I have this Rose Bundt cake pan that I love. It is kind of a pain because of all the ridges. The cake tends to stick. I had to bake this one twice. the first time I ended with more cake stuck in the bottom of the pan than on my cake plate. So with lots and lots of cooking spray and flour, the second time is a charm! If you havent guessed it yet. Today is #Bundtamonth. I love this group because I love cake and I love Bundt pans. The theme for March is all about tropical fruit.
Strawberries and Bananas make a great combination. This cake is moist and delicious. I will definitely make this again. The strawberries make it very moist and light. The bananas add a bit of density to the cake that balanced out quite nicely. The family loved it to which is an added plus.
INGREDIENTS:
1 ½ sticks of softened butter
½ cups white sugar
4 large eggs
½ cup milk
2 teaspoons vanilla extract
½ cup strawberry jam
3 medium bananas mashed
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
DIRECTIONS:
Preheat oven to 350. Spray a Bundt pan with cooking spray. Using an electric mixer fitted with a paddle attachment, cream butter and sugar. Add eggs, milk and vanilla extract. Add strawberries and bananas. In a large bowl combine flour, baking powder and salt. Add flour mixture a cup at a time until combined. Bake for 35-45 minutes, or until a toothpick comes out clean. Allow to cool completely before inverting the pan. Dust with powdered sugar before serving.
