Caramel Banana Biscoff Cake

cakebycourtney.com

Kate B

subheading: FOR THE CARAMEL SAUCE:

1 cup brown sugar, tightly packed

½ cup water

½ teaspoon cinnamon

4 tablespoons unsalted butter

subheading: FOR THE BANANA CAKE (ADAPTED FROM SWEETAPOLITA):

3 cups plus 3 tablespoons all-purpose flour

¾ teaspoon baking powder

¾ teaspoon baking soda

¾ teaspoon salt

¾ cup unsalted butter, room temperature

1 ½ tablespoons vegetable oil

1 ½ cups granulated sugar

⅓ cup light brown sugar

3 large or extra large eggs, room temperature

¾ cup milk, room temperature

¾ cup plain greek yogurt

1 ½ teaspoons pure vanilla extract

3 medium-sized bananas, mashed

3 medium-sized bananas, sliced

subheading: FOR THE BISCOFF FILLING:

½ cup (1 stick) unsalted butter, room temperature

1 cup Biscoff spread

1 cup powdered sugar, sifted

6 Biscoff cookies

subheading: FOR THE SALTED CARAMEL:

1 cup granulated sugar

8 tablespoons water

4 teaspoons light corn syrup

½ cup heavy whipping cream

2 teaspoons vinegar

2 teaspoons pure vanilla extract

2 teaspoons kosher salt

subheading: SALTED CARAMEL FROSTING:

½ cup salted caramel (recipe above)

2 cups (4 sticks) unsalted butter, room temperature

6 cups powdered sugar, sifted

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