Brunch, Cakes, Cakes and Desserts, fruit, Recipes

Banana and Hard Cider Cake with Cherry Filling

As cherry season has just started, I immediately put my mind into using some of the cherries I’ve bought in a cake. At the same time, I, once again, had a couple of ripe bananas that could only be used in a cake. So it made sense to combine the two in one cake, and the result is in front of you.

The cake I originally had in mind was a tasty spiced banana and hard apple cider cake, which can be baked on its own. I didn’t want to just add some chopped cherries into the batter, as I wanted them to be more noticeable and add another layer of flavor and color to the cake. Therefore, I ended up cooking the cherries into a light, jam-like filling, which was spread over part of the cake batter, then topped with the rest of it.

This slightly sweet and acidic cherry filling elevated the humble banana cake to a new level, and the flavors of both complemented one another beautifully.  Baking the cake in a Bundt pan, allowed some of the cherry filling to collapsed into the center, once it was removed from the pan, creating a tasty fruity center. This tasty and aromatic cake will delight any fan of fruity cakes. Try it and enjoy.

 

Makes: 16

Prep time: 20 minutes

Cooking time for the filling: 10 minutes

Chilling time for the filling: 15 minutes

Baking time: about 50 minutes

 

Ingredients:

For the filling:

1½ cups fresh cherries, stoned, cut in half

½ cup hard apple cider

1/3 cup sugar

2 Tbs cornstarch mixed with 2 Tbs water

1 Tbs fresh lime (or lemon) juice

For the cake:

1 stick (115 grams) butter, soft + for the pan

2 large ripe bananas, mashed well

1¼ cups sugar

3 L eggs

1 tsp vanilla paste

1 tsp cinnamon powder

½ tsp cardamom powder

½ cup hard apple cider

2 cups flour

1 Tbs baking powder

¼ tsp salt

  1. The filling: in a medium pot, mix the cherries, cider and sugar. Bring to the boil over medium-high heat. Mix in the cornstarch slurry, and cook for 2-3 minutes, until the mixture is thick and shiny. Add the lime juice, mix and take off the heat. Let cool to room temperature, then transfer to the fridge for 15 minutes.
  2. The cake: preheat the oven to 350F (175C). Brush a 12 cup Bundt pan with a bit of the soft butter, and dust with a bit of flour. Turn the pan upside down and tap on in, to get rid of access flour. Place in the fridge until using.
  3. Place the butter, banana, sugar, eggs, vanilla, cinnamon and cardamom in a large bowl. Using a hand blender, blend on medium speed to incorporate. Add the cider and blend until smooth and foamy. Add the flour, baking powder and salt, and blend briefly, to a smooth batter.
  4. Transfer 2/3 of the batter into the prepared pan. Spoon the chilled cherry filling in the middle, leaving the sides clean. Carefully top with the rest of the batter.
  5. Bake for about 55 minutes, until the cake is golden, and a toothpick inserted to the side of the batter comes out clean. Let cool in the pan for 5 minutes, before carefully releasing it onto a serving plate. Place the plate on a rack, to cool to room temperature before serving.

54 thoughts on “Banana and Hard Cider Cake with Cherry Filling”

  1. My tummy is growling – something sweet sounds good right now! I still have some hard pear cider so I suppose that would work. I often have over ripe bananas and use them in smoothies – this is another great way to use them 🙂

    Liked by 3 people

    1. I know the feeling too well Judi! Glad you liked the cake. It exceeded my expectations. Pear cider will work perfectly in it.
      I’m not much into smoothies, but maybe it’s because it didn’t occur to me to add overripe bananas to them! I can see how they can add such nice creamy texture. Will give it a try soon! 🙂

      Liked by 2 people

  2. Oh my, this does looks scrumptious. All that cherry sauce oozing into the middle. I will have to use frozen cherries because cherry season is over but I’m sure they will be fine. This will be wonderful for the ‘ladies morning tea’. Just begging for a dollop of cream!!
    Thanks Ronit. :))

    Liked by 2 people

    1. Thank you Mary, I’m glad you liked the cake. It was very delicious. I hope you and your friends will enjoy it. I’m sure frozen cherries will work just as well, and I’m all for the dollop of cream! 🙂

      Like

    1. Thank you Carol, I’m glad you liked the cake. It was very tasty.
      I’m quite sure frozen cherries will work just as well here. In fact, that’s what I have in mind for an off-season version. Hope you’ll enjoy it. 🙂

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.