Banana Bundt Cake with Bourbon Caramel

sour cream banana cake recipe

slice of banana cake

bourbon caramel sauce banana cake recipe

This banana bundt cake recipe comes from my pal “Call Me Cupcake.” I’ve known sweet Linda Lomelino for almost a decade now – we’ve both been on the damn internet that long, and I’ve watched her popularity explode, and rightly so: she is so crazily talented, baking and photographing everything in her home in the tiny town of Halmstad in Sweden. Her beautiful “through a glass, darkly” flush-with-romance-yet-modern photography style has been emulated the world over, times infinity – and she shares both recipes and gives away some of her styling and photography secrets in her book third (!) book My Sweet Kitchen. Back when I was feeling more ambitious with my blog (LOL) I interviewed Linda, which you can read here – I still love her answers!

banana bundt cake recipe

The cool thing about My Sweet Kitchen is that Linda shows her work in progress. There are “before and after” pics of a cake first photographed, then styled differently, then with more bits and bobs added, then edited on the computer to fix white balance or contrast or further saturate colours. It shows the same photograph with different depths of fields, showing how you can make an image with that coveted blurry background, or have everything in focus. My initial idea for this post was to do some before and afters – but dammit, the befores were just SO ugly I couldn’t bear to stink up my precious blog with the pics! Haha. Thank goodness the light changed in my kitchen, creating some interesting shadows, and that I added some pretty edible flowers and berries to my cake. Photographing BROWN ON BROWN is very difficult to make appealing, hehe.

banana bundt cake recipe

Linda Lomelino My Sweet Kitchen book

Linda’s book got me thinking about my own photography and styling idiosyncrasies – I have tried and tried to expand out of my “white minimal” background and “lots of white space” vibes but IT IS HARD! Ha. I need more practice in getting outta my photography comfort zone. Anyhow… this banana bundt number is simple and good. Perfect dunked in coffee or alongside a milky tea, and taken to the next level by that bourbon caramel sauce and a scoop of vanilla ice cream. I put little slices of the cake in Teddy’s bento box school lunch for the week and he came home with his sandwich half eaten but the cake all gobbled up.

banana bundt cake recipe

Banana Bundt Cake With Bourbon Caramel Sauce

12-16 slices

For The Cake

  • 3 cups all purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 2 eggs
  • 1 cup sour cream
  • 4 very ripe medium bananas

For The Bourbon Caramel Sauce

  • 2/3 cup light Muscavado sugar (I used light brown sugar) firmly packed
  • 4 tablespoons salted butter
  • 1/4 cup plus 2 tablespoons whipping cream
  • 1/2 teaspoon salt
  • 1 tablespoon bourbon
 

Make The Cake

  1. Preheat the oven to 350 degrees. Butter and flour a large Bundt cake pan that holds about 2 1/2 quarts.
  2. Mix the flour, baking soda and salt in a medium bowl.
  3. In a large bowl, beat the butter and sugar until light and creamy, about 5 minutes. Add the eggs one at a time, beating thoroughly after each addition.
  4. Sift the dry ingredients over the butter mixture and add the sour cream. Mash the bananas and add them. Stir until the batter is smooth and holds it shape. Pour the batter into the prepared pan.
  5. Use a spoon or offset spatula to level the top of the batter, and tap the bottom of the pan against the tabletop to eliminate any air bubbles. Bake in the lower part of the oven for 40 minutes, checking for doneness, and continue baking until a toothpick inserted into the centre comes out with moist crumbs.
  6. Let the cake cool slightly in the pan, then turn out on a wire rack to cool completely. Wrap the cooled cake in plastic wrap and leave out overnight to develop the flavours.

