There is nothing like a warm slice of fruit, nut and honey cake to go with the morning coffee or tea. This big fat cake is a perfect treat to serve during the Rosh Hashanah holiday or for any weekend morning where the coffee is bottomless and the eating should be simple, but good.
It also uses up leftovers lingering around the kitchen – instead of the compost pile, these things are even better as second-acts. The cake will be slightly darker than most banana breads because of the tiny bit of cocoa in the batter – especially if you use Hershey’s dark cocoa – but it also lends a nice back note finish to the flavor. It doesn’t taste like chocolate cake. Although that might another good recipe idea – morning chocolate coffee cake, hmmm….
The finished cake will have a nice crusty edge and taste like banana bread but more interesting because of that old very ripe peach. We like pecans with banana cake, but walnuts, or even sans-the-nuts will be fine.
Sour cream or creme fraiche instead of yogurt will work, but make sure you use something with tang. If you wish to make it all dairy-free, use a nondairy substitute for the yogurt. The tang gives it a nice balance to offset the fruit and honey. It’s a small tang, but necessary. I don’t think that adding lemon juice to nondairy milk would sour anything, but give it a try anyway – it’ll at least make a fun science project. Add a teaspoon of lemon juice per 8 oz. of nondairy milk (about a cup). Let it sit and perform circus acts for about 10 minutes and use it in place of the yogurt – but only 45 grams or 1/4 cup. Save the rest for another
experiment recipe. And if you’re good with the yogurt – forget everything I said in this paragraph.
Speaking of. Anyone notice the Canteen page looks a little different? Kind of the same, only different. We updated the theme from a dinosaur to something with more widgets than I have chocolate in the cupboard. The menu group at the top is a little more organized. I expanded and reorganized the index a bit, especially using “categories” and it should be easier to find, say, donuts. Chocolate is still the largest group, as it should be. Muffins are no longer sequestered under cupcakes, and cakes should not include cupcakes. Just go explore and if you have questions there is a contact button on the bottom of the page and under the menu called “about”. Just like moving into a new space, and unpacking all the boxes, stuff will get rearranged a little bit until we are sure everything looks just right. Just fair warning so you don’t trip over the footstool if I move it a little bit. Heck, you probably won’t even notice.
For those of you celebrating Rosh Hashanah, a big Shana Tova to you all. For those of you just celebrating a nice long weekend, and wishing for something good to eat that is quick and easy – this one is for you. By the time the coffee is finished brewing this can be in the oven.
And I leave you with this. I really really really want a Belgian waffle maker so we can make homemade waffles more often (read: twice a year). But. We still can’t agree on which one to buy nor can we figure out why one costs $70 and another costs $200. Why?
Meantime. Let us eat cake.
|Peachy Banana Honey Pecan Cake||
- 195 grams Canteen flour blend (1 ½ cups) (see notes)
- 100 grams GF oat flour (lightly scooped, scant 1 cup)
- 100 grams granulated sugar (1/2 cup)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon unsweetened cocoa
- 250 grams banana peach puree (2 small gnarly bananas plus one very ripe peach) (1 cup)
- 45 grams Greek Yogurt (scant ¼ cup) or soured nondairy something (see post)
- 42 grams good quality honey (2 tablespoons)
- 165 grams canola oil (2/3 cup)
- 3 extra-large eggs
- 1 teaspoon vanilla extract
- 180 grams roughly chopped, toasted pecans (1 ½ cups)
- Preheat oven to 350°F. Grease a 10 cup bundt pan with nonstick spray.
- In a large bowl, whisk together flours, sugar, baking soda, baking powder, salt, and cocoa. In a food processor or blender, puree the bananas and peach (without pit) together. In a small bowl, whisk together puree, yogurt, honey, eggs and vanilla until the mixture is smooth. Add to flour mixture and fold until blended and no dry matter remains. Gently fold in pecans.
- Scrape batter into prepared pan. Rap pan on counter top to remove air pockets and bake 35-40 minutes or until a toothpick comes out without crumbs. The cake will be dark and should develop a dark, crispy crust on the edge and won’t come to the top of the pan (think shorty cake). Cool in the pan about 5 minutes. Flip cake onto a rack and cool completely. Serves 12.