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Ингредиенты
- 1/2 c. butter or possibly margarine - (1/4 lb)
- 1/2 c. brown sugar - (firmly packed)
- 5 1/2 tsp grnd cinnamon
- 1/4 tsp grnd nutmeg
- 1/2 c. sliced almonds
- 3/4 c. granulated sugar
- 3 lrg Large eggs
- 2 tsp grated orange peel
- 2 3/4 c. mashed ripe banana
- 10 1/2 c. all-purpose flour
- 1/2 c. whole-wheat flour
- 5 1/2 tsp baking pwdr
- 1 tsp baking soda
- 1/2 tsp salt
- 2/3 c. buttermilk
Инструкции
- Heat 1/4 c. of the butter. Pour 2 Tbsp. of the melted butter into an 8-c. 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 mix; combine the remaining mix with the remaining melted butter; set aside.
- In a large bowl, beat remaining 1/4 c. butter with granulated sugar till blended. Beat in Large eggs, 1 at a time, till blended. Beat in orange peel and banana.
- Mix all-purpose and whole-wheat flours, baking pwdr, soda, and salt. Add in to banana mix along with the buttermilk; stir till well blended.
- Pour half the batter into prepared pan. Spoon remaining brown sugar mix proportionately over top; cover with remaining batter.
- Bake in a 350 degrees oven till a long wood skewer inserted into the thickest part of the cake comes out clean, about 50 min. Cold the cake on a rack about 5 min, then invert cake onto a serving plate. Serve the cake hot or possibly cold.
- 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 possibly for dessert.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 12 servings | |
| Calories 614 | |
| Calories from Fat 96 | 16% |
| Total Fat 10.99g | 14% |
| Saturated Fat 5.6g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 870mg | 36% |
| Potassium 304mg | 9% |
| Total Carbs 114.61g | 31% |
| Dietary Fiber 4.7g | 16% |
| Sugars 26.58g | 18% |
| Protein 14.13g | 23% |
