fruit

Preheat the oven to 375°F (190°C). Generously spray the inside of a 10-cup (2.4-L) tube pan with a removable bottom with nonstick cooking spray; alternatively, butter it thoroughly, dust it with flour, and knock out the excess flour. (You can make this cake in a tube pan without a removable bottom or a 12-cup Bundt pan; just make sure it is extra well greased.) If you want to ensure supersimple removal, you can cut out a ring of parchment paper to fit into the bottom of the pan.
In a large bowl, whisk together both flours, the baking powder, salt, ginger, and baking soda. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat the sugar, oil, and butter on medium speed until light and fluffy, 3 to 4 minutes. Add the egg and egg yolk and beat until incorporated. Scrape down the sides and bottom of the bowl, add the vanilla and lemon zest, and beat again for 10 seconds.
Measure out the cream into a glass measuring cup. Add the sour cream and whisk until combined. Add the flour mixture to the sugar mixture in the standing mixer in three parts, alternating with the cream mixture, beginning and ending with the flour mixture; beat at medium speed after each addition until incorporated, 10 to 15 seconds.
Using a rubber spatula, fold the blueberries into the batter, which will be very thick, and transfer the batter to the prepared pan. Smooth the top with an offset spatula and prepare the topping.

Make the Cinnamon Topping

In a large bowl, whisk together the brown sugar, both flours, and cinnamon (do not worry if large pieces of the sugar remain). Drizzle the butter over the mixture and use your very clean hands to pick up the mixture, squeeze it in your fist, and let the mixture fall back into the bowl, repeating until the topping comes together.
Pinch off chunks of the topping and drop them over the top of the buckle batter. Use all of the topping and cover the batter completely.
Bake the cake until a toothpick inserted in the center of the cake comes out with a few moist crumbs, 50 to 60 minutes. Set the pan on a wire rack to cool for at least 20 minutes. Loosen the cake from the sides of the pan with a paring knife, then push the bottom of the pan up to release the cake. Use the knife to loosen and remove the cake from the bottom of the pan, then cool completely, topping side up, on a cooling rack.

Notes

How to store: The cake can be stored, tightly covered, at room temperature for up to 3 days.

Roundup: Bananas Foster Fritters

January 13, 2013 by susan Leave a Comment

Bananas Foster Fritters ~ Leave Your Links

January 12, 2013 by susan 16 Comments

How did you like this unique treat?

In the Oven: Bananas Foster Fritters

January 7, 2013 by bourbonnatrix 4 Comments

Up next on the Baked schedule… Bananas Foster Fritters! Posting date is Janauary 13. Enjoy!

Bananas Foster Fritters from Baked Explorations

For the Rum Dipping Sauce

4 tablespoons (1/2 stick) unsalted butter, cut into 1 inch cubes
1/3 cup firmly packed dark brown sugar
1/3 cup heavy cream
1 teaspoon banana liqueur (or pure vanilla extract)
2 Tablespoons dark rum
Pinch cinnamon (optional)

For the Fritter Dough

1 1/4 cups all purpose flour, plus more if needed
3 tablespoons firmly packed dark brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 teaspoon cinnamon
3 medium ripe bananas
1 tablespoon dark rum
1 teaspoon banana liqueur or pure vanilla extract
1 tablespoon unsalted butter, melted and cooled
Vegetable oil for frying
1/4 cup confectioners sugar

Make the rum dipping sauce
In a medium saucepan over medium heat, stir the butter and sugar together until smooth. Add the cream and bring to a boil. Remove the pan from the heat and stir in the liqueur, rum and cinnamon if using. Set aside until serving time. (The sauce can be made ahead. Allow it to cool, then cover it tightly in plastic wrap and refrigerate. Rewarm it over low heat in a saucepan or microwave it in short 15 second blasts before serving).

Make the fritter dough
In a large bowl, whisk together flour, brown sugar, baking powder, salt, allspice, and 1/2 teaspoon of the cinnamon. Use your hands to rub the chunks of sugar into the flour mixture and whisk again (it is ok to have a few chunky sugar pieces remaining).

In another large bowl, mash the bananas with your hands or a heavy spoon and stir in the rum, liqueur and butter.

Use a rubber spatula to fold the dry ingredients into the banana mixture. The mix should look wet, but it should hold its shape when scooped into a small ball. If dough is too thin, keep folding in flour 1 tablespoon at a time until it stiffens up. Refrigerate the dough while the frying oil heats up and you prepare the sugar topping.

Pour enough oil into a deep skillet to fill it 3/4 inch to 1 inch deep. Slowly heat the oil over medium-high heat until it registers 375 degrees F on a deep-frying thermometer.

While the oil heats, in a small bowl, whisk together the confectioner’s sugar and remaining 1/2 teaspoon cinnamon. Set aside.

Fry the fritters
Line a plate with double layer of paper towels and set it near your work area.

Using a small spatula and a small spoon, two spoons, or an ice cream scoop with a release mechanism, drop heaping spoonfuls of dough into the oil. Do not crowd the skillet. Cook until the fritters have browned on one side, 2 to 3 minutes. Using a slotted spoon or tongs, turn them over to cook for another 2 minutes or until browned. Do not overcook or burn the fritters. Use the slotted spoon to transfer the fritters to the prepared plate and continue frying dough until finished.

Place the fritters on a serving plate and sift the cinnamon sugar over them. Serve immediately with rum dipping sauce.

Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.