Submitted by: Veronica Miller
Image (c) Veronica Miller | Veronicas Cornucopia
“This sweet & spicy cake will be a huge hit at your next book club meeting.”
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 1 cake
1/4 cup brown sugar
1/4 cup granulated sugar
1 vanilla bean, split & seeds scraped out
1 1/2 teaspoons cinnamon
1 1/2 teaspoons cardamom
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
Pinch of salt
3/4 cup toasted walnuts, finely chopped
1/2 cup unsalted butter, melted
1 cup flour
Banana Coffee Cake
1 cup Amish Friendship Bread Starter
3 large over-ripe bananas
1/2 cup (1 stick) unsalted butter, melted
3 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract
2 cups flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
- Preheat oven to 350° F (175° C).
- Generously butter a 13” x 9” cake pan and set aside.
- Make the chai streusel: combine the sugars, vanilla bean seeds, cinnamon, cardamom, ginger, cloves, nutmeg and salt in a small mixing bowl; stirring with a fork until well combined. Stir in the walnuts, then pour the butter over the top and mix until combined. Add the flour and mix until incorporated. Set aside.
- Make the coffee cake batter: mash the bananas in a large mixing bowl. Whisk in the melted butter until completely incorporated, then add eggs, sour cream, starter and vanilla until combined. Add the remaining ingredients and beat until well mixed.
- Pour batter into the prepared cake pan and sprinkle the streusel over the top.
- Bake for 40 minutes or until toothpick inserted into the center comes out clean.
- Serve warm or at room temperature. Cover leftovers with plastic wrap.
L to R: (c) Veronica Miller