The Elvis Cake

I hate to post dessert recipes three days in a row, but as the new year comes to a close, I am going through some recipes I have made but haven't shared yet.  And this cake is one of them.  Also, I think it is a good idea to get these yummy desserts out of my system before the new year starts.  I know a lot of people will be making resolutions tomorrow to eat healthier in 2012.  After splurging a bit this holiday season, quite frankly, even yours truly could probably stand to eat a little better.  So here's to one last horrah of 2012!  Now to the cake...

About a month ago, my husband and I had one of his classmates from law school staying with us while he started a new job near our town.  His first night at our house we were discussing Topeka, where we all used to live.  We agreed that one of our favorite things about Topeka was Sheridan's Frozen Custard.  It is home to the best frozen treats I have ever tasted.  Like heaven in a plastic cup.  Every fall I looked forward to their Pumpkin Pie Concrete.  Amazing!  Our guest mentioned that his favorite concoction was the Elvis, which is a tempting blend of banana and peanut butter. 

I love banana and peanut butter together.  Who doesn't?  The next day I was trying to decide what kind of goodie to make with our dinner.  It struck me that a banana cake with peanut butter would be the perfect treat for our guest.  I found a recipe for a banana bundt cake that had peanut butter in it and a peanut butter glaze.  It sounded perfect!  I even made a few healthy swaps.  Since I didn't post a Makeover Monday this week (I spent 7 hours in a car that day!), consider this your Friday, New Year's Eve Eve Makeover.

I used Splenda instead of sugar, which saved about 1200 calories.  I also used margarine instead of butter.  Because all I had to do with this cake batter is pour in into the pan, it didn't make a noticeable difference, and saved 800 calories!  I also used low fat sour cream which saved about 160 calories.  So it's not all bad!

And the results were amazing!  I licked the beater I used after I put the cake in the oven.  It seriously crossed my mind to take the cake back out of the oven and start eating the batter with a spoon.  The thought crossed my mind again when it was baking the the aroma of bananas and peanut butter overtook my home. 

But, I restrained myself and waited until it was cooled and iced before digging in.  After one bite I was in love.  I was all shook up!  Our guest loved it, and said that it was the perfect balance of banana and peanut butter.  I had never made a banana cake before, but I will definately be making this again!!

To prepare the cake:

To start, spray the heck out of your bundt pan with cooking spray.  It is super important to thoroughly grease the pan so that the cake comes out cleanly when your done.  I've had a bundt cake fall apart when I dumped it out.  You don't want it to happen to you!

Whisk together the flour, baking soda, and salt.

Beat the margarine until it is fluffy.  It won't look quite the same as beaten butter, but you get the idea!

Then add the Splenda and beat until that is incorporated.

Now add the vanilla, and the eggs one at a time.

Slowly blend in the bananas.  These bananas don't look great, but they are!  I buy a bunch of bananas all at once when they are on sale, and the ones that don't get eaten in time I freeze individually in old yogurt containers.  When you thaw them out, they will have liquid with them.  Use the liquid.  Bananas sweeten as they ripen and that liquid is sweet banana goodness!

 

The next step is to add about half of the flour mix.  Then add the sour cream and the rest of the flour mix.

Pour half of the batter into a prepared bundt pan and smooth it out.  Don't taste the batter at this point as you won't be able to stop eating it! 

Dump about half of the peanut butter over the cake batter and use a toothpick to spread it around.

 

Pour the rest of the batter into the pan and smooth it again.  Put the rest of the peanut butter over the top and spread it like you did before.  Pop it in the oven for 65-75 minutes. 

Make the glaze while the cake is cooling.  It's just whisking together goodness.  Now, cut a slice, and take a bite.  Curl your lip and start shaking your hips with pure joy!  Elvis would be proud.

The Elvis Cake

Ingredients:

3 cups flour

2 tsp baking soda

1/2 tsp salt

1 cup margarine

2 cups Splenda (or sugar)

2 tsp vanilla extract

2 large eggs

4 ripe bananas, mashed

1 cup reduced fat sour cream

1/3 cup creamy peanut butter

For the peanut butter glaze:

1 1/2 cups powdered sugar, sifted

1/4 cup skim milk

1/4 cup creamy peanut butter

1/2 tsp vanilla extract

Directions:

Preheat the oven to 350˚F. Generously butter a 9- to 10-inch (12 cup) Bundt pan and set aside.

In a medium bowl, whisk the flour, baking soda and salt together. Set aside.

In the bowl of a stand mixer, or with an electric mixer, beat the margarine until creamy. Add the Splenda and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients all the sour cream and then the rest of the flour mixture.

Scrape half of the batter into the prepared pan and smooth the top. Swirl in half of the the peanut butter, using a toothpick. Add the rest of the batter and smooth the top. Swirl in the remaining peanut butter, using a toothpick. Pound the pan on the counter so the cake batter will settle and even out.

Bake 65 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.

While the cake is cooling, make the peanut butter glaze. In a medium bowl, whisk together peanut butter, powdered sugar, milk, and vanilla extract. Whisk until smooth. When the cake is cool, drizzle glaze over the top of the cake. Cut into pieces and serve.

Recipe adapted from Two Peas and Their Pod