Baking Weather

Bundt cakes are perfect for cooler weather. They take a while to bake, thus warming a chilly home, and are perfect with glazing with the flavors of the season. That's what was on my mind when I put together a banana-infused cake that ended up drizzled with a maple-caramel sauce:

Something about a slice of this rich cake smothered in sweet caramel sauce and accompanied by a small glass of cinnamon whiskey has me anticipating winter already. I could see myself wrapped in a blanket while my husband crochets (yes, that's his hook and yarn in the photo below!) blankets for our daughter's stuffed animals. The dog, of course, would be snuggled against my feet and laying on the part of the blanket that pooled onto the floor. It's a picture of bliss.

But, it will be here soon enough! For now, I'm enjoying the changing weather and the opportunities it affords me to wear long socks and soft sweaters. I treasure the crunch of leaves beneath my feet when the dog and I go out for walks in the crisp air. And I take joyful advantage of being able to fire up my oven for some serious baking. By the way, if you don't use all the caramel sauce with this cake, it is also fantastic over pancakes, waffles, or bread pudding! Enjoy the baking weather, friends.

Banana-Caramel Bundt Cake

  • 1 cup canola oil
  • 1 cup granulated sugar
  • 1 cup brown sugar, divided
  • 3 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 cup plain yogurt
  • 1 1/2 cups mashed banana (approximately 3 or 4 bananas)
  • 3 1/2 ounces unsalted butter
  • 1/2 cup maple syrup
  • 1 cup heavy cream

Preheat oven to 350°F.

With an electric mixer, beat the oil, granulated sugar, and half the brown sugar (1/2 cup) together. Slowly add the eggs and beat well. On low speed, gently mix in the flour, baking powder, and cinnamon. Add the plain yogurt and mashed bananas, stir to combine.

Pour the batter into a greased bundt pan and bake for 50 to 60 minutes, or until done (test with a cake tester or wooden pick, it should come out clean). Allow to cool in the pan for 10 minutes, then turn the cake out onto a cooling rake to finish cooling.

To make the caramel sauce, add the butter, the remaining brown sugar (1/2 cup), maple syrup, and heavy cream to a saucepan. Cook over medium heat stirring until the sugar dissolves. Turn the heat up and bring the mixture to a boil, continue cooking on a low boil for 12 to 15 minutes or until the sauce thickens. Cool to room temperature before pouring over the cake.

  • Yields: 8-12 servings
  • Preparation Time: 90 minutes

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