Banana-Raspberry Cake with Lemon Frosting
- Number of Servings: 8
Ingredients
CAKE:Cooking spray1 tablespoon all-purpose flour1 1/3 cups granulated sugar substitute1/4 cup applesauce3 egg whites1 3/4 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon salt1 cup skim milk1 cup mashed ripe banana (about 2 bananas)1 teaspoon vanilla extractFROSTING:3/4 cup (6 ounces) fat free cream cheese, chilled2 tablespoons butter, softened2 teaspoons grated lemon rind1/2 teaspoon vanilla extractDash of salt2 1/2 cups powdered sugar, sifted1 1/2 cups fresh raspberries (optional)
Preheat oven to 350°.
To prepare the cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust each pan with 1 1/2 teaspoons flour.
Place granulated sugar and 1/4 cup applesauce in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add egg whites, 1 at a time, beating well after each addition.
Lightly spoon 1 3/4 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well with a whisk.
Combine milk, banana, and 1 teaspoon vanilla. Add the flour mixture and buttermilk mixture alternately to the sugar mixture, beginning and ending with flour mixture (mix after each addition just until blended). Pour batter into prepared pans.
Bake cake at 350° for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper. Cool layers completely on wire rack.
To prepare frosting, combine cream cheese, 2 tablespoons butter, rind, 1/2 teaspoon vanilla, and dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat).
Place 1 cake layer on a plate, and spread with 1/3 cup frosting. Arrange raspberries in a single layer over frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with fresh raspberries, if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user OWLGIRL624.
To prepare the cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust each pan with 1 1/2 teaspoons flour.
Place granulated sugar and 1/4 cup applesauce in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add egg whites, 1 at a time, beating well after each addition.
Lightly spoon 1 3/4 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well with a whisk.
Combine milk, banana, and 1 teaspoon vanilla. Add the flour mixture and buttermilk mixture alternately to the sugar mixture, beginning and ending with flour mixture (mix after each addition just until blended). Pour batter into prepared pans.
Bake cake at 350° for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper. Cool layers completely on wire rack.
To prepare frosting, combine cream cheese, 2 tablespoons butter, rind, 1/2 teaspoon vanilla, and dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat).
Place 1 cake layer on a plate, and spread with 1/3 cup frosting. Arrange raspberries in a single layer over frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with fresh raspberries, if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user OWLGIRL624.
Nutritional Info Amount Per Serving
- Calories: 366.1
- Total Fat: 2.0 g
- Cholesterol: 8.1 mg
- Sodium: 461.2 mg
- Total Carbs: 70.7 g
- Dietary Fiber: 1.5 g
- Protein: 9.0 g
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