This must be the umpteenth post on the subject, but I thought I’d report on my results since I messed with the recipe quite a bit. I had the same problem that Bill had the other day - a limited number of ingredients, but didn’t want to run to the store. You’ll probably laugh (or cry) how I butchered Rose’s recipe.

I had two bananas in the freezer, and they were only 170 g - though I’m sure that when they were fresh they were the required weight, so I just went with them. I didn’t have creme fraiche nor sour cream, but I did have kefir and mascarpone, so I substituted 2/3 kefir and 1/3 mascarpone - I figured it would give me about the same fat content. And I didn’t have cake flour, so I substituted with white whole wheat, starch and almond flour (had this little amount of almond flour that I wanted to get rid of…). Oh, and just to add insult to injury my pan is 9” square, not 9” round.  I had made the Dreamy Creamy White Chocolate Frosting before and didn’t like it very much, but somehow it came out better this time. (Needless to say I was also short on cream cheese but still had mascarpone).

However, I’m glad to report that the cake came out wonderful! It rose perfectly even to about 1.5”, which is what I would expect from the larger pan. And it was very nice and moist, really yummy.

Silke,
Your Banana Cake came out much better than my Cradle Cake attempt. The dacquoise makes this cake taste crazy good.
I need to work on the batter as it fell after removing the pan from the oven. I tried baking it in my cast iron cake pan.  Should have made the Banana Cake!  Next time.

Oh bummer! I’ve been looking at that one for a while, but didn’t dare making it! Perhaps I should.

I thought it was crazy that the banana cake came out so well after I changed half of the stuff in it around, but I guess I stuck close enough to the required ingredients after all…

Did the mascarpone give the cake and or frosting any tangy taste? Your cake looks super moist and tender.

No, not really, but then this was my first attempt at making the cake. Now that I think about it, I didn’t like the frosting at all when I made it the first time, but really liked it this time, perhaps it was the mascarpone, which makes it creamier than the cream cheese.

I made this cake a few weeks ago, except I baked them in the nordicware 12 cavity sweetheart rose pan.  They were so cute and very moist.  I did not make the frosting for them because they were so flavourful and moist on their own.  Your cake looks wonderful and I am so glad it turned out with all the changes you made.  I am so a coward when it comes to changing things up in a recipe.  Well done!!

Yes, I was amazed by how moist the cake was, even up here in Tahoe where it’s bone dry. I try to not change recipes, but I was determined to use what I had and not run to the store…

I bet yours looked great in the little roses, each time I see that pan I have to tell myself that I have enough and really don’t need anymore baking stuff!

Nice job, Silke, I’m so glad everything worked out with the ingredients you had on hand.  I always think of marscapone as Italian cream cheese, glad to hear it works well with that frosting.  I like it because it can be frozen without any loss of smooth texture.

Thanks for such interesting info on your variations!

And Liza, I totally agree re not frosting.  I love, Love, LOVE frosting, but I am completely amazed (as folks are probably tired of me saying) how amazing Rose’s cakes are all alone.  I always make a little extra batter so that I can make little bread pan cakes and have some unfrosted slices for the freezer, in addition to the “real” cake.

Silke, your cake looks awesome! I’m amazed at the substitutions you did, you are so brave. It looks perfect.

Here in Denver it’s dry in the winter too, and I find that Rose’s cakes that are oil based remain moist even after a few days. They are refrigerated of course, but not even airtight and sometimes they get better every day.

Darm, your cake looks so good. Sorry that it feel but I’m glad it taste wonderful.

Thanks everybody! I’m also not hot on frosting, but I have to say it went well with the cake.

Didn’t even think about freezing the Mascarpone. Just wanted to get it out of my fridge!

Silke, you are one daring baker!