Banana-Almond Streusel Bundt® Cake
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Description
This super-moist banana Bundt® cake is aromatic and irresistible. It's made with yogurt, and a delectable almond streusel hides inside for a sweet surprise in every bite! Make it the day before an event. The flavor enhances by the second day!
Ingredients
- 1 cup whole almonds
- ¼ cup butter, softened
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- 3 tablespoons white sugar
- 2 teaspoons ground cinnamon
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup butter, at room temperature
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 very ripe bananas, mashed
- 1 cup plain yogurt
- ½ cup confectioners' sugar
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
- 1 pinch salt
Directions
- 1. Heat a heavy skillet over medium heat. Add almonds and toast slowly, watching carefully and stirring constantly until browned, 3 to 5 minutes. Remove from heat and allow to cool, about 5 minutes. Chop into coarse pieces.
- 2. Combine butter, brown sugar, flour, white sugar, and cinnamon for streusel in a bowl. Blend using a pastry blender. Stir in almonds gently and set aside.
- 3. Preheat the oven to 350 degrees F (175 degrees C). Generously grease and flour a fluted tube pan (such as Bundt®).
- 4. Mix flour, baking soda, and salt together in a bowl and set aside.
- 5. Beat butter in a bowl using an electric mixer until fluffy. Add sugar and whip until fluffy. Add vanilla extract and mix well. Add eggs, 1 at a time, beating well after each addition. Mix bananas into batter on low speed until just blended. Alternate adding flour mixture and yogurt until batter is combined.
- 6. Place 1/4 cup of batter into the prepared cake pan. Layer with 1/2 of the streusel mixture. Add another 1/4 cup of batter and top with remaining streusel. Add remaining batter; pan will be very full, but should not overflow.
- 7. Bake in the preheated oven until a wooden skewer or long spaghetti noodle inserted into the center of the cake comes out very clean, 65 to 75 minutes.
- 8. Remove from the oven and let cool on a wire rack for 10 minutes. Invert the pan onto the rack to remove the cake.
- 9. While cake begins to cool, mix confectioners' sugar, milk, vanilla extract, and salt until icing is well blended. Poke the top and sides of the cake gently with a fork while still warm. Drizzle icing over cake. Serve warm or allow to cool completely before serving.
Nutrition Facts
serving: 1 fluted tube cake
calories: 595.6 kcal
carbohydrates: 83.1 g
protein: 8.8 g
saturated fat: 13.2 g
cholesterol: 83.3 mg
sodium: 485.3 mg
fiber: 3.3 g
sugar: 52 g