Tra vigne banana walnut cake

Yield: 8 servings

Measure Ingredient
\N \N === SPICE TOPPING ===
2 tablespoons Granulated sugar
2 tablespoons Brown sugar -; (packed)
1 teaspoon Cinnamon
\N \N === CAKE ===
¾ cup Butter
¼ cup Granulated sugar
¼ cup Brown sugar -; (packed)
2 \N Eggs
4 \N Bananas
1 tablespoon Baking powder
1½ teaspoon Baking soda
1½ teaspoon Salt
¾ teaspoon Cinnamon
\N \N Nutmeg or cloves; to taste
1 cup All-purpose flour
¾ cup Pastry flour
1 tablespoon Poppy seeds
1½ cup Chopped walnuts

SPICE TOPPING: Combine granulated sugar, brown sugar and cinnamon. CAKE: Cream butter using paddle attachment of electric mixer, until pale and fluffy with no lumps. Combine granulated and brown sugars and add slowly to butter, mixing well. Add eggs, one at a time, incorporating thoroughly after each addition. Puree bananas in blender or food processor until liquefied. Add 2 cups of puree to batter and blend well. Sift together baking powder, baking soda, salt, cinnamon, nutmeg or cloves, all-purpose and pastry flours and poppy seeds. Add walnuts. Fold flour mixture into creamed mixture on low speed until well blended. Line 8-inch cake pan with parchment paper. Butter paper. Pour batter into greased pan. Sprinkle with Spice Topping. Bake at 325 degrees until toothpick inserted in center comes out clean, about 55 to 65 minutes. Cool cake in baking pan, then loosen sides with knife and invert onto wire rack or serving platter. Yields 6 to 8 servings.

Each of 8 servings: 535 calories; 800 mg sodium; 100 mg cholesterol; 33 grams fat; 55 grams carbohydrates; 8 grams protein; 1.45 grams fiber Recipe Source: Los Angeles Times - 10-28-1998 Recipe from Gerry Moss, the pastry chef at Tra Vigne, Napa, CA Formatted for Mastercook by Lynn Thomas - dcqp82a@...

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