I’ve probably said it before, but one of my favorite places in New York is Strand. In fact, if you’re walking around Pittsburgh and come across a girl carrying a Strand bag, there’s a good chance it could be me. The only problem with those 18 miles of books is that one can get a bit carried away at times. Some people might think that a person who worked in a bookstore for five years would be immune to that sort of temptation, but hey, I know I’m not alone in my book gluttony. Luckily I have a special friend who allows me to visit once in a while so we can take the metro over and loosen up our wallets.
The last time I was there, I spied a copy of The Essence of Chocolate, by John Scharffenberger and Robert Steinberg. Naturally it took no deliberation to decide on its fate in the to lug-back-to-Pittsburgh pile, but the poor book’s new life began as only a pretty shelf ornament, neglected in favor of other purchases, old standbys, and library borrowings. There’s no good explanation for this, but I sure won’t make the mistake again after I finally dusted it off to make this Banana, Chocolate and Caramel cake.
The cake may not be the prettiest one of all - a homey Bundt shape, with no frosting or fancy glazes. But cake and book lovers alike know not to judge by covers alone, and one bite will be sure to relieve any doubts. The clever thing about the caramel in this cake is that instead of appearing as a visible layer, it’s poured over the still-hot cake, penetrating the crumb and infusing each bite with the flavor of delicious, caramelized brown sugar. When chocolate and banana are along for the ride, I don’t think you need me to tell you that it is a fine thing indeed.
The recipe is straightforward enough, but I’ll repeat the authors’ notes to not add extra bananas to the recipe, since they warn that doing so will make the cake gummy. There’s no need anyway, as the cake hardly lacks for banana flavor, and the moistness from the caramel and bananas keep the cake tasty for a few days at least. I’d wager it would be a splendid thing to have in your house around the holidays for feeding unexpected visitors, or to bring to the park during one last Indian summer day. I can also tell you, from personal experience, that it does a marvelous job at sweetening the mood of the office.
Banana, Chocolate, and Caramel Bundt Cake
Adapted from The Essence of Chocolate, by John Scharffenberger and Robert Steinberg
3 cups unsifted all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
1 teaspoon baking soda
3 large eggs
1 1/4 cups canola or other neutral-flavored oil
1 3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1/2 cup coarsely chopped toasted pecans or walnuts
4 ounces bitter- or semisweet chocolate chips or chunks
1 1/2 cups mashed ripe bananas (about 2 medium)
Caramel:
1/2 cup firmly packed light brown sugar
4 tablespoons (2 ounces) unsalted butter
2 tablespoons milk
Adjust rack to middle and preheat oven to 350ºF. Generously grease and flour a 12-cup (10-inch) nonstick Bundt pan.
In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, salt, and baking soda.
In the bowl of a standing mixer fitted with the paddle attachment, combine the eggs, sugar, vanilla and almond extract, and oil. Mix on medium speed until well combined, scraping the sides of the bowl if necessary. Slowly add the flour mixture, about 1/2 cup at a time, until fully incorporated. Remove bowl from the mixer and fold in the nuts and chocolate. Gently fold in the bananas, being careful not to over-mix.
Spread batter into the prepared pan, and bake at 350º for 50-60 minutes, or until a tester inserted in the center of the cake comes our clean.
To make the caramel:
A few minutes before the cake is done, combine the brown sugar, milk, and butter in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. When the sugar is bubbling vigorously and is a medium amber color, remove from heat.
Remove cake from oven and set on a cooling rack. With a long, thin skewer or toothpick, poke holes all over the cake. Pour the hot caramel sauce all over the cake, pushing gently with a spoon to encourage absorption and gently pushing the cake slightly away from the sides of the pan to allow the caramel to soak the top and sides.
Cool cake until only slightly warm to the touch, then unmold onto a serving dish.
This looks *fabulous*. And I’ve never been to Strand — but now I definitely need to go. Pronto.
October 20th, 2008 at 10:00 pm