- 1/4 cup unsalted butter, melted
- 1/4 cup canola or vegetable oil
- 5 to 6 ounces vanilla or plain yogurt (one standard-sized small container; Greek yogurt is preferred, sour cream may be substituted)
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 cup mashed ripe bananas (about 1 1/2 large bananas)
- 1 cup finely diced apples (1 medium apple; I used one unpeeled Gala apple)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt, optional and to taste
Vanilla Caramel Glaze
- Makes about 1 cup glaze, enough to generously glaze the cake
- 1/4 cup unsalted butter, melted (half of 1 stick)
- 1/3 cup light brown sugar, packed
- 2 tablespoons cream or milk
- 1 tablespoon vanilla extract
- 1 1/2 to 2 cups+ confectioners’ sugar, sifted (must be sifted)
- Preheat oven to 350F and spray a 12-cup Bundt cake pan or tube cake pan very well with cooking spray or grease and flour the pan; set aside.
- In a large microwave-safe bowl, melt the butter, about 1 minute on high power. To the melted butter, add canola oil, yogurt, eggs, sugars, vanilla, cinnamon, ginger, pumpkin pie spice, nutmeg, cloves (all spices should be added to taste and if you don’t have all of them on hand, not a big deal to omit some) and whisk until batter is smooth and silky, about 1 minute of vigorous whisking. Add the bananas, apples, and stir to combine. Add the flour, baking soda, salt, and stir until just combined, taking care not to over-mix and over-develop the gluten, which would result in a tougher cake. Pour batter into prepared pan and bake for about 39 to 43 minutes, or until a cake tester comes out clean (or insert a sharp long-blade chef’s knife and it should come out clean). Allow cake to cool in pan for at least 15 minutes before inverting it and removing cake.
- While cake is cooling, make the caramel sauce. Optionally, while cake is cooling poke approximately 25 holes in the top surface of the cake with a chopstick or popsicle stick. The holes will allow the glaze to seep into the cake’s interior, creating a delicious caramel-apple flavor; the drawback is that it’s not quite as pretty when sliced, but since you’re not likely going to take pictures of the cake’s interior surfaces, poke the holes.
Vanilla Caramel Glaze Directions
In a small saucepan, melt the butter over medium-high heat. To the melted butter, add the brown sugar and bring to a boil, stirring nearly continuously. Allow the mixture to boil quite rapidly for 2 minutes, stirring nearly continuously. Remove the pan from the burner, allow it to cool for about 1 minute, and add the cream, taking caution because the mixture could bubble vigorously. Whisk aggressively to incorporate the cream and calm the bubbling.
After the bubbling has subsided, add the vanilla and whisk to combine, using caution because the alcohol in the extract could cause the mixture to bubble up again. Add the confectioners’ sugar one-half cup at a time, until desired sauce consistency is reached (I absolutely recommend using sifted sugar so the glaze is whisks up smooth, silky, and free from lumps). Pour glaze over cake and allow it to set up for a few minutes if desired; or slice and serve immediately. Cake will keep for up to 5 days in an airtight container at room temperature. If there is extra unused glaze, it can be stored in an airtight container in the refrigerator for up to 1 month; gently reheat it in the microwave prior to glazing another dessert.
Notes: This is a fast moving recipe. Make sure you have everything ready and prepared before cooking the glaze.
Recipe from: averiecooks.com