Friday, August 1, 2014

Banana Strawberry Bundt Cake

A moist cake that you will love.



I bought a Bundt pan a few years ago and was quite excited to finally own one of these pans. Now that the kids are moving out it has been a while since I have baked anything in this Bundt pan, it makes a little too much cake for us now.

But since we had family stopping by these past weeks I took the opportunity to use it. I love the way a Bundt cake looks; I think it looks more elegant than one baked in a regular old cake pan.

We had some bananas that were getting overly ripe and I decided to put them to good use instead of throwing them away. And for good measure I decided to add some strawberries to the mix along with a little almond extract... I love this stuff.

I topped the cake off with a little brown butter frosting. The combination of banana and strawberries is always a good thing. Plus I love how the bananas make the cake so moist.

This is a simple cake that makes a wonderful dessert.




Banana Strawberry Bundt Cake (Source: adapted from Taste of Home)
Ingredients:
Cake-
1/3 cup shortening
1 14 cup sugar
2 eggs
1/4 teaspoon almond extract
1 1/4 cups mashed ripe bananas
1/2 cup mashed strawberries
2 1/2 cups all-purpose flour
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
Frosting-
4 tablespoons butter
2 cups powder sugar
1/4 teaspoon almond extract
2 to 3 tablespoons evaporate milk or whatever milk you like
Directions:
Cake-
1. In a large bowl cream the shortening and sugar until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Add almond extract and mix in.
2. Add the mashed bananas and strawberries and mix well.
3. Combine the flour, baking powder, baking soda, and salt; add to the creamed mixture alternating with the sour cream, mixing until combined.
4. Pour in a greased and flour bundt pan. Bake at 350 degrees for 50 to 55 minutes or until a toothpick inserted near the center comes out clean.
5. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
Frosting-
1. Add the butter to a small sauce pan. Over medium heat melt the butter; continue cooking stirring constantly until butter is a golden brown. Watch closely so it doesn't burn.
2. Add the butter almond extract, evaporate milk (enough for the right consistency, and powder sugar. But until smooth and drizzle over cooled cake.
3. Serve!





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9 comments:

  1. This looks heavenly dawn! With the amount of baking that you do, I am beginning to wonder if you are running a bakery out there! :)

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  2. I love bundt cakes! I love the frosting look delicious!

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  3. I love my bundt pan, I use it all the time. So much easier than layered cakes and just as pretty.
    What a great idea, bananas and strawberries in a bundt cake, and the frosting is a perfect compliment.

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  4. I love the banana and strawberry combination in a smoothie.. but this cake looks utterly moist and delicious... and the frosting is just superb.. :)

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  5. I love Bundt cakes...so moist and yummy! And yours looks terrific with the plentiful drizzle of icing :) I'm a fan of almond extract, too!

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  6. I really would love a small slice with my afternoon tea. I love that you have squeezed strawberries in this gorgeous banana bundt with that amazing brown butter frosting .

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  7. I absolutely love moist banana cakes. I've never had a strawberry banana cake, but it sounds delicious. I love the look of the frosting too....yum!

    Thanks for sharing at Marvelous Monday on Smart Party Planning :-)

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  8. What a great flavor combo - one I don't think I would have imagined! It makes sense though, and I will definitely give it a try - thanks!

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  9. Your delicious cake was one of our readers favoruite links at this week's party. It will be featured next week :-)

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