Banana Poppy Seed Cake
Recipe: #6466
September 09, 2012
Categories: Desserts, Cakes, Banana, Baby Shower, Birthday, Brunch, Christmas, Fathers Day Game/Sports Day, July 4th, Mothers Day, Picnic, Potluck, Oven Bake, Flour, more
"I made this recently and took it to a baby shower, I had many requests for the recipe. Make sure to bake at the temperature stated then place in freezer for 1 hour right after baking. Frost with your favorite cream cheese frosting (see my recipe posted on this site) Recipe adapted from AllRecipes.com."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (196.4 g)
- Calories 460.9
- Total Fat - 14.6 g
- Saturated Fat - 8.5 g
- Cholesterol - 86 mg
- Sodium - 394.8 mg
- Total Carbohydrate - 77.7 g
- Dietary Fiber - 2.7 g
- Sugars - 46.9 g
- Protein - 7 g
- Calcium - 55.5 mg
- Iron - 0.9 mg
- Vitamin C - 7.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 275 degrees F. Grease and flour a 9x13 inch pan (I just use my Pan Release (recipe posted on this site).
Step 2
In a bowl combine the flour with baking soda and salt. Set aside.
Step 3
In a large bowl using an electric mixer at medium speed cream the butter with both sugars until light and fluffy. Beat in the eggs one at a time. Mix in applesauce and vanilla until combined. Beat in the flour mixture alternately with the buttermilk. Using a spatula or wooden spoon stir in banana mixture and poppy seeds until JUST combined. Pour batter into prepared pan.
Step 4
Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven then IMMEDIATELY place the cake into freezer for 1 hour. (This makes the cake very moist -- make sure not to sit the cake on any frozen food).
Step 5
Frost cooled cake with cream cheese frosting.
Tips
No special items needed.
0 Reviews
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