Orange you glad I said banana?
Today's cake is adapted from the Carrot Cake/Banana Bread recipe in the original 1977 Moosewood Cookbook. The cookbook cover fell off ages ago and it is held together by a rubber band. My mom annotated the pages with such fantastic sayings as "Peggy brought this to dinner-fabulous!" My parents used to have a gourmet group with their friends in the early 80's and I think one of the themes was vegetarian, or at least recipes from the Moosewood Cookbook.
I was watching My Big Fat Greek Wedding recently and I realized I didn't have a bundt pan. I got one of those floppy silicone ones at Bed Bath and Beyond, so I'm testing that out*. This recipe usually makes 2 loaf sized cakes, but fills a bundt pan perfectly.
Banana Orange Bundt Cake
The wet stuff:
1 cup oil (I used canola)
1 3/4 cup sugar (I used sugar in the raw)
1 cup soft tofu
2 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp orange extract
The dry stuff:
4 cups flour (I used KAF 2C white whole wheat and 2C all purpose)
1 tsp salt
1/2 tsp baking soda
3 tsp baking powder
The orange banana stuff:
2 cups smashed ripe banana
1 cup OJ
Preheat oven to 350 and grease bundt pan.
In a medium bowl (or this cool sifter thingy,) mix all the dry stuff together.
In a separate bowl, mix the mashed banana and OJ together
In a large bowl, beat the oil and sugar in a large bowl until most of the sugar has dissolved. Add tofu and blend thoroughly. Add extracts.
Alternately mix in 1/3 dry mix, then 1/3 banana, and repeat until all incorporated, but don't over-mix.
Pour into prepared pan and bake for 1 hour or until toothpick comes out clean.
Cool in pan 10 min, then turn out onto cooling rack.
Once cool, you can eat as is, or make a quick orange glaze.
1 cup powdered sugar
2 tsp soy milk
1/2 tsp orange extract.
Blend together with an electric mixer and drizzle over cooled cake.
*Verdict is that the silicone bundt pan is quite awesome. You have to put it on a baking sheeet, so it's level in the oven, but it came out of the pan perfectly...and the cake is pretty delish, too.
Straight from the Root
21 hours ago