Banana-Almond Coffee Cake
- Grease and lightly flour a 13x9x2-inch baking pan or a 10-inch fluted tube pan; set aside. Combine flour, baking powder, baking soda, and salt. Set aside. Combine sour cream, mashed bananas, and the 1/4 cup amaretto or milk. Set aside.
- In a large bowl beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, eggs, and the 1/2 teaspoon vanilla. Beat on medium speed for 2 minutes. Add flour mixture and sour cream mixture alternately to beaten mixture, beating on low to medium speed after each addition just until combined. Fold in ground almonds. Spoon into prepared pan.
- Bake in a 350 degree F oven about 35 minutes or until a wooden toothpick inserted in center comes out clean. If using a 13x9-inch pan, cool in the pan on a wire rack. If using a fluted pan, cool in the pan for 10 minutes. Remove cake from pan and cool completely on a wire rack.
- For Amaretto Icing, in a medium mixing bowl, beat cream cheese, the 1 tablespoon butter, and the 1/4 teaspoon vanilla with an electric mixer on medium speed until light and fluffy. Gradually add powdered sugar, beating well. Stir in the 1 tablespoon amaretto or milk. Stir in additional amaretto or milk, 1 teaspoon at a time, to make icing of spreading consistency for cake in 13x9-inch pan or of drizzling consistency for cake made in fluted pan. Spread or drizzle over cake. Makes 12 to 16 servings.
From the Test Kitchen
3-1/2 other carbohydrate, 3 fat.
Nutrition Facts (Banana-Almond Coffee Cake)
- Per serving:
- 398 kcal ,
- 17 g fat
- (9 g sat. fat ,
- 74 mg chol. ,
- 326 mg sodium ,
- 53 g carb. ,
- 2 g fiber ,
- 6 g pro.