Make The Caramel

  1. Heat the sugar and butter in a saucepan over medium-high to high heat, stirring occasionally, until everything has melted.
  2. Add the cream and bring the mixture to a boil. Lower the heat and simmer for 2 minutes. Remove from the heat and stir in the salt and bourbon.
  3. Drizzle some of the sauce over the cake and serve the rest on the side while the sauce is still warm.
  4. Add decorative edible flowers and berries for colour, if desired.
  5. Add a scoop of vanilla ice cream to serve, to take it over the top!

banana bundt cake recipe

Recipe from My Sweet Kitchen by Linda Lomelino! Happy baking! xo Lyndsay 

Ghost Cake

ghost cake by cococakeland

Happy ghost cake.

kawaii ghost cake

Sad ghost cake! Hallowiener is upon us so I thought I’d post this ghosty guy I made in the hot drippy heat of July, for no reason at all, except, whoops it’s October and I have an accidental ghost cake to post. I’ve been lite-googling “dinosaur mask paper mache” because I was thinking of being a silver-themed Ultraman-ish villain this year. Mostly because I feel like wearing silver, because I am jealous of Teddy’s silver gloves. Also, I love the kids’ space costumes in this post from Tell Love and Party – SILVER! GLOBE HEADS! Last year I attempted to be Grapes but I messed up my costume – after pinning on a whole bunch of purple balloons onto my purple silk vintage shirt, I couldn’t get the damn shirt on afterward, an engineering fail. The year prior, I went as CAKEHEAD which was pretty cool – “cake in a box!” This year Teddy is so pumped to decorate our house all Halloween-ish. So far we have a fake bloody hand given to us by our old neighbours, hehe. Side note: this ghost cake made me think of none other than Demi Moore and Patrick Swayze in the racey penile wet pottery scene in Ghost. This movie came out in 1990 and I totally saw it in the theatres (mom?? I think I was too young). I was such a little innocent that I don’t remember much about the “scenes of a sexual nature” but the final scene where the BAD GUY IS GUTTED BY A VERY LARGE AND INSANELY SHARP SHARD OF BROKEN GLASS and his soul is dragged to hell by rather terrifying black shadows is emblazoned upon my memory. I also remember thinking, when the credits rolled: when Demi sees Patrick again she is going to be an old lady (although she has proven she does not really age!) and he will still be a handsome young man.Time to watch GHOST again, 27 years later!! xo Lyndsay

Cake Walk Birthday Party

cake walk birthday party

cake walk birthday party

Back in June, we had a cake walk tragedy… and it came to pass that we would have a CAKE WALK BIRTHDAY PARTY this year for Teddy’s fifth birthday. Does the world generally know what a cake walk is?? Or is it a Canadian thing, or a carnival game of yesteryear? It’s like a cake-version of musical chairs, where you walk in a circle, jumping from number to number, and when the music stops, a number is drawn from a hat, and if that number is the one you’re standing upon, you win the cake.

cake walk birthday party

I made nine mini cakes for Teddy’s family birthday party – one for each cousin, plus my sister had two Japanese exchange students visiting.  Before you think I’m completely crazy, know this: I love that shit, plus, baking nine cakes wasn’t too bad – I used the ol’ sheet pan method, baking two sheets of cake then punching out layers with a four inch round silver cutter! I whipped up a huge ass batch of vanilla buttercream, filled some piping bags and away I went!

mini cake

Buttercream burgers.

cake walk cakes

astronaut costume

Ground control to Major Ted!! Birthday present astronaut suit. Jealous of those silver gloves.

chomp chomp

A happy and excited cake walk winner!! (um, everyone won.) No fork, no problem. Teddy’s squeals of excitement and the cheering of when his number was called and seeing him and his cousins BOOGYING to the music… all worth it! xo Lyndsay 

Rilakkuma Cake For I Am A Food Blog!

brown bear cake - rilakkuma!

rilakkuma cake by cococakeland.com

Look at that dreamy fluffy adorable face! It’s so hard not to just snuggle the daylights out of this Rilakkuma cake face. I made this lil guy as a secret surprise for my blog bestie Steph! Three years ago now, I received an email from her saying “hi” and seeing if I wanted to meet up for coffee, since we both live in Vancouver. I love that – blogger blind date! I am a legitimate huge fan of I Am A Food Blog - her and Mike make the most delicious recipes and I love their crisp, stylized photography and overall sense of design. Plus, their Friday Finds are also always some of my favourite reads of the week!

