If you like the almond flavor combination with the raspberries (and I do), you might want to add slivered almonds to the cake and then top it with almonds rather than pecans. However, since pecans were what I had in the house, that is what I used today.Substitute a teaspoon of almond extract for one teaspoon of the vanilla for even more almond flavor as well.
Raspberry Banana Coffee Cake
12 oz raspberries, about 2 cups
2 T sugar
1 t lemon juice
1/2 c butter
1/4 c canola oil
2 c sugar
4 eggs
3 large bananas, mashed well (1 1/2
c)
2 t vanilla
1 c plain nonfat yogurt (NOT Greek)
4 c flour
2 t baking powder
1 3/4 t baking soda
1 t cinnamon
1. Combine raspberries, 2
tablespoons of sugar, and lemon juice and set aside. (If using frozen
raspberries, drain the raspberries before adding other ingredients.)
2. Beat together the butter,
oil, and sugar until smooth.
3. Add the eggs, one at a
time, and then the mashed bananas and vanilla.
4. Sift the dry ingredients
together and add to the banana mixture alternately with the yogurt*.
5. Generally grease and flour
a 10 inch tube pan or Bundt pan. Pour about a third of the batter into the pan
and then top with half the raspberries. Then layer another third of the batter,
the rest of the berries, and the last of the batter.
6. Bake in a 350 degree oven
for about 50 to 60 minutes, until a toothpick inserted near the center comes
out clean.
7. Allow the cake to cool in
the pan about 15 minutes before turning on to a cake plate.
8. Top with the Powdered Sugar Glaze
while the cake is still warm, and add pecans if desired. Serve warm or cold.
Makes about 16 to 20 slices.
Powdered
Sugar Glaze
1 1/2 T butter, softened
1 c powdered sugar
1 t almond extract
approximately 1 T milk
1. Stir all ingredients
together, adding more milk if needed, a few drops at a time.
2. Spread the glaze over the
top of the cake, pushing to the edges so the glaze drizzles down the sides in
an attractive pattern.
3. If desired, add pecan
halves or slivered almonds to the top.
