The Elvis Cake: Banana Peanut Butter Cake with Bacon Shards
Ran across this delicious looking cake while looking for something to do with a bunch of bananas. If you like bacon and peanut butter, you’ll love this cake. I wouldn’t mind this for my next birthday party.
Note: This is my lazy way of preparing the batter- in just a blender. I assure you that the original steps are not like this but they do require a few more bowls.
1 very ripe banana
1/4 cup buttermilk
1 large egg
1 tsp lemon zest
3/4 tsp vanilla extract
1/4 cup oil
100g plain flour
1/2 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
Prepare a 6 inch round cake tin. Preheat oven to 350F.
In a blender (or food processor), blend the banana and buttermilk until creamy and smooth. Add the eggs, lemon zest and vanilla and blend until smooth. Add the sugar and blend on medium speed for one minute. Gradually drizzle in the oil, blending until completely incorporated. Add the dry ingredients and pulse them in, being careful not to over mix.
Pour the batter into the prepared pan and bake for about 30 minutes or until a toothpick inserted in the center comes out mostly clean. Let it cool completely, preferably also chilled overnight, before slicing into two layers.
Peanut Butter Frosting
adapted from America’s Test Kitchen
This should yield more than enough to fill and frost the entire cake.
1 1/4 sticks unsalted butter, softened
2/3 cup creamy peanut butter
1 1/2 tbsp heavy cream (I didn’t need this)
1 1/4 tsp vanilla
1 1/8 cups icing sugar
Beat the butter, peanut butter, cream, vanilla and salt in a large mixing bowl until smooth, 1 to 2 minutes. Reduce the mixer speed to medium-low and slowly add the icing sugar and beat until incorporated and smooth. Increase mixer speed to medium-high and beat until light and fluffy.
Caramelized Banana Filling
You could double this quantity and omit the fresh sliced bananas.
1/2 tbsp butter
1 banana, sliced
1/2 tbsp brown sugar
Place a saucepan on medium high heat. Add the butter and when it melts and starts to sizzle, add the banana slices. Ensure that the banana slices are spread out in one layer. Cook until one side of the banana is caramelized before flipping. When the second side is almost done, add the brown sugar and stir it around to coat the bananas. Remove from heat. It’s okay if some of your bananas end up mushy.
For additional photos and assembly instructions, please visit: http://crumbsandcookies.blogspot.sg/2012/07/elvis-cake.html