rilakkuma cake by cococakeland.com

Dark chocolate cake, coffee buttercream and almond toffee crunch – I got the toffee recipe from Erin of Erin Bakes! She has a sweet new book out, and it’s like a choose-your-own-adventure style cake recipe book jammed with cakes, frostings and textural fillings, plus easy decorating ideas and Erin’s comedic writing style. The toffee recipe is dangerously legitimate. Buttery, sweet and salty, and I added toasted salted almonds, making it crazily addictive. The toffee set up like a charm, and I snacked HARD on the leftovers while watching Broad City on Saturday night… oops. Looking forward to making more from Erin’s book!

brown bear cake - rilakkuma!

kawaii rilakkuma cake - coco cake land

take a slice outta rilakkuma

Oh buddy!!! So sorry for the lobotomy! Steph and I had a fun afternoon power walking in the sun, eating Japanese rice bowls at a cute little cafe and then, cutting into little brownie bear Rilakkuma cake.

rilakkuma cake by cococakeland.com

I’ve really been enjoying just slowly working on cakes these days. It feels simple and pure, with good intentions. I’ve needed that lately, as I’ve been feeling so crotchety and lite-cynical about the blogging machine. Getting flour-dusted and meditatively piping cakes feels like the right move at the moment. Happy birthday Steph! So glad I finally got to make you a cake, hehe! xo Lyndsay 

Red Panda Cake For Teddy’s 5th Birthday

red panda cake by cococakeland

teddy and his birthday cake

On Teddy’s last preschool field trip, the big old yellow bus rumbled along the highway all the way out to Aldergrove, BC to the Greater Vancouver Zoo, a place I had no idea existed. Lions, giraffes, zebras, gorillas??? white timbre wolves… all of these disparate animals from all over the world converging on a piece of land outside of Vancouver Canada – where the temperatures aren’t very hot and snow is a very real possibility every winter – every single day for them must be a giant WTF. I missed the parent sign-up sheet to ride on the bus with the kids so I ended up driving behind the schoolbus like a special police escort. Once in the zoo, the lions confronted their 4-year-old viewers with maybe a disturbing lip-licking intensity, coming right up to the glass with glazed, stalker-ish looks in their eyes. Giraffes hunkered around, chewing things. One singular red panda hid behind a tree in his leafy compound. The whole thing reminded me of this panda Kit Kat commercial from when I was a kid.

teddy and his birthday cake

Red panda finally made the most fleeting appearance, showing itself ever so briefly before scrambling back into hiding. Although, it was enough of a glimpse that Teddy and I googled “red panda” later on and giggled at their adorableness. Hence, the red panda cake idea was planted.

red panda cake by cococakeland

teddy and his birthday cake

Turning five is a bigger deal than my heart was prepared for. Turning five means starting Kindergarten, which means full school days away, and little lunchbox eating, and recess-snack-eating, and playing on playgrounds and monkey bars and falling off swings and getting scrapes, bruises or worse, to being subjected to bullies or getting feelings hurt, or any other tiny micro aggression that may shape my son’s character, to making all these sweet little independent decisions and making new friends and learning and laughing and using the toilet to take a dump, all without me there to help or guide or hug to feel better. Turning five came really really fast.

red panda cake cococakeland.com

Five is still little but five is big. I love this little man so much and I am proud of all that he has become. Happy 5th Birthday Teddy! Love, Mama.

red panda cake cococakeland.com

Buttercream Rose Meringue Kisses Cake

swiss meringue kisses recipe - cococakeland.com

buttercream rose meringue kisses cake - cococakeland.com

I’ve been on a bit of piping train lately CHOO CHOO -if you can’t tell! I’ve always loved vintage buttercream piping techniques but I am really into this buttercream rose meringue kisses cake with its mix of modern meringues and “old timey” piping vibes. Crispy chewy sweet meringues give such a nice textural element to this cake, along with not-too-sweet buttercream.

