2 cups banana puree (3 to 4 very
ripe bananas)
1 1/4 cups pecans or walnuts,
toasted and coarsely chopped
CANDIED PEANUTS
1 cup raw or unsalted lightly
roasted
peanuts
1/2 cup sugar
3 tablespoons water
1/2 teaspoon flaky sea salt
1/8 teaspoon ground
cinnamon
and continue to cook, stirring, letting
the crystallized sugar on the bottom
melt and brown slightly. Then, use
a heatproof spatula to scrape up the
liquefied sugar and continuously coat
the peanuts with it, tilting the pan to
help the sugar coat the nuts evenly.
Once the peanuts are a bit glossy
and coated with syrup (there will be
some sugary crystals on them still,
FROSTING
10 ounces bittersweet or
semisweet chocolate,
coarsely chopped
1/2 cup strong brewed
coffee or espresso
10 tablespoons unsalted or
salted butter, cut into
pieces, at room
temperature
Preheat the oven to 350T.
Butter the bottom and sides of
two 9-inch round cake pans and
line the bottoms with circles of
parchment paper.
To make the cake, in a medium
bowl, whisk together the flour, 1 1/2
teaspoons cinnamon, the baking pow-
der, baking soda and salt.
In a stand mixer fitted with the
paddle attachment (or in a bowl by
hand), beat together the 1 cup but-
ter and 1 1/2 cups sugar on medium
speed until light and fluffy, 3 to 5
minutes. Add the vanilla and instant
espresso or coffee powder, then beat
in the eggs one at a time, mixing until
completely incorporated. Mix in half
of the flour mixture, followed by the
buttermilk and banana puree. Stir in
the remaining flour mixture, then stir
in the pecans or walnuts just until
combined. Don't overmix.
Divide the batter evenly among
the 2 prepared pans. Bake until gold-
en brown and a toothpick inserted
into the center of the cakes comes
out clean, about 40 minutes. Remove
from the oven and let cool completely.
To prepare the peanuts, in a
medium heavy-bottomed skillet over
medium heat, combine the peanuts,
1/2 cup sugar and the water. When
the sugar begins to liquefy, begin
stirring. Continue cooking, stirring
frequently, until the sugar crystallizes.
Decrease the heat to medium-low
which is normal), sprinkle the sea
salt and 1/8 teaspoon cinnamon over
them. Stir the peanuts a couple of
times, then scrape the candied pea-
nuts onto a baking sheet and let cool
completely.
To make the frosting, combine
the chocolate and coffee in a medium
heatproof bowl set over a pan of sim-
mering water, stirring occasionally
until the chocolate is melted and the
mixture is smooth. Remove the bowl
from the heat and whisk in the 10
tablespoons butter until combined.
To assemble the cake, run a knife
around the sides of the cakes to help
them loosen from the pans. Invert
one cake onto a serving plate and peel
off the parchment. Spread about 3/4
cup of the mocha frosting over the
surface of the cake. Invert the second
cake layer out of its pan, peel off the
parchment and place it over the frost-
ed cake layer. Spread the remaining
frosting evenly over the top and sides
of the cake.
Coarsely chop 1 cup of the can-
died peanuts and sprinkle them
over the top of the cake. Makes one
9-inch cake; 12 to 16 servings.
Storage: The cake will keep for up
to 3 days, at room temperature.
KENSINGTON ®
Refined styling and elegant details lend an air of
understand luxury to the Kensington collection of faucets.
Kensington handles are cut from glistening Swarovski*
crystal that complements the graceful arch of the spout.
VADVANCE
Plumbing Supply Company
COME VISIT OUR OUTSTANDING SHOWROOM
1977 E. West Maple Road • Walled Lake, MI 48390
248.669.7474
9
www.advanceplumbing.com
GROHE
YEARS
1920 - 2010
ENJOY
WATER .
1593140
.1N platinum
•
SEPTEMBER 2010
• P 1 7