Peanut Butter Cake with Banana Toffee Topping
1 hrs 5 mins
A delightful dessert cake, soft and super moist with delicious banana sticky toffee topping
For the topping
- Melted butter 6 tablespoons
- Castor or coarsely powdered sugar ½ cup
- Salt ½ teaspoon, optional
- Banana 2, medium size
- Cashew nut/ Walnut ¼ cup
For the cake
- All-purpose flour (Maida) 1 ¾ cups
- Baking powder 1 ¾ teaspoons
- Salt ¼ teaspoon
- Peanut butter 1/3 cup
- Butter 1/3 cup
- Castor or coarsely powdered sugar ¾ cup
- Eggs 2
- Vanilla essence 1 teaspoon
- Milk 1 cup
Preheat the oven to 170ºC (I use the Panasonic OTG). Grease a 20cm round cake tin. Cut a round piece of parchment paper or aluminium foil, 2cm bigger than the base of the tin. Line the base of the tin with it so that it comes 2cm up the sides of the tin. Pour the melted butter in it. Add ½ cup sugar and mix gently. Sprinkle 1 tablespoon of water over it (If you like salty caramel, dissolve ½ teaspoon salt in this water before sprinkling it over the sugar in the tin). Place in the oven, for about 8 minutes, till the sugar begins to change colour, swirling the contents of the tin a couple of times (Protect your hands with oven gloves! You will see small lumps of light brown sugar in the tin. Take the tin out of the oven at this stage. Do not over-cook). Take out the tin and leave aside to cool for 5 minutes. While it is cooling, peel and cut the bananas into ½ cm thick slices. Finely chop the nuts. Arrange the banana slices in the tin and sprinkle the nuts over it.
Prepare the cake batter. Mix the flour with baking powder and salt. Beat the peanut butter, sugar, butter and eggs till the mixture is light and creamy (I use the Panasonic Hand Beater). Fold in the flour alternately with milk, beating lightly after each addition. Avoid over beating. The mixture should just be combined to form a smooth batter.
Pour the batter over the banana in the tin and bake till done, for about 40 minutes.
Cool the cake for at least for 30 minutes before turning it out on to a serving plate. Carefully remove the paper or foil. Cut into slices and serve warm or at room temperature.
Note: the slices of cake may be topped with a dollop of whipped cream, if desired.