Banana Raspberry Cake With Lemon Frosting |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 14 |
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Mashed banana adds moistness to the fabulous dessert. The frosting, with cream cheese as its base, is similar to that of a traditional carrot cake. Ingredients:
cooking spray |
1 tablespoon all-purpose flour |
1 1/3 cups granulted sugar |
1/4 cup butter, softened |
3 large eggs |
1 3/4 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup low-fat buttermilk |
1 cup mashed banana (about 2 bananas) |
1 teaspoon vanilla extract |
1 (250 g) package less-fat cream cheese, chilled |
2 tablespoons butter, softened |
2 tablespoons grated lemon rind |
1/2 teaspoon vanilla extract |
1 dash salt |
2 1/2 cups powdered sugar, sifted |
1 1/2 cups fresh raspberries |
Directions:
1. TO PREPARE THE CAKE: Coat 2x8-inch round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust each pan with 1 1/2 teaspoon flour.
2. Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.
3. Lightly spoon 1 3/4 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and 1/2 teaspoons salt, stirring well with a whisk.
4. Combine buttermilk, banana, and 1 teaspoon vanilla. Add the flour mixture and buttermilk mixture alternately to the sugar mixture, beginning and ending with flour mixture (mix after each addition just until blended). Pour batter into prepared pans.
5. Bake cake at 350F for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper. Cool layers completely on wire rack.
6. TO PREPARE THE FROSTING: Combine cream cheese, 2 tablespoons butter, rind, 1/2 teaspoon vanilla and dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat).
7. Place 1 cake layer on a plate, and spread with 1/3 cup frosting. Arrange raspberries in a single layer over frosting and top with remaining layer . Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with fresh raspberries, if desired.
8. TIPS: Make the cake up to 2 days ahead. Store, loosely covered, in the refrigerator.
9. Butter is the correct softness when it gently yields to the pressure of a finger. If you can push your finger deeply into the butter, it's too soft.
10. Make sure that your're not scooping your flour. Follow our directions to lightly scoop the flour into dry measuring cups, and then level off the excess wirh a knife. If you scoop, you can get up to twice as much flour as intended.
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