Friday, February 3, 2012
This is a big birthday weekend! My boy is turning 30 this weekend. He is off galavanting around New Orleans with his best buddies for a bachelor party now, and I'm sure that those boys are having a blast!
AND drumroll pleaseeeeeee....
The blog turns 2 years old on Saturday!!!! I can't believe that we've been doing this for 2 years - 2 incredibly fun years. I've learned so much about cooking, blogging, and photography (well I need to work on that still). My palate has expanded so that I eat *gasp* onions! And mushrooms! And lots of other interesting and delicious things. Mommy K has been experimenting more in the kitchen too and has been a great pinch hitter (you'll see her delicious halibut recipe next week)! We've slowly become more involved in the blogger community and have started to make some wonderful blogger friends. And you all have kept us going every step of the way. Seeing the support for K&K Test Kitchen grow over the past two years has been amazing and I'm so thankful for each and every one of you. Seriously, our friends, family, and followers have really given us the motivation to stick with K&K Test Kitchen!! We love you all! Thank you from the bottom of our hearts <3
So, I made a cake to celebrate the birthdays in this K's household. Well, I actually made 2 cakes. One was a complete disaster. It was meant to be a layer cake, modeled after my favorite bakery in the world, Icing on the Cake in Los Gatos, CA. For every birthday or celebration, when we lived in California, we always had a banana cake from there. But unfortunately, I didn't cook my version long enough, so the middle was a sticky banana mess. The outer ring was delicious, but I wasn't satisfied. So I settled on making a banana bundt cake. And oh boy, it was soooo good! I topped it was some deliciously tart cream cheese frosting. It makes just the right amount of frosting for the cake and it is the perfect complement to the sweet cake. Promise me you'll make this cake for your next special occasion. It is easy and delicious!
Banana Bundt Cake
Adapted from The Canadian Baker
1 cups all-purpose flour
2 cups cake flour
1 package vanilla instant pudding (my extra secret ingredient!!)
2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter at room temperature
1 cup sugar
1/2 cup brown sugar
2 tsps pure vanilla extract
2 large eggs
3 very ripe bananas, mashed
1 cup sour cream
Preheat the oven to 350°F. Generously butter a large Bundt pan.
Whisk the flour, pudding mix, baking soda, and salt together.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs, one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (the mixture will curdle -- just keep mixing), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to de-bubble the batter and smooth the top.
Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes, if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding on the rack to cool to room temp.
Cream Cheese Frosting
8 ounces cream cheese
1 cup icing sugar
2 tablespoon whipping cream
1 teaspoon vanilla extract
Beat cream cheese and icing sugar until smooth. Add the whipping cream and beat again until it is thoroughly mixed and spreadable. Add more cream if you want a thinner icing. Spread onto cooled cake.