22 April 2012

Eric's Birthday Cake ...




Birthdays are the perfect occasion to bake a cake, right? The problem in our household is that I am trying to diet, SB doesn't want cakes that last all week long, and our kids are not sweets eaters. This weekend when I made a birthday dinner for our son, the request was made to have a light cake ... nothing over the top.

Okay ...





I can do that! I opted for a single layer buttery vanilla cake with a thick layer of fresh banana coins.




It's topped with a coconut ginger crumble topping and it goes really well with a scoop of pineapple coconut or vanilla ice cream. What a treat for all around the dinner table!




The beauty of the cake is that it travels well. I cut up pieces for the kids to take home for a breakfast or coffee break treat. Perfect! SB gets a bit for his sweet tooth in the next day or two and the rest went the way of the kids! As we ate our pieces, we decided that this cake would go very well with a sweet rum whipped cream, vanilla ice cream, a warm drizzly pineapple sauce or plain with strong coffee. I also thought the banana could be layered with the batter if you made a bread loaf-sized pan. Kind of a double decker mini-cake. Anyway ... it was delish!


Banana Coconut Crumb Cake
slightly adapted from
a Nick Malgieri recipe


Oven: 350° F on middle rack
Time: 45 to 50 minutes

Cake Ingredients:


1¼ c. all purpose flour
¾ c. sugar
½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, softened
2 large eggs plus 1 large egg yolk
1 tsp. vanilla extract
3 bananas, peeled and sliced into coins ½ -inch thick


Coconut Crumb Ingredients:


1¼ c. flour
⅓ c. sugar
¼ tsp. baking powder
¼ tsp. ginger
⅛ tsp. salt
½ c. sweetened, shredded coconut
8 tbsp. butter, melted


Making the Cake:


  1. Pre-heat the oven and grease a 9-inch spring form pan, lining the bottom with parchment paper or waxed paper.
  2. Mix all the dry ingredients for the crumble topping, drizzle in the melted butter and toss with a fork until clumps form and the butter is thoroughly mixed throughout. Set it aside.
  3. Mix the dry ingredients together in the bowl of a mixer for about 30 seconds on ‘stir’ or whisk by hand.
  4. Add the soft butter and and mix on the lowest speed until  the butter is completely incorporated.
  5. Scrape down the edges of the bowl to make sure the butter is completely mixed in.
  6. In a small bowl, whisk together the eggs, egg yolk, vanilla extract.
  7. Add ⅓ of the mixture to the dry ingredients and mix for 1 minute on ‘medium’ speed.
  8. Scrape the bowl sides down and repeat with the second ⅓ of egg mix. Beat the batter for another minutes, scrape down, add last of egg and repeat mixing – this time for 3 minutes on medium speed.
  9. Turn the batter into the prepared pan. Peel, slice and layer the bananas in a pretty pattern to within ¼ inch of the edges of the pan, leaving a clear edge.
  10. Evenly scatter the crumble topping.
  11. Pop in the oven and bake until the cake is well-risen, the top is deep gold, and a knife inserted in the center of the cake comes out clean.
  12. Cool the cake on a rack for ten minutes, then, pop the spring form rim.
  13. Cool completely. Then gently slide the cake to a pretty serving platter.
  14. Serve warm or cooled with whipped cream, ice cream or just plain with a hot cup of tea or coffee.




8 comments:

  1. It looks delicious! I like how you managed to squeeze in a serving of fruit too :-)

    I'll be giving this a try for certain! Have a wonderful week!

    ReplyDelete
  2. Sounds yummy and pretty looking too. I always love a nice scoop of vanilla ice cream with cake.

    ReplyDelete
  3. The beauty of this cake is that we can all make it! Wow it looks incredible. So utterly incredible. A very lucky Eric. Thanks for sharing such a brilliant recipe!

    ReplyDelete
  4. Oh my goodness Susan - Eric had better me one grateful son :) Are you kidding me??? You took simple and hit it out of the ball park with those banana coins and marvelous coconut crumble :)

    chow! Devaki @weavethousandflavors

    ReplyDelete
  5. Susan, I love your square springform pan! I don't think I've ever seen one. And I NEVER say no to coconut....

    ReplyDelete
    Replies
    1. Hahaha! We're like peas in a pod, Brenda! I'd never seen one either and I got frustrated making square cakes and trying to get them out of the pan, so I Googled. " Holy shit! They've got 'em out there!", is exactly what I said when I found the website. Ordered it right up! Yup!

      Delete
  6. Susan, that is one helluva crumble cake! I would do anything for someone to make me one of these right now. Love the layer of banana slices in the middle, it's like a surprise when you cut through it. Perfect! This is going to be bookmarked for me!

    ReplyDelete
  7. What a great idea Susan; kids bring the rest of the cake home; I'm sure the mom's will want the recipe. That springform pan sure caught my eye;wow.
    Rita

    ReplyDelete

Anonymous comments will not be accepted. Please be aware that due to spamming concerns, I must be able to track back.