Needing something after Mardi Gras a little lighter...this turned out very nice. Found it on Cooking Light....very easy!! I substituted buttermilk for the regular milk. I find it makes a tender crumb.
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Banana-Coconut Crumb Cake
1 1/4 cups all-purpose flour
1/3 cup granulated sugar
1/3 cup packed dark brown sugar
1/4 teaspoon ground allspice
1/8 teaspoon salt
1/4 cup butter; chilled
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup ripe banana; mashed
3 tablespoons milk
1 large egg
1/4 cup flaked sweetened coconut
1 teaspoon water
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife.
flour, sugars, allspice, and salt in a bowl; cut in margarine with a
blender or 2 knives until mixture resembles coarse meal. Reserve 1/2
flour mixture for topping; set aside.
Combine remaining flour mixture, baking powder, and baking soda; add
banana, milk, and egg. Beat at medium speed of a mixer until blended.
batter into an 8-inch round cake pan coated with cooking spray.
Combine reserved 1/2 cup flour mixture, coconut, and water; stir with
fork. Sprinkle crumb mixture over batter. Bake at 350° for 30 minutes
until cake springs back when touched lightly in center. Cool on a wire
Contributor: Cooking Light, MAY 1998
Yield: 8 servings
** Exported from Now You're Cooking! v5.76 **
The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!
- posted 13 years ago