Print This Recipe

Print
Banana-Pecan Cake

Banana-Pecan Cake

Martha Stewart Living, December 2003 http://www.marthastewart.com/332419/banana-pecan-cake
2.87234
Rated
57.4468100(50)50
  • Prep Time 10 minutes
  • Total Time 1 hour
  • Yield Makes one 6-inch cake

Ingredients

    • 4 tablespoons unsalted butter, room temperature, plus more for pan
    • 1 cup sifted cake flour, (not self-rising), plus more for pan
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • Pinch of ground cloves
    • 1 very ripe large banana, mashed (about 1/2 cup)
    • 1/4 cup buttermilk
    • 1/2 teaspoon pure vanilla extract
    • 1/2 cup firmly packed dark-brown sugar
    • 1 large egg
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground cinammon
    • 1/3 cup chopped toasted pecans
    • Confectioners' sugar, for dusting
    • Sweetened whipped cream, for serving (optional)

Directions

  1. Preheat oven to 350 degrees. Butter a 6-by-2-inch round cake pan. Line bottom with parchment paper; butter, and dust with flour. Set aside. Into a bowl, sift flour, baking soda, baking powder, salt, cinnamon, and cloves. In another bowl, whisk banana, buttermilk, and vanilla.
  2. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Add flour mixture in two batches, alternating with banana mixture. Stir in pecans. Pour into pan; bake until golden brown, about 45 minutes. Let cool 10 minutes. Run a knife around edge; invert onto a wire rack. Reinvert cake; let cool. Dust with confectioners' sugar, and serve with whipped cream if desired.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.