This happened to me.
But don't you feel bad about me. The absolute deliciousness of this cake made up for it. Big time.
I finally got off my butt to bake something out of my beautiful book: "Classic Cakes" by the Australian Women's Weekly and, just as I imagined, the book did not disappoint. My very first cake out of this book was a huge success, even though the cake decided not to stay in tact as a cake.
This is another classic 'moist' cake. It freezes well and it stays moist all the way through for a long long time.
A note: I used roasted walnuts (chopped of course) because I prefer them with my banana cakes. They were gorgeous. I know I say this a lot but trust me. You want to bake this cake.
Banana Butterscotch Syrup Cake
from "Classic Cakes" by Australian Women's Weekly
- 125g butter, softened
- 3/4 C (165g) caster sugar
- 2 eggs
- 1 C mashed banana (about 2 large overripe bananas) *I used 3 to get rid of all of my overripe bananas. I kinda liked it!
- 3/4 C (110g) self0raising flour
- 3/4 C (110g) plain flour
- 1/2 tsp bicarbonate of soda
- 3/4C (110g) hazelnuts, roasted, chopped finely ( like I said, I used walnuts and they were divine!)
- BUTTERSCOTCH SYRUP
- 1/2C (110g) firmly packed brown sugar
- 30g butter, chopped
- 3/4 C (180ml) water
- Preheat oven to 180 degrees C/160 degrees C fan0forced. Grease deep 19cm-square cake pan; line base with baking paper.
- Beat butter and sugar in medium bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in banana, then combined sifted flours and soda, and nuts. Spread mixture into pan; bake about 1 hour.
- Meanwhile, make butterscotch syrup.
- Stand cake in pan 5 minutes before turning, top-side up, onto wire rack set over tray. Drizzle hot syrup over hot cake.
- BUTTERSCOTCH SYRUP: Combine sugar and butter in small saucepan; stir over heat until butter melts. Add the water and bring to the boil, stirring; remove from heat.