Monday, June 20, 2011

Banana Butterscotch Chip Cake with Brown Sugar Frosting

2 ½ cups all-purpose flour
1 ¼ tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup unsalted butter, at room temperature
1 ½ cups granulated sugar
1 tsp. vanilla extract
2 eggs, at room temperature
6 TBSP plain yogurt
3 large VERY ripe bananas, smashed
1 cup butterscotch chips
Preheat oven to 350F.
Prepare two 9-inch round cake pans with baking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using a stand mixer with a paddle attachment, cream together butter and sugar until light and fluffy, about 3 minutes. Add vanilla and beat an additional 30 seconds.
Add eggs, one at a time, scraping down the bowl after each addition.
Mix in half of the flour mixture on low speed.
Add in the smashed bananas and yogurt.
Add in the remaining flour mixture on low speed, just until incorporated.
Fold in butterscotch chips.
Divide batter evenly among two pans. Bake until golden brown and a knife inserted into the center comes out clean, about 40 minutes.
Remove from oven and let cool completely on a wire rack. Frost when cool.
Brown Sugar Frosing
1/2 cup butter
1 cup brown sugar, packed
1/4 cup milk
2 cups powdered sugar, more or less depending on how thick you want it
In a saucepan, melt 1/2 cup butter.
Add the brown sugar. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly.
Add the milk and bring to a boil, stirring constantly.
Cool to lukewarm. Gradually add sifted powdered sugar.
 mixer with whisk attachment beat until thick enough to spread. If too thick, add a little hot water.