Banana Dulce De Leche Cake

You didn’t think I would have a BBQ party without serving dessert? Of course, I served dessert. After everyone ate their burgers on freshly made hamburger buns, I brought out a banana cake filled with dulce de leche and iced with a mascarpone frosting. I served the cake with iced coffee because lately it’s been very warm here in Southern California. Everyone enjoyed the cake especially the icing. I was a little worried that my guests would think that the mascarpone icing would be a little too tangy. As it turned out my worries were unfounded.

The cake is a rich banana cake made tender by the sour cream in the batter. The original recipe calls for a banana filling as well, but I decided against that. I had a jar of dulce de leche left over from my last vacation in Mexico.

In Mexico, the best dulce de leche is from the state of Guanajuato. In addition, it is not called dulce de leche. Its proper name is cajeta and is packaged in little wooden boxes. You can have it made with goat’s milk, cow’s milk, or a mixture of both.

My grandmother (father’s side) is from Guanajuato and I have spent many summers there. At the local bakery, they had a toast that was extremely dry and it had a “cream cheese” spread on top. We used to buy the toast and then drizzle cajeta over it. Seriously … unbelievably good!

Well, I am going to have to wait until June to replenish my stash of dulce de leche and other goodies I purchase in Mexico. (Stef-I a put a post it in my passport so I remember to bring you dulce de leche.) Finally, the recipe.

Mascarpone Icing

Adapted from Martha Stewart’s Baking Handbook
Makes one 9-inch layer cake
1 ½ sticks of unsalted butter at room temperature
1 2/3 cups of sugar
2 ¾ cups of all purpose flour
1 ½ teaspoons of baking powder
1 teaspoon of baking soda
½ teaspoon of salt
3 very ripe bananas mashed
¼ cup of sour cream
1 teaspoon of vanilla
4 large eggs
¾ cup of dulce de leche (cajeta)

Preheat the oven to 350F degrees. Butter two 9-by-2-inch round pans; line the bottoms with parchment paper. Butter the parchment paper and dust the pans with flour; tapping out the excess. Into a medium bowl sift the flour, baking powder, baking soda and salt; set aside. In a small bowl mash together the bananas, vanilla and sour cream; set aside.

In the bowl of an electric mixer fitted with paddle attachment cream together the butter and sugar (medium speed) until fluffy and light. Scraping down the sides of the bowl as necessary. Add the eggs one at a time mixing thoroughly after each addition. With the mixer on low speed add the flour in two batches. Using a rubber spatula fold in the banana mixture.

Divide the batter among the pans evenly. Bake rotating the pans halfway through until cakes are golden brown and a cake tester comes out clean, 30-35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes on to the racks and remove parchment paper. Reinvert cakes, and cool completely.

Once the cakes are cooled, spread the dulce de leche on one of the layers. Place the remaining layer on top and ice with the mascarpone icing. I had a little extra dulce de leche left in the jar and I drizzled that over the top of the cake.