What we really should be talking about today is hot peppers. It’s been a week since I bought a huge bag of them—about a kilo’s worth—for just €1.50, and you wouldn’t believe all the lip-puckering, tongue-burning concoctions I’ve tried in the intervening days. But, we’ll save that for next time.
Today, I have cake. We actually finished eating this cake (what feels like) a lifetime ago—way before the truckload of work that flattened me last week, way before the week-long road trip in Scotland—and it’s still worth talking about. That’s how good this cake is.
It feels like this recipe should have come up before, but I just spent awhile poking through the archives and came up with nothing. This is the frosting of my youth, the one my mom often used to frost a 9×13-inch pan of Myrna’s chocolate cake. It’s not a light or subtle frosting, but that’s why I like it.
Oh go on already, take a bite. You won’t regret it.
- 1¾ cups cake flour
- 1 tsp baking powder
- ¾ tsp baking soda
- ½ tsp cinnamon
- ½ cup salted butter, at room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 1 cup mashed or pureed bananas
- ¼ cup plain yogurt
- 1 tsp vanilla extract
- ¼ cup salted butter
- ¼ cup brown sugar
- 2 tbsp milk
- ½ tsp vanilla extract
- 1 to 1½ cups icing sugar
- To prepare the cake, preheat your oven to180 °C (350 °F). Grease and line a 9" cake pan (square or round) with parchment paper. Set aside.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda and cinnamon. Set aside. In a second bowl, cream the butter and sugars. Add the eggs one at a time, beating well after each addition. Add the banana puree, yogurt and vanilla. Mix well. Stir in the dry ingredients, just until combined.
- Pour the batter into the prepared pan and bake for 30–40 minutes, or until a toothpick inserted into the centre comes out clean. Let the cake rest in the pan for 15 minutes before flipping it out onto a rack to cool completely.
- While the cake is baking, start preparing the frosting. Melt the butter and brown sugar in a small saucepan over medium heat until the sugar has dissolved and the mixture begins to bubble. Remove from heat. Add the vanilla and milk in a steady stream, stirring constantly. Set aside the mixture until it reaches room temperature.
- Once the mixture has cooled, add the icing sugar and beat until smooth. Add additional icing sugar or milk, as necessary, until you reach the desired consistency. Lick the beaters, then frost away!