Banana-Nut Cake with Caramel Icing
Description
This banana-nut cake with sour cream, shortening, pecans, vanilla, cinnamon, and a sweet caramel icing recipe is cooked in a fluted tube (Bundt) pan.
Ingredients
•
1 1/4 cups white sugar, divided
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1 tablespoon ground cinnamon
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1/2 cup chopped pecans
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2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup shortening
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1 cup mashed banana
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2 eggs
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1 tablespoon pure vanilla extract
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1/2 cup sour cream
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6 tablespoons butter
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3/4 cup packed dark brown sugar
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6 tablespoons milk
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1 teaspoon pure vanilla extract
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2 cups sifted powdered sugar
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).
2
Combine 1/4 cup white sugar and cinnamon in a small bowl; stir in pecans. Sift flour, baking powder, baking soda, and salt together into another bowl.
3
Beat remaining 1 cup white sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Beat in banana, eggs, and 1 tablespoon vanilla extract. Add sour cream; beat until just blended. Add flour mixture; beat until blended.
4
Sprinkle 2 tablespoons pecan mixture into the prepared pan; top with 1/2 batter, sprinkle remaining pecan mixture on top, followed by remaining 1/2 batter.
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan on a wire rack for 5 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release the cake onto the rack to finish cooling.
6
Melt butter in a saucepan over low heat. Add brown sugar and milk. Bring to a boil; boil 1 to 2 minutes. Off heat, add 1 teaspoon vanilla extract; gradually stir in confectioners' sugar. Drizzle caramel icing over cake.