Back 1 Cup Butter
1-1/2 Cups Granulated Sugar, divided
3-1/2 Cups Flour, divided
4 Eggs
1-1/2 Cups Mashed Ripe Banana
2/3 Cup Buttermilk or Soured Milk*
1 Tbsp. Watkins Baking Powder
1 teas. Baking Soda
1/2 teas. Watkins Cinnamon
1 Cup Chopped Walnuts or Pecans (optional)
Preheat oven to 350° F. Thoroughly grease a 10-inch Bundt or angel cake pan. In a large bowl, beat butter with 1 cup of the sugar until light and fluffy. Add 2 cups of the flour and beat at low speed until combined; mixture will be crumbly. Measure out 1/2 cup of this crumb mixture and sprinkle over bottom of prepared pan. Add eggs to crumb mixture remaining in bowl. Beat at medium speed for about 2 minutes or until mixture is smooth. Add banana and buttermilk; mix until blended. Add remaining 1/2 cup sugar, the remaining 1-1/2 cups flour, baking powder, baking soda & cinnamon. Mix on medium speed for about 2 minutes or until well combined. Stir in walnuts. Pour batter over crumbs in pan. Bake for about 55 minutes or until toothpick inserted into centre of cake comes out clean. Cool on wire rack 10 minutes; remove from pan; cool completely on rack. Makes one large cake.
You can also make a butter icing flavored with Watkins Almond Extract. Great with a dollop of whipped cream.
*To sour milk, put 2 teas. vinegar in a glass measure. Add milk until it reaches the 2/3 cup mark. Stir.
© Copyright 1999 The Rising
Stars Team
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