Banana Walnut Coffee Cake
ProPoints® Value: 6
Servings: 25 (weighed whole cake at end, each piece worked out at 50g)
Ingredients
100g Walnut Pieces (20PP)
20 g Tate & Lyle Splenda Brown Sugar Blend (2pp)
3/4 teaspoons Cinnamon, Ground
475 g Flour, Wheat, White, Self Raising (41PP)
1/2 teaspoons Baking Powder
1/8 teaspoons Salt
240 g Stork Stork Spread (46PP)
240 g Sugar, White (27PP)
24 g Canderel Canderel Granular Low Calorie Sweetener
1 medium Egg, Whole (2PP)
3 serving(s) Tesco Half Fat Sour Cream (3PP)
1 medium Banana
1 teaspoons Vanilla Extract
1 teaspoons Coffee, Instant, dissolved in 1/2 tsp hot water
Instructions
* Preheat oven to 160 C..
* Butter a tube pan and dust with flour tapping out the excess and set aside.
* To make the walnut and sugar sprinkle combine walnuts, sugar and cinnamon in a small bowl and set aside.
* To make the banana batter sift together the flour, baking powder and salt onto a sheet of waxed paper and set aside.
In a large bowl cream the butter with an electric mixer on high speed until it is light.
* Gradually beat in the sugar and continue beating until light and fluffy.Change the mixer speed to medium.
* Beat in the eggs one at a time beating well after each addition then beat in the sour cream, mashed bananas, coffee dissolved in 1/2 tsp water and vanilla.
* Change speed to low then beat in the flour mixture just until blended.
* Spoon half of the batter into the prepared pan.
Scatter half of the walnut and sugar sprinkle over the batter.
* Top with the remaining batter and scatter the remaining walnut and sugar sprinkle over the top.
Bake for 1hr 15 minutes (Check cake is cooked by inserting a skewer) then let cool in the pan on a wire rack for 20 minutes.
* Carefully loosen the cake from the sides and tube of the pan, then invert onto a wire rack and turn right-side-up.
Serve warm or cool.
ProPoints® Value: 6
Servings: 25 (weighed whole cake at end, each piece worked out at 50g)
Ingredients
100g Walnut Pieces (20PP)
20 g Tate & Lyle Splenda Brown Sugar Blend (2pp)
3/4 teaspoons Cinnamon, Ground
475 g Flour, Wheat, White, Self Raising (41PP)
1/2 teaspoons Baking Powder
1/8 teaspoons Salt
240 g Stork Stork Spread (46PP)
240 g Sugar, White (27PP)
24 g Canderel Canderel Granular Low Calorie Sweetener
1 medium Egg, Whole (2PP)
3 serving(s) Tesco Half Fat Sour Cream (3PP)
1 medium Banana
1 teaspoons Vanilla Extract
1 teaspoons Coffee, Instant, dissolved in 1/2 tsp hot water
Instructions
* Preheat oven to 160 C..
* Butter a tube pan and dust with flour tapping out the excess and set aside.
* To make the walnut and sugar sprinkle combine walnuts, sugar and cinnamon in a small bowl and set aside.
* To make the banana batter sift together the flour, baking powder and salt onto a sheet of waxed paper and set aside.
In a large bowl cream the butter with an electric mixer on high speed until it is light.
* Gradually beat in the sugar and continue beating until light and fluffy.Change the mixer speed to medium.
* Beat in the eggs one at a time beating well after each addition then beat in the sour cream, mashed bananas, coffee dissolved in 1/2 tsp water and vanilla.
* Change speed to low then beat in the flour mixture just until blended.
* Spoon half of the batter into the prepared pan.
Scatter half of the walnut and sugar sprinkle over the batter.
* Top with the remaining batter and scatter the remaining walnut and sugar sprinkle over the top.
Bake for 1hr 15 minutes (Check cake is cooked by inserting a skewer) then let cool in the pan on a wire rack for 20 minutes.
* Carefully loosen the cake from the sides and tube of the pan, then invert onto a wire rack and turn right-side-up.
Serve warm or cool.