Banana Almond Cake – Eat With Your Eyes


Ingredients: 1/2 cup sliced almonds,5 1/2 teaspoons baking powder,1/2 teaspoon baking soda,6/11 cup mashed banana,3 tablespoons Brown sugar, firmly packed,3 tablespoons Butter or margarine,2/3 cup buttermilk,3 large eggs,1 cup all-purpose flour,3/4 cup granulated sugar,5 1/2 teaspoons ground cinnamon,1/4 teaspoon ground nutmeg,2 teaspoons grated orange peel,1 1/2 teaspoons salt,1 1/2 cups whole-wheat flour

  1. Melt 1/4 cup of the butter.
  2. Pour 2 tablespoons of the melted butter into an 8-cup bundt pan; brush the butter over pan sides and bottom.
  3. Mix together the brown sugar, cinnamon, nutmeg, and almonds.
  4. Sprinkle bottom of pan with half the brown sugar mixture; combine the remaining mixture with the remaining melted butter; set aside.In a large bowl, beat remaining 1/4 cup butter with granulated sugar until blended. Beat in eggs, 1 at a time, until blended. Beat in orange peel and banana.
  5. Mix all-purpose and whole-wheat flours, baking powder, soda, and salt.
  6. Add to banana mixture along with the buttermilk; stir until well blended.
  7. Pour half the batter into prepared pan. Spoon remaining brown sugar mixture evenly over top; cover with remaining batter.
  8. Bake in a 350 degrees oven until a long wood skewer inserted into the thickest part of the cake comes out clean, about 50 minutes. Cool the cake on a rack about 5 minutes, then invert cake onto a serving plate.
  9. Serve the cake warm or cool.This recipe yields 12 servings.Comments: A bag of ripe bananas inspired Jan McHargue to create this coffee cake. You can enjoy the banana cake with its spicy brown sugar-almond topping and filling for brunch, with coffee, or for dessert.


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