Blue Ribbon Banana Cake Food

BLUE RIBBON BANANA CAKE

Steps:

• In a large bowl, cream butter and sugar until fluffy. Add eggs, beat 2 minutes. Add bananas; beat 2 minutes longer. Set aside. Sift together flour, baking soda and salt; add to creamed mixture alternately with buttermilk and vanilla. Beat well. Stir in pecans. , Pour into two lightly greased 9-in. round baking pans. Sprinkle with 1/2 cup coconut. Bake at 350° for 25-30 minutes. Remove cakes from the pan and cool, coconut side up, on wire racks., For filling, combine sugar, flour, cream, salt and butter in a saucepan. Cook over medium heat until thickened. Stir in pecans and vanilla. Cool. Spread filling over the bottom (plain side) of one cake layer. Place remaining cake layer, coconut side up, on top of filling. , In a bowl, combine frosting ingredients; beat until smooth. Place a 3-in. circle in the center of the cake top. Frost sides and top edges of cake. Remove the circle to expose coconut.

BLUE RIBBON BANANA CAKE WITH CREAMY NUT FILLING

Steps:

• Cream together sugar and shortening.
• Add eggs.
• Beat in mashed bananas.
• Sift dry ingredients; add to creamed mixture.
• Add buttermilk and vanilla.
• Stir in chopped nuts.
• Turn into 2 greased and floured 9 inch layer pans.
• Sprinkle 1/2 cup coconut on each layer.
• Bake in 375°F oven 25 to 30 minutes.
• Combine sugar flour butter and cream in saucepan cook until thickened stirring constantly.
• Add nuts vanilla and salt. Cool and put between cake layers.

BLUE RIBBON BANANA CAKE

Steps:

• Beat eggs, add sugar, butter, bananas, buttermilk, baking soda, baking powder, vanilla, nuts, coconut and flour.
• Mix all together and bake in two 9 x 9 inch round pans at 350 for 35-40 minutes, or until a toothpick inserted near the center comes out clean.
• Remove from oven.
• Let stand 10 minutes before removing from pans to wire racks.
• Cool.
• For Icing:.
• Mix together all ingredients and cook until thickened.
• Pour on cake while frosting is still warm.

BLUE-RIBBON COFFEE CAKE FARMHOUSE STYLE IN THE MIDWEST!

Steps:

• Preheat oven to 325. Spray (or grease & flour) a 10-inch fluted (Bundt) pan; set aside.
• In a small bowl, mix Streusel Ingredients; set aside.
• In medium bowl, mix Dry Cake Ingredients; set aside.
• In large bowl, stir together Wet Cake Ingredients EXCEPT sour cream; add dry ingredients, stir just until moistened, then add sour cream and stir until smooth.
• Spoon ONE THIRD of batter into prepped pan, spread evenly. Sprinkle ONE THIRD of streusel over this. Repeat with remaining batter and streusel; use a buttered spatula to assist with the spreading.
• Bake for 45-50 minutes (wooden pick comes out clean).
• Cool in pan for 10 minutes; invert onto serving plate.
• Serve warm . . . . but leave some for the next day (it improves with aging at room temp (covered).