Break-the-Fast desserts aren't typically gooey or loaded with sugar or dripping with icing. This is the time for lighter treats. Babka and Zimsterne cookies rather than chocolate cake with caramel sauce.
So I made banana cake for the upcoming holiday.
To go with the rugelach, mandel bread and butter cookies.
This version is moist and gently spicy to give it a hint of autumn. It's also rich and sweet without being heavy and cloying.
Freezable too.
Banana Yogurt Spice Cake
- 2-1/2 cups all-purpose flour, plus extra for dusting the pan
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup sugar
- 3 large eggs, at room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 4 very ripe medium bananas, mashed
- 1 cup plain yogurt
Preheat the oven to 350 degrees. Grease and flour a (10-inch) 8-cup bundt pan. Mix the flour, salt, baking powder, baking soda, cinnamon, nutmeg and cloves together in a bowl and set aside. In the bowl of an electric mixer set at medium speed, beat the sugar and eggs for 2-3 minutes or until well blended. Add the vegetable oil and vanilla extract and beat for one minute or until thoroughly blended. Add the bananas and yogurt and mix for 1-2 minutes. Add the flour mixture and mix until the batter is thoroughly blended. Pour the batter into the prepared pan and bake for 50-60 minutes or until a cake tester inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes. Remove to a cake rack to cool completely.
Makes 12-16 servings