Happy birthday to my hubby! I'm a little late in posting this. We were celebrating my husband's 50th birthday and the day just got away from me. So, to the guy who keeps me grounded, sane, and loves me like no one else - HaPpY bIrThDaY!!
I am not a baker. While I love to cook, baking is just not my thing. I generally leave that up to the hubs. However, I couldn't have my husband make his own birthday cake. So I was on a mission to find a recipe that was easy enough for me to handle as well as one I could make clean. Thank you Martha!
As previously mentioned, I love goat cheese and always heave it on hand. On top of that, I had a few bananas that were getting close to meeting the garbage man. That's where this recipe was born. Using this recipe I found from Martha Stewart, I tweaked it to fit what I was wanting and using clean ingredients. Let me tell you - I think I may have outdone myself!
This banana topping alone is something that I feel should be illegal. While Martha calls for a peach and blueberry topping, I am going to insist that you go with the banana foster instead. It is also something you can whip together on its own on a weeknight when the dessert mood strikes. Or when you need to do something with those ugly bananas.
Ingredients
For the cake
2 tbsp butter divided
12 oz goat cheese
3/4 cup, 2 tbsp coconut sugar, divided
1 tsp lemon zest
1 1/2 tsp fresh lemon juice
1 tsp vanilla
6 eggs, whites and yolks seperated
3 tbsp flour
For the topping
1/4 cup butter
1/2 cup coconut sugar
1 tsp cinnamon
1/4 tsp salt
1 tbsp heavy cream or milk
3 bananas, sliced into coins
Directions
For the cake
Preheat oven to 350°. Butter a 9-inch round cake pan and dust with 2 tbsp coconut sugar.
In the bowl of an electric mixer fitted with the paddle attachment, combine the goat cheese with 3/4 cup coconut sugar, lemon zest, lemon juice, and vanilla. Beat on medium speed until smooth. Beat in egg yolks, one at a time, incorporating each one completely before adding the next. Reduce to low speed, and add flour.
In another bowl, using the whisk attachment, beat egg whites until stiff. Beat one third of the egg whites into goat cheese mixture. Gently fold in remaining egg whites. Pour batter into prepared cake pan. Bake until deep golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes.
Cool for 15 minutes on a wire rack. Remove cake from pan, and return to wire rack until completely cooled. When ready to serve, invert the cake onto a serving plate. Spoon the banana foster topping over the cake, leaving a 1-inch border all the way around. Cut, and serve.
For the topping
Melt butter in a skillet over medium heat. Stir in coconut sugar, salt, heavy cream, and cinnamon; bring to a low boil.
Add bananas and cook until soft, about 2 minutes.
Let cool and spoon over top of cake.