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Categories:
cooking spray flour granulted sugar butter eggs flour baking powder salt low-fat buttermilk mashed banana vanilla cream cheese butter lemon rind vanilla salt powdered sugar fresh raspberries
Viewed: 28 - Published at: 3 years agoIngredients
- cooking spray
- 1 tablespoon all-purpose flour
- 1 13 cups granulted sugar
- 14 cup butter, softened
- 3 large eggs
- 1 34 cups all-purpose flour
- 2 teaspoons baking powder
- 12 teaspoon salt
- 1 cup low-fat buttermilk
- 1 cup mashed banana (about 2 bananas)
- 1 teaspoon vanilla extract
- 1 (250 g) packageless-fat cream cheese, chilled
- 2 tablespoons butter, softened
- 2 tablespoons grated lemon rind
- 12 teaspoon vanilla extract
- 1 dash salt
- 2 12 cups powdered sugar, sifted
- 1 12 cups fresh raspberries
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- TIPS: Make the cake up to 2 days ahead.
- Store, loosely covered, in the refrigerator.
- 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.
- 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.
