Banana Poppy Seed Cake
Recipe: #2965
November 22, 2011
Categories: Desserts, Cakes, Banana, Birthday, Brunch, Christmas, Easter, Fathers Day, Game/Sports Day, July 4th, Labor Day Mothers Day, Picnic, Potluck, Thanksgiving, Oven Bake, Vegetarian, Flour, more
"A KC favorite! This cake taste even better the next day, chopped nuts may be substituted for the poppy seeds"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (167.2 g)
- Calories 456.6
- Total Fat - 23.6 g
- Saturated Fat - 9.6 g
- Cholesterol - 84.8 mg
- Sodium - 443.1 mg
- Total Carbohydrate - 58.2 g
- Dietary Fiber - 4.3 g
- Sugars - 33.1 g
- Protein - 6.7 g
- Calcium - 47 mg
- Iron - 1.4 mg
- Vitamin C - 4.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. Set oven rack to second-lowest position. Butter a 13 x 9-inch baking pan.
Step 2
In a bowl sift both flours with baking soda and salt; set aside.
Step 3
In another small bowl mix the buttermilk with the mashed banana; set aside. Cream the butter with oil, both sugars and vanilla together until fluffy (about 3-4 minutes).
Step 4
Add in the eggs one at a time to the creamed mixture beating well after each addition. Add in the banana/buttermilk mixture; beat until combined. Mix in the poppy seeds.
Step 5
Add in the flour mixture to the creamed mixture with a wooden spoon just until combined (do not over mix).
Step 6
Transfer batter to prepared baking pan. Bake for about 30-35 minutes, or until cake test done. Frost with favorite cream cheese frosting or dust with powdered sugar.
Tips
No special items needed.
0 Reviews
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