'When autumn arrives, I like my bakes to be loaded with sweet, nutty deliciousness, so this crunch cake ticks all my boxes! A hybrid of banana bread and banoffee pie, the loaf is studded with biscuits and pecans, then drizzled with caramel for an extra layer of sticky indulgence,' says our Food Director Sarah
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
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Ingredients
150g vegetable oil, plus extra to grease
125g dark brown sugar
2 medium eggs
75ml buttermilk
1 tsp vanilla extract
225g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp fine sea salt
4 ripe bananas, about 400g peeled weight
75g pecans, roughly chopped
4 digestive biscuits, roughly chopped
150g ready-made caramel from a tin or jar
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Step by step
Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 900g loaf tin (base about 23cm x 9cm). In a large bowl, whisk together the oil, brown sugar, eggs, buttermilk and vanilla extract.
In a separate bowl, mix together the flour, baking powder, bicarb and salt. In another bowl, mash the bananas with the back of a fork.
Fold the flour mixture through the oil and sugar mixture, then fold through the bananas and two-thirds each of the pecans and chopped biscuits. Spoon a third of the mixture into the tin, then swirl through 2 tablespoons of the caramel. Layer with another third of the mixture, then repeat the caramel stage. Cover with the rest of the mixture and scatter over the remaining pecans and digestives. Bake for 1 hour 10 minutes, or until a skewer inserted into the cake comes out without any sticky mixture adhering (although there may be caramel). Leave to cool in the tin for 15 minutes, then remove from the tin and leave to cool completely on a wire rack.
When ready to serve, warm the remaining caramel in a microwave for 20 seconds, then drizzle over the top of the cake.
To store
The sticky cake keeps for up to 4 days in an airtight container.
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Two toasted layers of crunchy pecan meringue are sandwiched between alternating layers of smooth, buttery caramel and fresh 35% whipped cream. Super-duper delicious!
Generally speaking we stir together 1 tablespoon of sugar, a teaspoon of vanilla, a few grains of salt and 3 tablespoons of water to make about ¼ cup of paste. Then we use a pastry brush to coat the entire surface of the cake about 10 minutes before the cake is done and return it to the oven to finish baking.
Louisiana Crunch Cake is a moist yellow cake topped with a vanilla glaze, toasted coconut, and toasted almonds. This delicious Southern classic is easy to make and is perfect for a weeknight dinner, potluck, or family get-together.
Our recipe for a simple Caramel Crunch topping calls for only two ingredients: sugar and water. You'll combine them in a saucepan and cook until the mixture transforms into a deep amber caramel.
Sticky cake and cupcake tops are from a reaction with sugar and water. Sugars are hygroscopic, meaning they attract water. Within baked goods, sugars help maintain a moist and tender crumb. Sugar on the exposed tops, however, will grab water from humid air, creating a wet or sticky top.
Melt the butter and brown sugar together on the stove, then cook for 1 minute. The mixture will slightly thicken and take on a caramel-like flavor that intensifies as the cake bakes. Not a lot of recipes do this, but it makes a big flavor difference.
Specifically though, it may mean you are getting too much top heat. Cakes work best with bottom heat. If that seems likely, try lowering the baking rack in your oven. If you aren't getting top heat, then try lowering the heat setting of your oven 25 degrees.
Those chocolate crunchies are made using the same delicious cookies from our Flying Saucer Ice Cream Sandwiches. This ain't no ordinary cookie crumble. This is a patented Carvel delicacy at its finest.
We use it here, in addition to milk, to ensure the cake stands up to the Caramel Frosting. Butter, sugar, and eggs: You'll find these staple cake ingredients in almost every batter. Flour, baking powder, and salt: Ditto these dry ingredients.
Starbuck's caramel ribbon crunch frappuccino is caramel syrup blended with coffee, milk, ice, and then topped with more caramel, whipped cream, and crunchy caramel sugar on top.
A quick search for 'strawberry crunch' brings up dozens of recipes for this nostalgic topping, but almost all of them use either strawberry gelatin dessert mix and/or crushed up golden Oreo cookies (or both) to achieve the bright strawberry flavor and crunchy texture.
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Prep time: 15 mins
