Tra Vigne Banana Walnut Cake

Recipe Ingredients

		Spice Topping
2 tablespoons	30ml	Granulated sugar
2 tablespoons	30ml	Brown sugar - (packed)
1 teaspoon	5ml	Cinnamon
		Cake
3/4 cup	148g / 5.2oz	Butter
1/4 cup	49g / 1.7oz	Granulated sugar
1/4 cup	40g / 1.4oz	Brown sugar - (packed)
2		Eggs
4		Bananas
1 tablespoon	15ml	Baking powder
1 1/2 teaspoons	7.5ml	Baking soda
1 1/2 teaspoons	7.5ml	Salt
3/4 teaspoon	3.8ml	Cinnamon
		Nutmeg or cloves - to taste
1 cup	62g / 2.2oz	All-purpose flour
3/4 cup	46g / 1.6oz	Pastry flour
1 tablespoon	15ml	Poppy seeds
1 1/2 cups	219g / 7.7oz	Chopped walnuts

Recipe Instructions

Spice Topping: Combine granulated sugar, brown sugar and cinnamon.

Cake: Cream butter using paddle attachment of electric mixer, until pale and fluffy with no lumps. Combine granulated and brown sugars and add slowly to butter, mixing well. Add eggs, one at a time, incorporating thoroughly after each addition.

Puree bananas in blender or food processor until liquefied. Add 2 cups of puree to batter and blend well. Sift together baking powder, baking soda, salt, cinnamon, nutmeg or cloves, all-purpose and pastry flours and poppy seeds. Add walnuts. Fold flour mixture into creamed mixture on low speed until well blended.

Line 8-inch cake pan with parchment paper. Butter paper. Pour batter into greased pan. Sprinkle with Spice Topping. Bake at 325 degrees until toothpick inserted in center comes out clean, about 55 to 65 minutes.

Cool cake in baking pan, then loosen sides with knife and invert onto wire rack or serving platter.

This recipe yields 6 to 8 servings.

Each of 8 servings: 535 calories; 800 mg sodium; 100 mg cholesterol; 33 grams fat; 55 grams carbohydrates; 8 grams protein; 1.45 grams fiber

Source:
The Los Angeles Times, 10-28-1998

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