Monday, December 9, 2013
If banana bread and coffee cake had a love child, this would be it. A light taste of banana, all the strudely (it's a word) goodness of coffee cake. Enjoy!
Banana Coffee Cake
1 1/4 cups mashed very ripe bananas
1/2 cup butter, softened
1 cup white sugar
1 tsp pure vanilla extract
1 cup sour cream
2 1/2 cups cake flour
1 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/4 cup light brown sugar
1/4 cup cold butter, chopped
1/2 cup all-purpose flour
Preheat oven to 350 degrees. Spray a bundt pan generously with baking spray.
In a large bowl, beat mashed bananas until pureed (you may also use a food processor if you wish). Add in butter, sugar and vanilla and beat until well-mixed. Add eggs, one at a time, and mix until combined. Beat in sour cream.
In a separate bowl, stir together flour, baking powder, and baking soda. Add dry mixture to wet, 1/2 cup at a time, beating until just combined.
In another bowl, mix together brown sugar, flour, and cinnamon from strudel mixture. Add in chopped butter and use your fingers to combine to form coarse crumbs.
Pour half of the batter into the greased pan. Sprinkle half of strudel mixture onto the batter. Pour the remaining batter into the pan and top with the remaining strudel mixture.
Place pan on the center rack of the oven and bake for 55-65 minutes, or until a toothpick inserted into the cake comes out clean. Remove from the oven and allow to cool for 45 minutes before gently transferring to a serving plate. Cut into 12 equal pieces and serve.
Posted by Lindsay Kay Kordick, MS, RD, LN, EPc at 9:30 AM