Here is one of my baking experiments again that turned out fantastic. My husband and mother really could not believe how good this cake was and I couldn't be more thrilled. I had some golden delicious apples and very ripe bananas I wanted to use up so I decided to pair them up in a a cake. I added some dried cranberries for good measure and topped it with a cinnamon almond crumb topping and glaze. The results were better than I could imagine because the cake came out incredibly flavorful and moist.
Ingredients:
3 large golden delicious apples (about 3 1/2 cups diced)
1 cup dried cranberries
3 bananas mashed
2 cups flour
2 eggs
1/2 cup canola oil
1 tsp vanilla
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
2 tsp baking soda
1 cup white sugar
2 Tbs brown sugar
2 Tbs honey (or substitute more brown sugar)
1/4 cup milk
Crumb Topping:
1/3 cup flour
1/3 cup sliced almonds
2 Tbs brown sugar
1 tsp of cinnamon
2Tbs of butter
Glaze: 1/2 cup sugar 1 Tbs water
Directions:
Mix the dry ingredients together: flour, baking soda and salt.
Mix the wet ingredients: mashed bananas, eggs, oil, white sugar, brown
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sugar, honey, milk, vanilla, cinnamon and nutmeg. Add the finely diced apples and dried cranberries to the wet ingredients and then gently fold in the dry ingredients. Pour the batter into a well sprayed or greased pan. I
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used a 9 inch spring-form pan so it would be a thick single layer cake. Bake in a 350 degree oven for 1 hour and 10 minutes. I actually had to play around with the timing here. The center was still not completely set so I turned off the oven and allowed the cake to sit in the warm oven for 30 minutes and it set. If you bake this in a 9x13 pan you may only have to bake it for 45-55 minutes.
Crumb Topping
Mix the flour, cinnamon, sugar, butter and sliced
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almonds. I mixed it with my fingers and crushed some of the almonds so they were not too big. Then I topped the cake with the crumb topping half way in the baking process.
Glaze: mix glaze and pour over warm cake. Serve warm, at room temperature or cool. Enjoy.
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