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Banana Almond Cake

Penina
Yield Makes 12 servings
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.

Ingredients

  • 1/2 cup (1/4 lb.) butter or margarine
  • 1/2 cup firmly packed brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup sliced almonds
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons grated orange peel
  • 1 1/4 cups mashed ripe banana
  • 2 1/2 cups all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup buttermilk

Nutrition Information

  • calories 333
  • caloriesfromfat 32 %
  • protein 6.5 g
  • fat 12 g
  • satfat 5.5 g
  • carbohydrate 52 g
  • fiber 1.9 g
  • sodium 371 mg
  • cholesterol 74 mg

How to Make It

  1. Melt 1/4 cup of the butter. Pour 2 tablespoons of the melted butter into an 8-cup bundt pan; brush the butter over pan sides and bottom. Mix together the brown sugar, cinnamon, nutmeg, and almonds. Sprinkle bottom of pan with half the brown sugar mixture; combine the remaining mixture with the remaining melted butter; set aside.

  2. 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.

  3. Mix all-purpose and whole-wheat flours, baking powder, soda, and salt. Add to banana mixture along with the buttermilk; stir until well blended.

  4. Pour half the batter into prepared pan. Spoon remaining brown sugar mixture evenly over top; cover with remaining batter.

  5. Bake in a 350° 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. Serve the cake warm or cool.