Sunday Night Syndrome. After a great few days spent catching up with friends over one too many glasses of red wine (here and here) and binging on my latest tv obsession (start this--you won't be disappointed), I was dreading the inevitable return to routine come Monday morning. To combat my end of the weekend blues, I did three things. First, I got to work early on Monday to clean my office. I'm the kind of Type-A crazy who gets totally stressed out by clutter, so a tidy office makes the beginning of the work week a little easier to swallow. Second, I restocked my secret stash of special pens. I love colorful markers (see Type A crazy, above) and neon notes are much more fun than boring old black.
Bourbon Banana Bundt Cake with Brown Butter Frosting
Adapted from the Joy the Baker Cookbook
For the Cake
3 cups all purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 cup (1.5 sticks) unsalted butter, at room temperature
1 3/4 cups brown sugar
2 1/4 cups mashed banana (about 4 medium bananas)
3 tablespoons bourbon
3 large eggs
1/2 cup plus 2 tablespoons buttermilk
For the Frosting
1/2 cup (1 stick) unsalted butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
For the Cake:
Preheat oven to 350, and grease a large bundt pan. Whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar for about three minutes, until light and fluffy. Add the banana and bourbon and mix until incorporated. Add the eggs one by one, mixing well between each addition. With the mixer speed turned to low, add half of the dry ingredients. Beat in the buttermilk, and then add the remainder of the dry ingredients, mixing until just incorporated. Pour the batter into the prepared pan, and bake until a tester inserted into the middle of the cake comes out clean, about 35 minutes in my oven. Let the cake cool in the pan for 20 minutes, and then invert onto a rack to cool completely.
For the Icing:
Heat the butter in a saucepan over medium-high heat until it is golden, fragrant, and browned bits have formed. (Watch the butter carefully as it burns very easily.) Allow the butter to cool, and then whisk in the powdered sugar and vanilla. If you want thicker icing, add more powdered sugar, and if you want more of a glaze, add less (or thin your icing with a bit of heavy cream or water). Spread the frosting over the top of your cake, and decorate with chopped pecans and shredded coconut if desired.