When Jennifer of Pastry Chef Online suggested a Peoplehood travelling swirly pan idea, where we bake bundt cake with a single nordic ware heritage bundt pan, I loved the idea and asked her whether I can be a part of it. She immediately said yes. Then I have to wait my turn to get the pan ( Dorthy & Toto),
and currently she is travelling in Texas. Two weeks ago Bobby handed the pan over to me. She took a long drive to come to my house and to personally give me the pan, and I was finally able to bake cake with pan last weekend.
2 cups (280 g) all-purpose flour
1 1/2 tsp(4g) ground cinnamon
1 1/2 tsp(7g) baking powder
3/4 tsp(3g) baking soda
1/2 tsp (3g)salt
1/2 cup (4ounces/115 g) unsalted butter, at room temperature
1 tsp vanilla extract
1 Tbsp instant espresso or coffee powder
2 Jumbo eggs, at room temperature
1/2 cup(140g) sour cream (regular), at room temperature
2 cups (50 ml) banana purée (12 no small burro bananas, if you are using regular banana used 3-4nos)
1 1/4 cups (125 g) walnuts, toasted and crushed
3 .5 ounces (98 g) bittersweet or semisweet chocolate, coarsely chopped
1/4cup (62.5 ml) strong brewed coffee or espresso (you can replace this with water or decaffeinated coffee)
3 tablespoon (42g) unsalted or salted butter, cut into pieces, at room temperature
- Preheat oven to 350°F (175°C)
- Butter( 2 tablespoon) the bundt pan then sprinkle the pan with 2 tablespoon fine bread crumbs( I used panko) and then spray with PAM .
- In a medium bowl, combine flours, cinnamon, baking powder, soda and salt. Whisk to combine.
- In a stand mixer bowl (or large mixing bowl if using a hand mixer or spoon) beat butter and sugar until light and fluffy. It should take about 3 to 5 minutes. Incorporate the vanilla, oil and espresso powder into the lightly beaten eggs and add at two times to completely mixed in. Add half of the flour then the buttermilk and banana purée. Add the remaining flour then stir in the nuts until combined, but don’t over mix.
- Transfer the batter into prepared bundt pan and bake until golden and toothpick comes out clean, about 60-65 minutes. Cool for 10 minutes and slight run the knife through the sides and turn the cake upside down and cool completely in wire racks.
- Place a heatproof bowl over a pan of simmering water. Combine chocolate and coffee or espresso in the bowl and stir until chocolate is melted and smooth.
- Remove bowl from the heat and add butter. Whisk until combined well and smooth.
- In a microwave safe bowl heat high for 1 minutes chocolate, butter and coffee until it melted completely and become smooth. Transfer to squeeze bottle and drizzle through the indentation on the cake.