Banana Almond Cake
By: Anonymous
Published: Tuesday, December 1, 2009 - 11:19pm

Ingredients




1/2 cup butter or margarine - (¼ lb)
1/2 cup brown sugar - (firmly packed)
5 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup sliced almonds
3/4 cup granulated sugar
3 lrg eggs
2 teaspoons grated orange peel
2 3/4 cups mashed ripe banana
10 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
5 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk

Preparation

1 Melt 1/4 cup of the butter. Pour 2 tablespoons of the melted butter into an 8-cup 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 mixture; combine the remaining mixture with the remaining melted butter; set aside. 2 In a large bowl, beat remaining 1/4 cup butter with granulated sugar until blended. Beat in eggs, 1 at a time, until blended. Beat in orange peel and banana. 3 Mix all-purpose and whole-wheat flours, baking powder, soda, and salt. Add to banana mixture along with the buttermilk; stir until well blended. 4 Pour half the batter into prepared pan. Spoon remaining brown sugar mixture evenly over top; cover with remaining batter. 5 Bake in a 350 degrees oven until a long wood skewer inserted into the thickest part of the cake comes out clean, about 50 minutes. Cool the cake on a rack about 5 minutes, then invert cake onto a serving plate. Serve the cake warm or cool. 6 This recipe yields 12 servings. 7 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 for dessert.