Salted Butterscotch-Banana Bundt Cake

TOTAL TIME: 2:40

PREP: 0:35

LEVEL: MODERATE

YIELD: 16 SERVINGS (COST PER SERVING OF $0.42)

SERVES: 16

INGREDIENTS

• Cooking spray, for the pan
• 2 tbsp. turbinado sugar or raw sugar
• 1 3/4 c. all-purpose flour
• 1 3.4-ounce box instant butterscotch pudding mix
• 1 tsp. baking powder
• 1 tsp. baking soda
• 4 medium overripe bananas
• 3 large eggs, lightly beaten
• 1/2 c. canola oil
• 1 c. brown sugar
• 1 tsp. pure vanilla extract
• 1 1/4 tsp. kosher salt
• 1/2 c. toffee bits
• 1/4 c. butterscotch chips
• 1 tbsp. unsalted butter
• 2 tbsp. heavy cream
• Coarse sea salt, for sprinkling

DIRECTIONS

1. Heat oven to 325 degrees F. Coat a 10-to 12-cup nonstick Bundt pan with cooking spray. Sprinkle turbinado sugar evenly to coat the pan. In a large bowl, whisk together the flour, pudding mix, baking powder, and baking soda.
2. In a large bowl, mash 3 of the bananas. Cut the remaining banana into 1/4-inch pieces and set aside. Add the eggs, oil, sugar, vanilla, and 1 teaspoon salt to the mashed bananas and whisk to combine. Add the flour mixture and mix until fully incorporated. Fold the diced bananas and toffee bits.
3. Transfer the mixture to the prepared pan and bake until a wooden pick inserted into the center comes out clean, 55 to 60 minutes. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
4. Meanwhile, place the butterscotch chips, butter, cream, and the remaining 1/4 teaspoon salt in a small microwave-safe bowl. Microwave on high until the chips start to melt, 35 to 40 seconds. Whisk until smooth. Let cool for 5 minutes, then drizzle on top of the cake. Lightly sprinkle with sea salt.

PER SERVING 304 CAL, 13 G FAT (4 G SAT FAT), 41 MG CHOL, 452 MG SOD, 3 G PRO, 45 G CAR, 1 G FIBER

from woman's day may 2015