Apple Banana Butterscotch Snack Cake
You can also use different flavored chips, chocolate or cinnamon work well too. Or try using Heath Bar Bits.
You can also stir in a half cup of golden raisins, or other dried fruit bits for more texture. I prefer mine with just apple, but be creative!
If serving the cake to company. I suggest lining the pan and turning cake out. It looks pretty when turned out, with a sprinkle of powdered sugar
3 cgrated apple, peeled (unless you like the peelings)
2 mediumbananas, mashed to a smooth puree
1 largeegg white
2 ccake flour
3 tspbaking powder
1/4 tspground ginger
1/2 capple or orange juice
1 cbutterscotch chips
How to Make Apple Banana Butterscotch Snack Cake
- Pre-heat oven to 350 degrees.
Spray a 9x13 inch cake pan with cooking spray. (If you plan to turn the cake out onto a platter, then you MUST line the pan with PARCHMENT paper or NON-STICK aluminum foil. Otherwise the butterscotch chips settle to the bottom and you will have serious trouble turning the cake out.) You may cool the cake in the pan and serve from the pan if you do not have parchment.
- In a large mixing bowl. Beat the bananas to a smooth pureee. Then add the 2 whole eggs and the 1 egg white, and the vanilla and beat until creamy and smooth.
In a separate, smaller bowl, combine the dry ingredients (flour, salt, baking powder, cinnamon, nutmeg, and ginger.) Do not add the grated apple or the butterscotch chips yet.
- Add the dry ingredients alternately with the 1/2 cup of juice in two additions. Incorporate all the dry ingredients and beat for 50 strokes if by hand, or about a minute with a hand mixer. Stir in the butterscotch chips and the grated apple and turn batter into the prepared pan.
- Bake the cake for 30-45 minutes in a 350 degree oven. Test the cake at 30 minutes. If NO gooey batter comes out on the tester, the cake is done. If there is gooey batter (not butterscotch or apple) then bake 5 minutes at a time additionally, until the tester comes out clean. Do not overbake.
- If you want to turn the cake out, and have lined the cake pan with parchment or non-stick foil, then cool in the pan on a cooling rack for 5-10 minutes, until just warm, then turn the cake out onto a platter or cooling rack, and peel off the paper or foil.
If serving from the cake pan, cool until just warm, then serve, or cool completely. Store leftover cake in the refrigerator, otherwise the moist apples will cause the cake to mold at room temperature.