almond-laced banana cake

How To Make almond-laced banana cake

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  1

  Heat oven to 350 degrees. Spread 1 tablespoon melted butter on bottom and up sides of a 9-inch square cake pan.
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  2

  In a medium bowl stir together brown sugar and 1/2 cup almonds. Sprinkle half of brown sugar/almonds in pan.
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  3

  Add 3 tablespoons of remaining butter to remaining brown sugar/almonds. Stir to evenly mix. Place remaining 1/2 cup butter in a large mixing bowl. Add granulated sugar and mashed banana. Beat on medium speed until smooth. Beat in eggs one at a time.
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  4

  In a small bowl stir together milk and vinegar; set aside. In a medium bowl stir together flour, baking powder, soda, and salt.
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  5

  With mixer on low speed, gradually beat in milk mixture alternately with dry ingredients, beating well after each addition. Beat in extract.
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  6

  Pour half of batter over brown sugar mixture in pan. Sprinkle with remaining brown sugar mixture. Spoon remaining batter evenly over top. Use a knife to swirl gently. Bake for 25-35 minutes or until a toothpick inserted in center comes out clean. Remove from oven. Cool for 10 minutes in pan. Invert onto cake plate.
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  7

  Crumble almond paste in a small mixing bowl. Add warmed condensed milk. Beat on medium speed until well combined. Gradually beat in powdered sugar. Drizzle over cake.
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  8

  Sprinkle with remaining 1/4 cup of almonds. Garnish as desired. Serve warm or at room temperature. Cut into 3-inch squares to serve. Serves 9.
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