buttercream rose meringue kisses cake - cococakeland.com

buttercream rose meringue kisses cake - cococakeland.com

I used my Swiss meringue kisses recipe for the pretty meringues. With meringue making, you want to go low and slow. Don’t open the oven to peek at their cuteness while baking, as any sudden temperature changes will crack your meringues. I like to bake them at night, and then after the baking time is up, I’ll turn off the oven and leave them in overnight to thoroughly dry out.

buttercream rose meringue kisses cake - cococakeland.com

pretty party cake - cococakeland.com

These meringues were particularly dry and crisp but still chewy – the perfect dryness to accompany buttercream roses. If possible, place meringues on a buttercream cake only a few hours before serving, to prevent any wilting of the meringues and to help retain the meringue crispness.

buttercream rose meringue cake - cococakeland.com

I like my buttercream “not too sweet” – my go-to simple vanilla buttercream recipe is two cups of unsalted butter at room temperature, four cups of sifted icing/confectioner’s sugar, two teaspoons of pure vanilla extract and a teensy pinch of salt. Beat the butter, then add the icing sugar a little at a time until incorporated, then add the vanilla and salt. Beat this on high until the buttercream has doubled in volume.

pretty floral cake - cococakeland.com

I tend to be wildly overzealous with the leaf tip piping bag but I kinda like the look – it gives it both a leafy and ruffly look, and the leaf tip is awesome for filling in any “bald” spots. If I’m already on a piping roll, I like to use up any extra buttercream by piping tons and tons of buttercream roses to save in the freezer for future use. Lay them out on a baking sheet and freeze until firm, about 20 minutes; then store in an airtight container in the freezer for up to one month.

slice of cake

Happy baking, cake pals!! xo Lyndsay

Square Buttercream Flower Cake + Teddy’s “Graduation”

square buttercream flower cake - cococakeland.com

square buttercream flower cake - cococakeland.com

My lil man T “graduated” from preschool in June. My heart was both filled with joy and pride but also brutalized by sadness – hearing his scratchy little singing voice belting out “He’s got the whole world in his hands!!” amongst his class of cuties, well, I was basically a puddle on the gym floor afterward. It was a potluck, so I made this square buttercream flower cake – originally my idea was to pipe “I BELIEVE THE CHILDREN ARE OUR FUTURE” on it… but opted for crazy colourful piping instead.

boy with balloons

I had a bunch of balloons leftover from my cake book photoshoot so we brought those to the party. Here he is, captured in a quiet little moment of singing to himself while playing on the living room floor before the graduation party.

teddy with balloons

T wore his “fancy guy” shirt, a candy-striped number from the adorable brand Ultraviolet Kids. I would so wear this shirt in an adult size.

easy kid friendly craft pasta necklace

Teddy painted good old pasta necklaces as presents for his teachers – I took photos of him painting them and printed the photo to use as a thank you card. Ok I just looked up Whitney Houston’s “Greatest Love Of All” on YouTube and those opening notes just made me teary-eyed! Hoo boy. Watching my baby grow up has been the most bittersweet thing I’ve ever known. xo Lyndsay 

Strawberry Sheet Cake

Strawberry Sheet Cake Rosette Piping

 

strawberries

strawberries-2

INTRODUCING, COCO CAKE LAND SALMON MOUSSE!! Jk, jk – this is not salmon mousse. In fact, it is a light and fluffy pink tinged strawberry sheet cake piped rather OCD-like in strawberry swiss meringue buttercream. The cake base recipe is from A Cozy Kitchen, except I didn’t roast my strawberries, I just puréed them – but be like her and don’t be so lazy like me!! Can we expound on the delightfulness of a sheet cake? Holy sheet, you just pour the batter in to one pan and set it and forget it. Dump cake 2017, but not really. I like how the rosettes fancified up the sheet cake too.

Strawberry Sheet Cake Rosette Piping

I tried several piping method before settling in on classique rosettes – I attempted a cute fan pattern, but the fan pattern looked like … yeah, salmon mousse. Happy Birthday, Amber and Ashley!! xo Lyndsay