February 20, 2013
Anonymous
The Chronicle
The Zope Gazette
Wed Feb 20, 2013, 11:06 AM CST
Pella —
|
3/4 c |
melted unsalted butter, divided use
get recipes @ goboldwithbutter.com
|
|
1/3 c |
firmly packed brown sugar |
|
3/4 c |
sliced almonds, divided use |
|
1 c |
granulated sugar |
|
1 c |
mashed ripe bananas (about 2 medium) |
|
2 |
large eggs |
|
1/4 c |
milk |
|
1/2 tsp |
white vinegar |
|
2 c |
all-purpose flour |
|
1/2 tsp |
baking powder |
|
1/2 tsp |
soda |
|
1/2 tsp |
salt and pepper |
|
1/2 tsp |
imitation almond extract |
|
2 Tbsp |
almond paste |
|
2 Tbsp |
sweetened condensed milk, slightly warmed |
|
1 c |
powdered sugar |
1
Heat oven to 350 degrees. Spread 1 tablespoon melted butter on bottom and up sides of a 9-inch square cake pan.
2
In a medium bowl stir together brown sugar and 1/2 cup almonds. Sprinkle half of brown sugar/almonds in pan.
3
Add 3 tablespoons of remaining butter to remaining brown sugar/almonds. Stir to evenly mix. Place remaining 1/2 cup butter in a large mixing bowl. Add granulated sugar and mashed banana. Beat on medium speed until smooth. Beat in eggs one at a time.
4
In a small bowl stir together milk and vinegar; set aside. In a medium bowl stir together flour, baking powder, soda, and salt.
5
With mixer on low speed, gradually beat in milk mixture alternately with dry ingredients, beating well after each addition. Beat in extract.
6
Pour half of batter over brown sugar mixture in pan. Sprinkle with remaining brown sugar mixture. Spoon remaining batter evenly over top. Use a knife to swirl gently. Bake for 25-35 minutes or until a toothpick inserted in center comes out clean. Remove from oven. Cool for 10 minutes in pan. Invert onto cake plate.
7
Crumble almond paste in a small mixing bowl. Add warmed condensed milk. Beat on medium speed until well combined. Gradually beat in powdered sugar. Drizzle over cake.
8
Sprinkle with remaining 1/4 cup of almonds. Garnish as desired. Serve warm or at room temperature. Cut into 3-inch squares to serve. Serves 9.