Banana-Pineapple Tea Cakefrom Bluestem: The Cookbook by Colby Garrelts, Megan Garrelts, Bonjwing Lee
Ingredients:1/2 cup finely diced fresh pineapple or 8 ounces canned crushed pineapple, drained well
2 tablespoons vanilla rum or vanilla brandy (optional)
1/2 cup plus 1 tablespoon all-purpose flour
6 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 very ripe bananas, peeled
3 tablespoons unsalted butter, melted
1 large egg
3/4 teaspoon vanilla extract
1/2 cup walnuts, toasted and finely chopped (optional)
1 tablespoon turbinado sugar
Makes 20 petits fours
This and many other wonderful recipes may be found in
Bluestem: The Cookbook
Our Daughter, Madilyn, is notorious for swiping these off the cooling rack when no one is looking. We call this a tea cake because it appears at our holiday tea services, along with our petit four plate. Inspired by the tropical fruit in a banana split, this faux upside-down cake features the pineapple baked atop a moist banana cake. A dash of turbinado sugar gives it crunch.
Although we suggest making these as small petits fours, with an adjustment to the baking time, the batter is suitable for making loaf cakes as well.
If you are using the rum or brandy, soak the pineapple in the liquor overnight, or for at least 6 hours.
Preheat the oven to 325°F.
Butter 20 petits fours molds.
In a small bowl, combine the flour, granulated sugar, cornstarch, cinnamon, baking powder, baking soda, and salt and set aside.
In a large bowl, mash the bananas with a fork until you have a chunky puree. Stir in the butter, egg, and vanilla extract and mix well.
Fold half of the dry ingredients into the banana mixture, stirring just to combine between additions. Don't overmix. Fold in the walnuts at the very end.
Divide the batter among the petits fours molds, leaving a little room at the top for the pineapple topping. Drain the pineapple well. Dot the top of each filled petit four mold with % teaspoon pineapple. Sprinkle the turbinado sugar over the tea cakes. Bake for 10 to 12 minutes. They should dome slightly and take on a golden-brown color. Let the tea cakes cool on a wire rack. Stored in an airtight container, they will keep for 2 days.
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