BANANAS 'N' CREAM TUBE PAN CAKE
This absolutely scrumptious banana Bundt cake needs no icing...just a dusting of confectioners' sugar. Even though the recipe has been a family secret for years, I'm delighted to share it with my fellow home cooks. -Oma Rollison, El Cajon, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream the shortening and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Add bananas and mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 244 calories, Fat 11g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 126mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
BANANA BUNDT CAKE
This recipe simply repeats a mistake I made trying to follow the Banana Banana Bread recipe with a deliciously moist result, turning a banana bread into a banana cake. Big banana flavor without a lot of time or effort!
Provided by carola
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a fluted tube pan (such as a Bundt®.
- Combine flour, baking soda, baking powder, and salt in a bowl.
- Place butter and sugar in a blender; process until sugar is almost completely dissolved; pour into a bowl. Stir in mashed bananas and egg until well blended; pour banana mixture into flour mixture and stir until batter is just combined. Pour batter into prepared tube pan.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before inverting cake onto a plate to serve.
Nutrition Facts : Calories 137.9 calories, Carbohydrate 21.1 g, Cholesterol 30.8 mg, Fat 5.3 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 3.1 g, Sodium 159.4 mg, Sugar 9.4 g
BANANA NUT BUNDT CAKE
This is goona be a hit with the banana and cake lovers!
Provided by Latanya Loyd
Categories Cakes
Time 1h25m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350°F.
- 2. Stir together flour, 2 cups powdered sugar, 1/2 cup cashews and baking powder in large bowl. Add oil, eggs, 1/2 cup buttermilk, 2 mashed bananas and ginger. Beat with an electric mixer on low to medium speed about 1 minute until well combined. Pour batter into the 10-inch bundt pan, sprayed with nonstick cooking spray.
- 3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack.
- 4. Meanwhile, bring apricot jam and water to a simmer, in small saucepan. Cook, stirring occasionally 4 to 5 minutes; remove from heat.
- 5. Remove cake from pan, inverting onto serving plate. Spoon or brush apricot mixture evenly over the top and sides of cake. Cool completely.
- 6. Stir remaining 1/2 cup powdered sugar with remaining 2 to 3 teaspoons buttermilk in small bowl until smooth; drizzle over cake. Sprinkle with remaining 1/4 cup cashews. Before serving, top cake with banana slices.
BANANA-APRICOT BUNDT CAKE
Cake flour gives a finer texture, but all purpose flour can be used (a little less flour, though). This can also be done in a loaf pan.
Provided by Mikekey * @Mikekey
Categories Cakes
Number Of Ingredients 13
Steps:
- Heat oven to 325F. Coat an 8-cup Bundt pan with non stick cooking spray. Take 3 tablespoons of the almond slivers and sprinkle in evenly in bottom of pan. Set aside.
- In a large bowl, combine flour, oats, baking powder, baking soda and salt. Add apricots and remaining almonds. Mix well.
- In a medium bowl, combine remaining ingredients and whisk well. Add to dry ingredients and stir just until combined. Do not over mix.
- Pour into pan over almonds. Bake 50-55 minutes, or until a skewer inserted in center comes out clean.
- Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on wire rack.
- Serve with ice cream or dusted with powdered sugar.
APRICOT UPSIDE-DOWN CAKE
Apricot halves, baked in a faux caramel of melted butter, brown sugar and spices, burst with punchy flavor in every bite of this cake. The sticky topping complements the almost-tart, fleshy stone fruit, and offers a textural contrast to the buttery cake. A hint of almond further accentuates the apricot flavor. This rustic beauty is perfect by itself, but you can serve it with whipped cream or ice cream, if you want to be fancy.
Provided by Vallery Lomas
Categories cakes, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Prepare the topping: Lightly grease and flour a 9-inch cake pan or an 8-inch square baking pan. In a small bowl, stir together the melted butter, brown sugar, cinnamon and 1/4 teaspoon salt. Spread the brown sugary mix in an even layer on the bottom of the pan.
- Cut the apricots in half and remove the pits. Arrange the apricots, flesh-side down, evenly over the bottom of the pan.
- Prepare the cake batter: Add the flour to a medium bowl. Sift in the almond flour, then use your fingertips to break up any clumps that don't fit through the sieve. Add the baking powder and salt to the bowl and whisk to combine.
- In a large bowl with an electric hand mixer, or in a stand mixer with the paddle attached, beat the butter and granulated sugar on medium until combined and fluffy, 2 to 3 minutes. Add the vanilla extract, then the eggs, one at a time, mixing until smooth. Use a rubber spatula to scrape down the bottom and sides of the bowl.
- Add 1/3 of the flour mixture, then 1/2 of the milk, mixing to combine. Continue alternating the additions of flour and milk and mixing, scraping down the sides of the bowl, just until all is combined. (Make sure not to overmix during this step.)
