Banana Buttermilk Toffee Cake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I found this in a magazine years ago, it is one of my most requested cakes. It is very easy as you just throw the ingredients in a bowl and mix. I have substituted the buttermilk with 1 Tbs of vinegar with 1 cup milk with good results. Watch the cake after 35 minuets, it is thick and can go from undercooked to overcooked pretty easily, which I always find with a banana cake. Ingredients:
1 (16 ounce) box yellow cake mix |
3 large eggs |
1 cup buttermilk |
1 cup mashed banana |
1/2 cup firmly packed brown sugar |
1/2 cup vegetable oil |
1/2 teaspoon ground cloves |
1 cup pecans |
3 tablespoons butter |
3 tablespoons brown sugar |
3 tablespoons heavy cream |
1/2 teaspoon vanilla |
2/3 cup powdered sugar |
3/4 cup chopped milk chocolate butter chocolate-covered english toffee bar |
1/2 cup pecans |
Directions:
1. for the cake:.
2. Toast pecans in a 350 oven for 3-5 minutes until toasted, chop pecans if purchased whole.
3. Butter and flour 13 x 9 cake pan.
4. In a large mixing bowl, beat all the cake ingredients on low until moistened and then on medium for 2 minutes.
5. Fold in pecans and pour into cake pan.
6. Bake about 40 minutes at 350.
7. cool completely.
8. for the topping:.
9. In a saucepan melt the butter, brown sugar and then add the cream and simmer for 1 minute.
10. Remove from heat and whisk in powdered sugar and vanilla until smooth.
11. Spread over cake and sprinkle with toffee bits and pecans.
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