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Orange-Banana Cake
Recipe By : "Food Processor Cuisine" by Bonnie Stern
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Food Processor
Amount Measure Ingredient -- Preparation Method
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--Carole Walberg--
2 Tablespoons Unsalted Butter* -- Softened
1/3 Cup Coconut -- Grated
Zest Of 1 Orange
3/4 Cup Sugar
1/2 Cup Unsalted Butter* -- Chilled
2 Eggs
1 Teaspoon Vanilla Extract
1/4 Cup Sour Cream, Yoghurt, Buttermilk,
Or Sour Milk
1 Cup Banana** -- Mashed
2 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
* I have made this recipe with margarine instead of butter.
**About 3 medium-sized bananas
1. Preheat oven to 350F, butter one 9-cup (2L) Bundt pan and sprinkle
with grated coconut.
2. Fit work bowl with steel knife and with machine running, drop zest
through feed tube. Add sugar and process until zest is finely
chopped
3. Cut butter into 1" cubes and add to work bowl. Process
on/off, on/off until mixture is thoroughly blended.
4. Mix in eggs, one by one, vanilla extract, sour cream and bananas.
5. Sift dry ingredients together and add to batter. Process quickly
with 2 or 3 on/off turns. Do not overprocess.
6. Turn batter into pan and bake 40-45 minutes or until done. Allow
cake to rest 8-10 minutes before turning it out of pan.
Note: The cake keeps well and can also be frozen. The riper the
bananas, the more flavour the cake will have.
Variations: Add 1/3 cup chopped dates or chocolate chips to the
batter. The cake can also be made in two 8" round pans and baked
25-30 minutes. Ice with a cream cheese frosting.
Carole Walberg
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