- Spread the batter in an even layer over the apricot halves. Bake until the cake is set and doesn't jiggle when shaken, is golden brown on top, and a toothpick inserted into the center comes out clean, about 35 minutes.
- Remove pan from the oven, and place on a cooling rack for 5 minutes. With the cake still in the pan, turn the pan over onto a serving platter. Wait 1 minute, then remove the pan. This cake is excellent warm, but it's also delicious at room temperature.
APRICOT ORANGE BUNDT CAKE
I love bundt cakes & this one has been a favorite of mine for over 20 years! *For the 1/3 cup of orange juice in the glaze, I like to use half OJ & half Triple-Sec, or something similar!
Provided by Sydney Mike
Categories Dessert
Time 1h20m
Yield 20 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F, then grease & flour a 6-cup Bundt pan.
- In a large mixing bowl, on high speed, beat the sugar & butter 5 minutes or until light & fluffy.
- Add the eggs, one at a time, beating well after each, & scraping down the sides of the bowl.
- On low speed, add vanilla, dates, apricots, nuts & zest, mixing well.
- In a medium bowl, whisk together the flour, soda & salt.
- Into the original large mixing bowl, with the mixer on low speed, alternate beating, the flour in fourths & the buttermilk in thirds, into the batter, beginning & ending with flour, & mixing well.
- Pour the batter into the Bundt pan & bake 45-55 minutes or until a toothpick in the center comes out clean.
- Cool in the pan on a wire rack for 10 minutes before inverting cake onto a wire rack over a sheet of foil & remove the pan.
- Meantime, for the glaze, in a small saucepan, stir together all the glaze ingredients.
- Bring to a boil & cook for 3 minutes, stirring constantly, until the mixture thickens slightly.
- Poke holes in the top of the cake with a long, thick skewer at about 1" intervals.
- Brush the HOT glaze over the top & sides of the cake, then cool completely.
- Store at room temperature, tightly covered, for up to 3 days. The cake, tightly wrapped, can also be frozen.
Nutrition Facts : Calories 231.6, Fat 7.3, SaturatedFat 3.3, Cholesterol 33.7, Sodium 79.1, Carbohydrate 40.2, Fiber 2.1, Sugar 27.9, Protein 3.3
APRICOT BANANA BREAD
Make and share this Apricot Banana Bread recipe from Food.com.
Provided by MizzNezz
Categories Quick Breads
Time 1h12m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Cream butter and sugar; add eggs, mix well.
- Mix bananas and buttermilk.
- Mix flour, baking powder, baking soda,and salt; add to creamed mixture alternately with banana mixture.
- Stir in bran, apricots, and nuts.
- Pour in greased 9in loaf pan.
- Bake at 350* for 55-60 minutes, until bread tests done.
- Cool 10 minutes before removing from pan.
Nutrition Facts : Calories 2710.2, Fat 115.4, SaturatedFat 46.7, Cholesterol 588, Sodium 2955.6, Carbohydrate 406, Fiber 36.7, Sugar 219.4, Protein 53.1
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BANANA BUNDT CAKE {MOIST AND FLAVORFUL!} – WELLPLATED.COM
From wellplated.com
4.8/5 (5)Total Time 1 hr 40 minsCategory DessertCalories 422 per serving
- Center a rack in the oven and preheat to 350 degrees F. Generously grease a 9- to 10-inch (12-cup) bundt pan.
- In a medium bowl, whisk together the all-purpose flour, white whole wheat flour, baking soda, and kosher salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the butter until smooth and creamy, about 1 to 2 minutes. Add the granulated sugar and beat at medium speed until pale and fluffy, 2 to 3 additional minutes, stopping to scrape down the bowl as needed. Beat in the vanilla and orange zest. Scrape down the bowl, then add the eggs one at a time, beating for about 1 minute after each egg is added. Reduce the mixer speed to low and mix in the mashed bananas. With the mixer still on low, add half of the dry ingredients (the mixture may look curdled), mixing just until combined, then all of the yogurt, and then the rest of the flour mixture. Scrape the batter into the prepared pan, then tap the pan on the counter a few times to remove any of the bubbles. Smooth the top.
- Place the pan directly on the oven rack (do not use a baking sheet) and bake for 60 to 70 minutes, until a thin knife inserted deep into the center of the cake comes out clean (the baking time can vary based on the moisture content of your bananas, so be sure to check it early to ensure it doesn't overbake, and don't be afraid to go a few minutes longer if the knife is not yet coming out clean). Check the cake at the 30-minute mark; if it is browning too quickly, tent it loosely with foil. Transfer the cake to a wire rack and let cool for 10 minutes, then gently unmold it onto the rack to cool completely. If you have time, wrap the cooled cake in plastic and allow it to sit overnight before serving—it's even better the next day.
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