| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Latimes3 |
8 |
servings |
INGREDIENTS
|
|
=== SPICE TOPPING === |
| 2 |
tb |
Granulated sugar |
| 2 |
tb |
Brown sugar -; (packed) |
| 1 |
ts |
Cinnamon |
|
|
=== CAKE === |
| 3/4 |
c |
Butter |
| 1/4 |
c |
Granulated sugar |
| 1/4 |
c |
Brown sugar -; (packed) |
| 2 |
|
Eggs |
| 4 |
|
Bananas |
| 1 |
tb |
Baking powder |
| 1 1/2 |
ts |
Baking soda |
| 1 1/2 |
ts |
Salt |
| 3/4 |
ts |
Cinnamon |
|
|
Nutmeg or cloves; to taste |
| 1 |
c |
All-purpose flour |
| 3/4 |
c |
Pastry flour |
| 1 |
tb |
Poppy seeds |
| 1 1/2 |
c |
Chopped walnuts |
INSTRUCTIONS
SPICE TOPPING: Combine granulated sugar, brown sugar and cinnamon. CAKE:
Cream butter using paddle attachment of electric mixer, until pale and
fluffy with no lumps. Combine granulated and brown sugars and add slowly to
butter, mixing well. Add eggs, one at a time, incorporating thoroughly
after each addition. Puree bananas in blender or food processor until
liquefied. Add 2 cups of puree to batter and blend well. Sift together
baking powder, baking soda, salt, cinnamon, nutmeg or cloves, all-purpose
and pastry flours and poppy seeds. Add walnuts. Fold flour mixture into
creamed mixture on low speed until well blended. Line 8-inch cake pan with
parchment paper. Butter paper. Pour batter into greased pan. Sprinkle with
Spice Topping. Bake at 325 degrees until toothpick inserted in center comes
out clean, about 55 to 65 minutes. Cool cake in baking pan, then loosen
sides with knife and invert onto wire rack or serving platter. Yields 6 to
8 servings.
Each of 8 servings: 535 calories; 800 mg sodium; 100 mg cholesterol; 33
grams fat; 55 grams carbohydrates; 8 grams protein; 1.45 grams fiber
Recipe Source: Los Angeles Times - 10-28-1998 Recipe from Gerry Moss, the
pastry chef at Tra Vigne, Napa, CA
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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