Cooking and Serving: 55 minutes | 8 slices layer cake
Ingredients
2 ½ cups (350 g) all purpose gluten free flour blend | 1 ¼ teaspoons xanthan gum, (omit if your blend already contains it) | ½ cup (72 g) cornstarch, (replace with more Cup4Cup if that is your all
Description
Prep Time: 25 minutes | Cook Time: 30 minutes | Total Time: 55 minutes | Servings: 8 slices layer cake
Ingredients
2 ½ cups (350 g) all purpose gluten free flour blend
1 ¼ teaspoons xanthan gum, (omit if your blend already contains it)
½ cup (72 g) cornstarch, (replace with more Cup4Cup if that is your all
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
6 tablespoons (84 g) unsalted butter, at room temperature
6 tablespoons (84 g) vegetable oil
1 ¼ cups (250 g) granulated sugar
3 (150 g (weighed out of shell)) eggs, at room temperature, beaten
1 (25 g) egg yolk, at room temperature, beaten
1 ½ teaspoons pure vanilla extract
½ cup (100 g) mashed ripe bananas
1 can (8 ounce) crushed pineapple in its own juices, (undrained)
2 cups (200 g) diced ripe (but not overripe) bananas
1 cup (120 g) chopped raw pecans
12 ounces block cream cheese , at room temperature
12 tablespoons (168 g) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
¼ teaspoon kosher salt
6 cups (690 g) confectioners’ sugar, plus more as necessary
½ cup chopped raw pecans
Instructions
MAKE THE CAKES
Preheat your oven to 350°F. Grease well 2 9-inch round cake pans and set them.
In a medium-size bowl, place the flour, xanthan gum, cornstarch, baking.
powder, baking soda, salt and cinnamon, and whisk to combine well. Set the.
bowl of dry ingredients aside.
In the bowl of a stand mixer fitted with the paddle attachment or a large.
bowl with a hand mixer, beat the butter and oil on medium-high speed until.
well-combined. Add the granulated sugar, eggs and vanilla, and beat on.
medium-high speed until well-combined and the mixture begins to become pale.
Add the dry ingredients, alternating with the mashed bananas and crushed.
pineapple with its juices, mixing on medium speed to combine after each.
addition and beginning and ending with the dry ingredients. The batter will.
Add the diced bananas and chopped pecans, and mix and pecans are evenly distributed throughout the batter.
Divide the batter evenly between the two prepared cake pans, and spread into.
an even layer in each pan with a wet spatula.
Place in the center of the preheated oven and bake, rotating once, until the.
tops are very lightly golden brown and a toothpick inserted in the center of.
each cake comes out mostly clean, or with a few moist crumbs attached.
(particularly if you happen to place the toothpick into a diced banana).
Remove from the oven and allow to cool in the cake pans for 15 minutes before.
transferring to wire racks to cool completely.
MAKE THE FROSTING
In the clean bowl of a stand mixer or a clean large bowl with a hand mixer,.
beat the cream cheese and butter on medium-high speed until light and fluffy.
Add the vanilla and salt, and beat to combine.
Add about half of the confectioners’ sugar, and beat on medium-low speed.
until the sugar has been absorbed * Add the rest of the confectioners’ sugar about 1 cup at a time, beating on.
medium speed to combine after each addition.
Once all of the sugar has been absorbed into the mixture, increase the mixer.
speed to high and beat until light and fluffy. The frosting should hold its.
shape when scooped, but should not be completely stiff.
ASSEMBLE THE CAKE
Place one of the cooled cakes upside down on a serving platter. Place about 1.
1/4 cups of frosting on top and spread into an even layer. Invert the second.
cake place on top of the frosting and press gently to adhere.
For the neatest frosted cake, cover the entire top and sides of the cake in a.
very thin layer of frosting (this is called the crumb coat), and place in the.
freezer until very firm (about 15 minutes).
Remove the cake from the freezer and cover the top and sides with the.
remaining frosting, spreading into an even layer.
Decorate with the 1/2 to 3/4 cup chopped raw pecans and press gently to.
Refrigerate the decorated cake for at least 15 minutes before slicing with a.
sharp knife into generous slices, and serving.
ASSEMBLE THE CAKE
Place one of the cooled cakes upside down on a serving platter. Place about 1.
1/4 cups of frosting on top and spread into an even layer. Invert the second.
cake place on top of the frosting and press gently to adhere.
For the neatest frosted cake, cover the entire top and sides of the cake in a.
very thin layer of frosting (this is called the crumb coat), and place in the.
freezer until very firm (about 15 minutes).
Remove the cake from the freezer and cover the top and sides with the.
remaining frosting, spreading into an even layer.
Decorate with the 1/2 to 3/4 cup chopped raw pecans and press gently to.
Refrigerate the decorated cake for at least 15 minutes before slicing with a.
sharp knife into generous slices, and serving.