Cool each layer in its pan for 15 minutes before flipping out onto a rack to cool the rest of the way. Divide batter among three pans you’ll want approximately 5 cups of batter per pan.īake cake until tester inserted into center of each layer comes out clean, about 40 to 45 minutes. Beat in dry ingredients in two additions just until combined. Beat in eggs one at a time, then bananas, sour cream, and vanilla. Using electric mixer, beat butter and both sugars in large bowl until blended. Whisk cake flour, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside. Line the bottoms of 3 9-inch round cake pans with parchment paper, then coat the paper and sides of pans with butter and flour, or a nonstick spray. Use this for Option 1 below.ĥ 1/4 cups (21 1/2 ounces or 609 grams) cake flourġ tablespoon (1/2 ounce or 15 grams) baking powderġ 1/2 cups (3 sticks, 12 ounces or 341 grams) unsalted butter, room temperatureġ 1/2 cups (10 1/2 ounces or 300 grams) sugar ġ 1/2 cups (11 1/2 ounces or 327 grams) packed golden brown sugarģ cups mashed or pureed very ripe bananas (about 8 large)ġ/2 cup plus 1 tablespoon (4 7/8 ounces or 136 grams) sour cream or (weight will vary) plain yogurt After that, it’s just a matter of figuring out how you’d like to approach this - i.e., do you need a “smash” or little cake for the baby to tear into? - and because I was completely indecisive (but picked the most complicated method myself, typically), I’m suggesting three different approaches below the recipe, but I promise, they all yield the same delightful result: Or, you know, you could plan ahead, but with only a year’s notice, it seems unfair that we should be expected to. Here in New York City, I find that most street carts sell currently ripe bananas, if you pass one along your way. Next, it helps to have old bananas, which is annoying when stores only want to sell you unforgivably green ones with maximum shelf lives. First, who is going to watch the baby once you realize that one year-olds have kitchen enthusiasm, but terrible knife skills? It helps to have a sunny day, a self-sufficient dad and a park nearby with lots of leaves for the baby to eat investigate. This is not a difficult cake to make (a two-bowl cake and a one-bowl frosting), but there are logistics to consider. I may or may not have spent 45 minutes last week practicing doodling monkeys so I could get it right. I may or may not have started planning this in June. But we don’t bear grudges, in fact, I figured if I could only get my act together for one single birthday cake this year, it might as well be a cake for the monkey. It turns out, babies keep you really busy. Of course, the joke is on me because who went without a homemade birthday cake this year? Yup, you’re looking at her. Or, perhaps, one’s entire life to date, for the first birthday set. I hope to make it as easy as possible for everyone to get the fluffy, towering, butter-laden imperfectly frosted, slightly crooked homemade cake they deserve for making it through another year. Not judgmental-sad, because lord knows I could barely eke out this cake on Saturday, and it’s supposed to be, like, my calling, but empathetic-sad because I totally blame lousy, intimidating recipes for making the two-layer + frosting task seem not worth it to go it at home. When I think of someone being presented with some shortening spackled quarter sheet cake from a discount grocery chain on their birthday - a day they only get to celebrate once a year! Which is like forever if you’re a kid or perhaps the sort of grownup who didn’t get the memo that at the age of 34, birthdays are really not supposed to be a big deal anymore - it makes me sad.
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