Strawberry-Banana Mini Birthday Cake for Nene
My friend is called “Nene” by her beloved grandchildren. She is the wonderfully talented woman who centers us and leads us on our spiritual journey through icon writing. This term of endearment fits her so well. In order to show her appreciation, I created this birthday cake in a mini paper tube pan from Simply Baked by Christy, LLC . I added sprinkles and a crunch topping for a festive approach, but with these cute pans, you don’t need icing to dress up a simple cake. Strawberries are in right now in South Carolina, and it’s a banner year. They taste as though they’ve been grown in sugar water. So when Nene arrived at work this morning, she had a mini festive baked treat to celebrate her birthday. She was surprised.
You can use mini Bundt pans for this recipe or muffin pans, too. The cake is soft and tender due to the fresh fruit and buttermilk, yet enough of a cake like texture to stand up to anything. The mashed banana and vanilla give an extra background flavor and the nutty rye flour is hardly noticeable. Not at all a banana bread with strawberries, more like a strawberry cake with bananas.
Enjoy and say “Happy Birthday” to Nene when you see her. She’s taking a deserved day off from work.
Strawberry-Banana Mini Cake for Nene
1 ¾ Cups King Arthur Self-Rising Flour
¼ Carolina Ground Abruzzi Rye Flour
½ Cup sugar
½ Teaspoon baking powder
2 oz. melted butter
1 Cup buttermilk
1 ½ Teaspoons vanilla
2 bananas, mash 1 and chop the other into large chunks
1 cup of coarsely chopped strawberries
For the crunch topping: Make a mixture of 2 parts AP flour: 1 part each of confectioners’ sugar and brown sugar. Mix in a handful of your favorite nuts (I used toasted, candied almonds) and crumble in a couple of ounces of softened butter to make a dry mix to sprinkle over the top of the batter before baking. Sprinkle on some confetti sprinkles for extra festiveness!
Prepare as normal per manufacturer’s instructions or if using paper tube pan, do not spray, simply fill and bake. Preheat oven to 375°.
Sift or whisk flours, baking soda and sugar together.
Mix liquid ingredients with eggs and mashed banana, fold into dry ingredients.
Toss banana chunks and strawberries together and gently fold into the batter. Spoon into the pan filling only ¾ of the way.
Distribute the crunch topping and confetti sprinkles on top of the batter.
A small 2 cup tube pan will take approximately 25-30 minutes to cook. Start watching the cake at 25 minutes and remove from the oven with the cake tester comes out clean. Cool on a rack. This will make approximately 2 minicakes or 24 mini muffins.
Amy Stafford Malik ©2015
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Tags#PiDay2015 Pie #teenagers bacon biscuits maple syrup giveaway banana beignets brownies brunch caramel carrot cake Sunday carrot cake Sunday Happy Cow buttermilk cheesecake chefjohnmalik children chocolate Cook the Books Club desserts Doughnuts for Amy Easter Epiphany espresso Gluten free Gourmet holiday entertaining Hot Cross buns king cake Krewe life LLC Mardi Gras new orleans Nutella simplybaked chocolate Paisley and Paper pimento cheese pumpkin restaurant desserts Rice Ruth Reichl s Simply Baked by Christy Designs snow day recipe snow day recipes strawberry Sunday Supper Thanksgiving waffles