I’ll be back next Friday with a follow up post on more New York memories and another NYC inspired recipe.
(banana cake recipe follows)
Crisco for greasing pans
2 3/4 cups cake flour (plus more for pans), sifted
1 cup granulated sugar
3/4 cup brown sugar, packed
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 large eggs, beaten
3/4 cup vegetable oil
1/2 cup sour cream
5 ripe bananas
1 tsp lemon juice
1/2 cup chopped, toasted pecans
1/2 cup chopped, toasted walnuts
1 1/2 tsp pure vanilla extract
1. Grease and flour 3, 9-inch round cake pans; set aside. Pre-heat oven to 350º F.
2. Mash the bananas with a fork in a small bowl. Add the lemon juice and stir to combine; set aside.
3. In a large mixing bowl, stir together the flour, sugars, baking soda, cinnamon, and salt. Add the eggs and oil and stir just until the dry ingredients are moistened; do not beat.
4. Gently stir in the sour cream, banana mixture, pecans, walnuts, and vanilla. Divide the batter among the prepared pans and place in the oven. Set a pan of water on the rack below the cakes; it will help to keep the cakes moist. Bake for 23-28 minutes or until a pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely.
5. Once completely cooled, assemble, fill and frost the cake. Sprinkle with additional chopped pecans or walnuts. Enjoy!
(cream cheese frosting recipe follows)
2, 8-ounce packages cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1 pound confectioner's sugar, sifted
1 tsp pure vanilla extract
1/2 cup chopped, toasted pecans or walnuts
1. In a large bowl, beat together the butter and cream cheese until smooth in consistency, about 2 minutes. Gradually add the confectioner's sugar and continue to beat until fluffy. Beat in the vanilla.
2. The pecans/walnuts can be stirred into the frosting or reserved to sprinkle on top of the frosted cake.