Self-Saucing Banana and Butterscotch Pudding Cake

 Can we all agree that Monet has had too many misfortunes one right after another?  When I found out she had broken her arm, I threw my hands in the air in an “I can’t believe this” motion.  Monet has been my friend-even though we haven’t met in person- for years.  A supporter of my food blog pretty much since the beginning (hi, I’m Annie from the Dabble).  Through her comments and emails, I’ve realized she’s one of those people that burst into your life and will forever happily change your days.  She always leaves a sweet and thoughtful comment. 

 A genuine, wonderful and supportive person is Monet.  Her talent, both in writing and baking, paired with her upbeat personality, makes her blog one of my favorites.  It doesn’t hurt that we seem to have much in common.  A loving husband, wonderful family, joy in the small things and apparently, bad luck.  Let’s all send positive thoughts her way and see if we can help get Monet back to her baking and blogging passions soon.

When she asked me to do a guest post, it was a no-brainer.  Immediately I went through my recently prepared recipes and settled on this banana and butterscotch cake.  An enthusiastic YES was the response I received from Monet.  I thought it would be.  It’s amazing!  This is a dish made even better with a cup of coffee for us fans of a good brew. 

When I made this hot chocolate pudding cake and this maple pudding cake, I became obsessed.  These self-saucing cakes require only the making of a batter and sauce, pouring of the sauce over the batter, and a little baking then magically out pops a delicious, moist pudding cake.  Another great thing about this dish is that it requires few ingredients.  You just might have it all in your kitchen.  Don’t you love when that happens?

Do you have an experience with a self-saucing dessert? 

Heal quickly, friend!

 Self-Saucing Banana and Butterscotch Pudding Cake
*adapted from Rachel’s Favorite Food At Home (a show I loved on public television)

Ingredients
For the cake:
1 cup all purpose flour
1 tbsp baking powder
1/3 cup sugar
1 egg, beaten
1 banana, mashed
1 cup milk (preferably whole)
1 tsp vanilla extract
6 tbsp butter, melted

For the sauce:
½ cup brown sugar
2 tbsp light corn syrup
2/3 cup boiling water

Preheat the oven to 350F.  Sift the flour and baking powder into a large bowl.  Add the sugar.  In another bowl, mix together the beaten egg, mashed banana, milk, vanilla extract and melted butter. Add this mixture to the dry ingredients and stir to combine.  Pour into a 9-inch pie dish, soufflé dish or other baking dish with enough room to pour the sauce over top.  These pudding cakes have a habit of overflowing their goodness so place the dish on a baking sheet. 

To make the sauce, place the brown sugar, corn syrup and boiling water in a saucepan.  Bring to a boil then drizzle over the cake.  Bake for 30 to 40 minutes or until slightly firm in the center.  Allow the cake to sit for 5 to 10 minutes then serve.  If you aren’t serving right away, keep the cake somewhere warm.  A little whipped cream, some ice cream and/or coffee would be delicious on the side. 

And now for the good news…my cast is off! My elbow is healing well, and I’m able to start some gentle range-of-motion exercises (baking counts, right?) I’ll be back in full-force within a week or two. But as for now, we’ll be doing a mixture of Monet posts and guest posts. I have some lovely friends!

Always,
Monet
Anecdotes and Apple Cores