INGREDIENTS
Blueberry Banana Cake:- 2 cups cake flour sifted
- 2 tsp baking powder
- 1/four tsp salt
- half cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 big eggs room temperature
- 1 tsp vanilla
- three/four cup overripe bananas mashed, approx. 2 medium
- 1/2 cup buttermilk room temperature
- 1 cup blueberries clean or frozen, tossed in 2 tsp cake flour
Cream Cheese Frosting:
- 1 cup unsalted butter room temperature
- 6 ouncescream cheese complete fats, room temperature
- three cups powdered sugar sifted
- 1 tsp vanilla
INSTRUCTIONS
Blueberry Banana Cake:- Preheat oven to 350F. Grease and flour three 6" cake rounds, line with parchment.
- In a medium bowl, whisk cake flour, baking powder, and salt. Set apart .
- Beat butter until clean. Add sugar and beat on med-high till faded and fluffy (2-3mins).
- Reduce velocity and add eggs one at a time, completely incorporating after each addition. Add vanilla and mashed bananas and blend till well blended.
- Alternate adding flour combination and buttermilk, beginning and finishing with flour (3 additions of flour and a couple of of milk). Fully incorporating after every addition. Do no longer overmix.
- Gently fold in blueberries, being careful now not to break them.
- Spread batter calmly into organized pans and bake for 30mins or until a toothpick inserted into the center comes out often easy.
- Place desserts on wire rack to chill for 10mins then flip out onto wire rack to chill completely.
Cream Cheese Frosting:
- Beat butter and cream cheese till fluffy (2 minutes). Add powdered sugar one cup at a time. Add vanilla and beat until fluffy (3 minutes).
Assembly:
- Place one layer of cake on a cake stand or serving plate. Top with 2/three cup of frosting. Repeat with final layers and apply a skinny coat of frosting all around the cake. Chill for 20mins.
- Use the final frosting to frost the cake, and do a country swirl on the perimeters and pinnacle with an offset spatula if favored.
- Top with fresh blueberries and thyme sprigs if preferred.
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