Banana Spice Cake

Whenever I eat a bare banana cake, I can’t help thinking it could do with some icing.

As we had loads of bananas, slowly turning black, in the fruit bowl, it was time to inflict another banana cake on my work colleagues. Rather than leaving bare, I decided to top it with some sort of salted caramel icing; I couldn’r decide on buttercream or a plain glaze.

The other issue, was deciding on whose banana cake to make, in the end I decided to go for Signe Johansen’s Banana spice cake, from Scandilicious Baking. This was under the incorrect assumption that I hadn’t already made this one for my work colleagues.

If I’d bothered to look at my spreadsheet of previous bakes, I’d have baked Dan Lepard’s Dark banana ginger cake instead. I’d baked it the weekend before, we had friends round for fika, and thought that it could handle some icing.

Banana spice cake, with salted caramel glaze

I decided to go with a simple salted caramel glaze. I can’t remember which recipe I used for inspiration, but it’s pretty simple; make a caramel, add some salt, pour over cake, eat. As it turns out, banana cakes are generally bare for a reason. The topping didn’t quite work, it was nice, but jarred with the cake a bit too much.

If I was going to attempt to top a banana cake again, I think a buttercream based topping would be a better choice.

Gugelhupf

After seeing various Gugelhupf on the Great British Bake Off over the years, I had to have an attempt. As I’d been given a bundt pan for my birthday, I now had the perfect excuse to give one a go.

Originally, the bundt pan was for having a crack at an Angel Food Cake, although by the look of the internet, those pans are slightly different. I had a burning desire to bake a Gugelhupf though, one that had wormed its way into my brain and wouldn’t depart, so Mary Berry’s Angel Food Cake would have to wait. The first thing to do was try and track down a recipe, which was harder than it sounds.

I was under the impression that a Gugelhupf was made from an enriched bread dough, with the addition of booze soaked dried mixed fruit. Some of the recipes I stumbled across though, had you separating the eggs and whisking up the whites, before folding in all the other ingredients. Sorry, but that’s a cake, not an enriched bread. One of the problems with something like a Gugelhupf, is that everyone has their own recipe and they’re all subtly different. A bread book... What I was after was a reference recipe, one based on some tradition, that would give a known good result. I’m still looking.

Getting a bit frustrated with the internet, I asked my wife if she could pick me up a bread book from the local library while she was there one day. I was hoping that she’d come back with one that happened to have a Gugelhupf recipe in it, lo and behold, the only one in the local library, just happened to have one. I’ve no idea how authentic the recipe in The Bread Book by Sara Lewis is, but as I didn’t really have another one, I decided to give it ago. I was a bit disconcerted by it taking about the dough as a batter, as that’s more of a cake thing as far as I’m concerned.

I wanted to go with a mix of dried fruit, but only had some old mixed peel and sultanas. I remembered that I’d bought some barberries as Yotam uses them in his new book. I was a bit worried about them being too sharp and clashing with the other fruit, but as I didn’t have anything else, into some brandy they went. The dough, sorry batter, was pretty easy to make, bung everything into the KitchenAid and mix, then prove, knock back, shape into the bundt pan and leave to rise.

After baking, I left it too cool and the following morning, liberally doused the top with some icing. As you can see from the photo at the top of the page, I maybe should have made the icing a bit thicker, but I quite like that effect. Gugelhupf! The colour on the outside was quite strong, which I think might be down to me buttering the inside of the tin before adding the dough, it’s what the recipe said to do.

I’ve also cooked Mary Berry’s cherry cake in this bundt pan and it too had significant colour on the outside, even though it was only just cooked. Again the pan was buttered before the batter was added. Both the cherry cake and the Gugelhupf fell out of the pan when it was inverted, so I may not butter it next time, just to see what happens. The pan does has a rather heavy non-stick coating on it, so I’m assuming that buttering it as well is maybe a bit too much.

The only problem with the bundt pan, is that it’s not really a Gugelhupf pan, it’s too wide and not deep enough, so you don’t get that classic Gugelhupf shape. That’s not to say that what came out of it wasn’t tasty though, it was and the whole thing disappeared in a couple of days. The next step with this kind of enriched bread, utilising the bundt pan, is a friends Rosinenstuten (raisin bread) recipe.