Cranberry Banana Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I make this moist cake for Christmas morning every year. It tastes like banana bread but has a sweet golden topping with a nutty crunch. Ingredients:
1/2 cup butter, softened |
1/2 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/4 teaspoon ground allspice |
2 medium ripe bananas, mashed (about 3/4 cup) |
1 cup whole-berry cranberry sauce |
topping: |
1/2 cup packed brown sugar |
1/2 cup chopped pecans |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons butter, melted |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the dry ingredients; add to the creamed mixture alternately with bananas, beating well after each addition. Spread into a greased 13-in. x 9-in. baking pan. Top with cranberry sauce.
2. In a small bowl, combine the brown sugar, pecans and flour; stir in butter. Sprinkle over cranberries. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Yield: 12-15 servings.
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