Banana Cranberry Bunt Cake
Prep Time: 30 minutes
Total Time: 1 hr 30 min
Servings: 12
Ingredients:
For the Filling
6 ounces cranberries
1/2 cup water
1/2 cup sugar
2 teaspoons orange zest
8 ounces cream cheese softened
For the Cake
2 1/4 cups flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon fine sea salt
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs large
2 bananas mashed
1 cup plain yogurt
1 tablespoon vanilla
1/2 cup pecans, chopped
For the Topping
4 ounces white chocolate, melted
1/4 cup dried cranberries
1/4 cup pecans, chopped
For the Filling
6 ounces cranberries
1/2 cup water
1/2 cup sugar
2 teaspoons orange zest
8 ounces cream cheese softened
For the Cake
2 1/4 cups flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon fine sea salt
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs large
2 bananas mashed
1 cup plain yogurt
1 tablespoon vanilla
1/2 cup pecans, chopped
For the Topping
4 ounces white chocolate, melted
1/4 cup dried cranberries
1/4 cup pecans, chopped
Directions:
Preheat oven to 350 and spray with nonstick cooking spray the inside of a bunt pan.
Boil water and sugar in a saucepan. Add orange zest and cranberries and boil again.
Reduce heat to a low boil and cook 10 minutes, the resulting sauce should thicken.
Remove from heat and pore into a bowl and allow to cool.
When cool enough, add 2 tablespoons of sauce to cream cheese and blend until smooth. Set aside.
Sift together flour, baking powder, baking soda and salt. Set aside.
Using a mixer, beat butter and sugar until fluffy on medium high speed, for 3 minutes.
Add eggs, one at a time, vanilla, yogurt and bananas until combined.
Gradually add flour mixture to banana and butter mixture, then beat to combine.
Pour out 1/4 cup batter and set aside for filling.
Pour out 1 cup batter (to top cream cheese layer) and spoon the rest into the pan.
In the bowl with cranberry cream cheese, stir in 1/4 cup batter until smooth.
Spoon cranberry cream cheese filling over batter in pan and gently smooth.
Top with drained cranberries and spread 1 cup batter evenly on top of the filling.
Tap pan to get rid of air bubbles.
Bake for 60-65 minutes or until toothpick inserted comes out clean.
Cool on wire rack for 1 hour.
Invert cake onto serving platter and cool to room temperature.
Top with melted chocolate drizzled over and chopped dried cranberries and pecans.
Preheat oven to 350 and spray with nonstick cooking spray the inside of a bunt pan.
Boil water and sugar in a saucepan. Add orange zest and cranberries and boil again.
Reduce heat to a low boil and cook 10 minutes, the resulting sauce should thicken.
Remove from heat and pore into a bowl and allow to cool.
When cool enough, add 2 tablespoons of sauce to cream cheese and blend until smooth. Set aside.
Sift together flour, baking powder, baking soda and salt. Set aside.
Using a mixer, beat butter and sugar until fluffy on medium high speed, for 3 minutes.
Add eggs, one at a time, vanilla, yogurt and bananas until combined.
Gradually add flour mixture to banana and butter mixture, then beat to combine.
Pour out 1/4 cup batter and set aside for filling.
Pour out 1 cup batter (to top cream cheese layer) and spoon the rest into the pan.
In the bowl with cranberry cream cheese, stir in 1/4 cup batter until smooth.
Spoon cranberry cream cheese filling over batter in pan and gently smooth.
Top with drained cranberries and spread 1 cup batter evenly on top of the filling.
Tap pan to get rid of air bubbles.
Bake for 60-65 minutes or until toothpick inserted comes out clean.
Cool on wire rack for 1 hour.
Invert cake onto serving platter and cool to room temperature.
Top with melted chocolate drizzled over and chopped dried cranberries and pecans.
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