Wednesday, July 4, 2012

strawberry banana buttermilk cake with coconut vanilla yogurt icing

So I'm on a buttermilk kick of late.  It seems like it's going in everything I'm making right now from salad dressings, to biscuits, potato salad and now this cake. 

I woke up this morning with the day off for the holiday, but not so for my tv news photog husband.  What to do with myself today, besides hang with the dogs, swifter dog hair and pull some weeds out of the herb garden?  Something in the kitchen.  Hmm.  Something sweet?  I don't generally bake sweets, but I did have a banana the dogs hadn't claimed yet, and a pint of strawberries in the fridge.  I think we can work with that.  And, buttermilk.  Of course. 

Cream butter and sugar, and add in a mashed banana, some vanilla and coconut rum.  Oh, yes, that's gonna be good.  Excellent plan, let's use coconut in this snack cake too.  Add in the eggs, then the flour, salt and baking powder, and slowly stir in the buttermilk and some lemon juice.

Once you have your batter together, fold in those sweet, diced strawberries.  Pour into your pan, and bake.

Allow the cake to cool completely.

And then ice with yogurt icing and top with sprinkled unsweetened coconut.  The sweetened stuff is too sweet for me, but if you like a da sugar, by all means, use that.

Garnish with strawberries.  To serve, dice some of the berries and pile on top.  Indeed, we now have a proper 4th of July feast with hot dogs, watermelon, potato salad and even... a cake!  All that's left is to wait for the fireworks.  And plug the dog's ears.

strawberry banana buttermilk cake with coconut vanilla yogurt icing
(makes one 9x9 pan)

for the cake
6 tablespoons unsalted butter, softened
1/2 cup brown sugar
1/2 cup white sugar
1 whole egg, plus 1 egg white
1 teaspoon mexican vanilla extract
1 tablespoons coconut rum
1 ripe banana, mashed
1 1/2 cups flour
3/4 teaspoon baking soda
1/4 teaspoon salt
juice from 1/2 lemon
3/4 cup lowfat buttermilk
1 cup diced fresh strawberries

for the icing
2 tablespoons unsalted butter, softened
1 cup greek style plain yogurt
1 cup confectioners sugar
zest from 1 lemon
1/2 teaspoon mexican vanilla extract
1/2 tablespoon coconut rum
1/2 cup unsweetened coconut
pinch of salt

Preheat oven to 325 degrees and prepare cake batter.  Cream butter and sugar in a large bowl of standing mixer.  Add the egg and egg white and mix until smooth.  Add in the banana, rum and vanilla.  Next, add the flour, baking soda and salt, just until combined.  Slowly add in the buttermilk and lemon juice and mix until well blended.  Fold in strawberries.  Line your pan with parchment paper, enough to hang over the edges to allow for easy removal of the cake once baked.  Spray parchment with baking spray.  Pour prepared batter into pan and bake at 325 degrees for about 50 minutes, or until cake springs back to touch and toothpick comes out clean.  Remove cake from pan to rack and cool completely. 

Prepare the icing.  Cream butter and sugar.  Add in yogurt, lemon zest, vanilla, rum and a pinch of salt, and combine until smooth.  Ice the top of the cooled snack cake, and sprinkle with unsweetened coconut.  Serve topped with diced fresh strawberries. 

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