small banana should be sliced into coins for the topping.