I had a couple of very ripe bananas on my counter and couldn’t decide what to do with them. I saw a coffee cake recipe and just had to give this a try. I made a few changes and reduced the size of the recipe and came up with this amazing recipe. So moist like a crumb cake and the banana flavor was fantastic. I had a bite a couple of hours out of the oven and enjoyed it for breakfast as well! This recipe is definitely a keeper.
Banana Coffee Cake
1/4 cup butter
4 o.z. cream cheese
1/2 cup sugar
2 medium bananas
1/2 tsp vanilla extract
1 cup flour
1/4 tsp baking soda
1 tsp baking powder
1/2 cup chopped pecans
1 Tbs brown sugar
1/2 tsp cinnamon
Cream together butter, cream cheese, and sugar.
Slice bananas and stir in mashing up a bit.
Add vanilla and egg and stir together. Combine flour, baking soda, and baking powder; stir into banana mixture. In separate bowl combine brown sugar, pecans, and cinnamon. Stir half of this into banana mixture.
In greased 9 inch pie pan pour batter, top with remaining pecan mixture.
Bake at 375 degrees for about 20 – 30 minutes or until browned and toothpick inserted near center comes out clean.
I’d been dying to try out the mini bundt pan I’d gotten on clearance. I love the way the pan looks. Beautifully designed and very intricate. I don’t think this was the ideal recipe but a lovely tasting cake to share none-the-less. Unfortunately the appearance wasn’t as desired so I will try again with a smoother batter designed for bundt pans to see what results I get. These would probably work great in cupcake pans with liners though so plan on making about 6 muffin size cakes; otherwise if you are feeling adventurous make about 3 mini bundt cakes.
Chunky Apple Cake
1 1/2 Tbs softened butter
1/2 cup sugar
1/2 tsp vanilla
1/2 cup flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1 large apple peeled and diced
juice of one lemon
1/8 cup pecans
Cream together butter and sugar. Add eggs and vanilla. Stir in flour, baking soda, cinnamon, and nutmeg. Prepare apple and toss with lemon juice. Stir into batter and add pecans. Divide into greased muffin pans (6), or mini bundt pans (3) filling about 2/3 full.
Bake at 350 degrees for about 20 – 25 minutes or until top springs back with lightly touched. Allow to rest in pans for about 5 minutes before removing.
I had issues with sticking a bit but if you add some powdered sugar glaze you can hide anything!
As far as the bundt pans go I was a bit disappointed that they lacked the definition shown in the pans, but the flavor was great. In fact I had some for breakfast and was thinking about scrapping the whole bundt pan idea and making a brown sugar crumb topping next time I give it a go.
Angel food is one of my favorites. It really isn’t too hard to make; requiring only a bit of patience and, as grandma used to say, good weather. To be honest I will make them anytime I like; however really humid weather does leave them a little less fluffy but still delicious. No matter the weather don’t be afraid to try. I’ve even made them using a hand-held mixer to beat the egg whites so no excuses to get cracking. I enjoy mine with strawberries and whipped topping; enjoy yours with your favorite fruit if desired.
Angel food cake
12 egg whites (keep the yolks for some noodles if you like)
1 1/2 tsp cream of tartar
1 tsp vanilla ~ if you have vanilla bean use the seeds from a 1 inch section
1 cup granulated sugar
1 1/2 cup powdered sugar
1 cup flour
Separate the egg whites from the yolks. It is best to do this one at a time into a little dish. If an egg yolk breaks into the whites start again. The key is to keep the fatty yolk out of the whites for best results. Place whites into large mixing bowl and allow to warm to room temperature; about 30 minutes.
Meanwhile sift the powdered sugar and flour together 3 times. Three times may seem silly but it insures the flour and powdered sugar are as smooth as possible and mixed well.
Adjust baking rack to lowest position and preheat to 350 degrees. Add cream of tartar and vanilla to egg whites and begin beating at a medium speed until soft peaks form. This will take a couple of minutes or more; soft peaks curl over when beater is lifted.
Gradually add granulated sugar a couple of tablespoons at a time. Continue beating until stiff peaks form.
Sift about 1/4 of the flour mixture into the beaten egg whites. Gently fold in adding remaining flour 1/4 at a time. Spoon batter into ungreased tube pan. One with a removable bottom is ideal. Gently cut through batter with a knife to remove any large air pockets.
Bake on lowest rack for about 45 minutes or until top springs back when lightly touched. Top will be lightly browned and no longer sticky. Cool in pan inverted on a wine bottle. Once completely cooled loosen from sides of pan and remove.
I get to work today and my cooks are trying to make something of this mushy apple cobbler they’ve been trying to use out. Trying to sell it as cobbler just isn’t working ~ looking at it leaves something to be desired. So I get to thinking; what can I do with this? So before 9:30 in the morning it comes to me ~ a cake! There is nothing wrong with it ~ it just looks like mushy canned pie filling and I’m not baking and slicing pies today so cake it is. Well, now I need a recipe. Flip through the books and find a bananna bread ~ maybe that will work ~ mushy banannas ~ mushy apple cobbler filling …. sounds like about the right consistancy to me …. ok, no shortning. I get to looking some more and come to a zucchini bread recipe … pehaps this will work. Indeed it did ~ not too sweet, dense like a quick bread but moist like a cake. This would have made a great bread too, but cake goes better on the buffet so cake it is!
Apple Cinnamon Cake
3 Cups Flour
1 Tbs Baking Powder
1/2 tsp Baking Soda
1 tsp Nutmeg
1 tsp Cinnamon
2 Cups Sugar
3/4 Cups Vegetable Oil
3 Large Eggs
2 tsp Vanilla
3 Cups Apple Cobbler or Pie Filling
Combine first 6 ingredients. Mix together oil, eggs, and vanilla. Add to dry ingredients stir just until moistened. Add apple filling mixing until combined. Pour into 2 ~ 9 inch square pans and bake until toothpick in center comes out clean. 350 degrees for 35-45 minutes should do the trick. Once cool add some icing if desired. I used a simple powdered sugar and milk with a dash of cinnamon glaze. Use your favorite ~ I’m sure cream cheese icing would be yummy too.
Hope you enjoy the recipe ~ Get inspired to use your favorite pie filling or create something new! ~ Kimberly