🎂 updated 26 October 2023, Thursday
I adapted this recipe from ABC’s Gugelhupf recipe.
To fit my Bundt pan, the recipe has been increased to x2.5 portions
Start with the caramel:
75g sugar
25cc water
In a pan. Heat and cook til dark brown take off stove and add the following
75g cream
25cc milk
Mix those together and pour in to the caramel and stir. Bring it back to heat and stir.
Stir in a pinch of salt / flaky salt
Make the cake:
Preheat and bake at 180 °C, bake for 30-45 min
Butter and dust cake pan with flour. Turn it upside down to knock out extra flour.
225g unsalted butter (room temp)
200g sugar
Beat til light and creamy and sugar dissolved
150g banana, mashed
Beat banana in
175g egg
Add in the egg, one at a time, roughly 3 eggs
300g cake flour
2.5tsp baking powder
Sieve the above in to mixture
40cc rum
Stir in the rum, divide the cake batter into 2, add the caramel to one portion. There are now 2 batters.
Drop scoops of batter alternating between the two, into Bundt pan - create marble effect.
Bake at 180 °C for 30-45min
ORIGINAL POST. Updated recipe is above.
Caramel-
30g sugar
10g water
Melt over medium fire til caramel then slowly stir in
30g cream
10g milk
Make sure to be careful of hot stem and caramel bubbling
Set aside to cool.
Cake-
90g butter unsalted
90g brown sugar
60g ripe bananas- mashed
70g eggs
110g cake flour
1/2tsp baking powder
10ml rum
Cream butter (room temp) and sugar til light and fluffy. Mix in mashed bananas. Slowly mix in egg, tbsp by tbsp. Sieve in flour and baking powder, fold thoroughly. Drizzle rum and fold in.
Separate batter into two. One portion, fold in caramel.
Put the Both batters back in same bowl again, fold 2-3 times for marble effect. Pour batter into cake tin and bake at 180 °C for 30-40minutes, til cake skewer comes up clean.
The cake tin: oil/butter, or spray oil and then dust with a fine layer flour to enable easy unmoulding of cake.
