Chef John Paulk (Mezzaluna Fine Catering, Portland, Oregon)
Serves 8
This cake, featuring locally grown Oregon hazelnuts, can be served as a formal dessert with softly whipped cream, or would also be perfect as a sweet brunch dish.
¾ cup unsalted butter
½ pound dark brown sugar
½ cup chopped toasted hazelnuts (see Chef’s Tips on nuts and seeds, this page)
⅓ pound hazelnuts, toasted, skinned, and coarsely chopped (see Chef’s Tips on nuts and seeds, this page)
1 cup sugar
1 stick (½ cup) unsalted butter
2 eggs
1 cup sour cream
2 teaspoons pure vanilla extract
½ cup banana puree, from 1 or 2 bananas
1¾ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Hazelnut Spread
1–2 whole bananas, very ripe
Melt the butter. Remove from the heat, and whisk in the brown sugar and nuts. Store in the refrigerator.
Preheat the oven to 375°F. Butter a 9-inch cake pan or 8 (1-cup) ramekins. Toast the nuts, and let them cool completely.
In a food processor, grind the nuts with the 1 cup of white sugar until very fine.
In a mixer, cream the butter; then add the sugar mixture. Remove from the mixer.
Add the eggs one at a time, and combine thoroughly. Add the sour cream and vanilla, and stir. Mix in the banana puree.
Stir in the flour, baking powder, and salt to make a smooth batter (do not over-mix, or the cake will be tough).
To bake, cover the bottom of the prepared cake pan or ramekins with some of the warmed Hazelnut Spread (microwave for 40 seconds or so). Fan the banana slices over it until the bottom is covered. Spoon in the batter.
Bake until just set (about 35 to 40 minutes, or 15 to 20 minutes for smaller ramekins). Keep warm in a low oven, and turn it out at the last minute.