Recipes Banana-Nut Cake with Caramel Icing

 

Ingredients :

Cake:

1 ¼ cups white sugar, divided
1 tablespoon ground cinnamon
½ cup chopped pecans
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup shortening
1 cup mashed banana
2 eggs
1 tablespoon pure vanilla extract
½ cup sour cream

Caramel Icing:

6 tablespoons butter
¾ cup packed dark brown sugar
6 tablespoons milk
1 teaspoon pure vanilla extract
2 cups sifted powdered sugar

Directions:

Preheat the oven to 350 degrees F (160degrees C). Grease a fluted tube pan (such as Bundt)

Combine 1/4 cup sugar and cinnamon in a small bowl and mix in pecans.

Beat 1 cup sugar and shortening together with an electric mixer in a large bowl until light and fluffy.Beat in banana, eggs, and vanilla extract. Add sour cream and mix until just blended. Add flour mixture and beat until blended.

Sprinkler well 2 tablespoons of sugar-nut mixture into the prepared cake pan.. Top with 1/2 of the cake batter. Follow with remaining nut mixture and cake batter

Bake in a preheated oven until a clean toothpick comes out in the center of the cake, 35 to 45 minutes. Cool for 8 minutes in the pan and then turn the cake out onto a wire rack to finish cooling

Melt butter in a saucepan over low heat. Add brown sugar and milk. Bring to a boil; continue to boil for 1 to 3 minutes. Remove from heat and add vanilla extract; mix in powdered sugar gradually. Top the cooled cake with the frosting