Topsy Turvy Banana Crunch Cake Recipes

BANANA CRUNCH CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan. Make the oat crunch topping: In a small bowl, combine the rolled oats, brown sugar, melted butter and 2 tablespoons chopped walnuts. Mix well and set aside.
• In a large bowl, cream shortening and white sugar until light and fluffy. Blend in bananas, eggs, and vanilla. Combine the oat flour, all-purpose flour, baking soda and salt. Beat into creamed mixture. Stir in 1/2 cup chopped walnuts. Pour batter into the prepared pan. Sprinkle with the oat crunch topping.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

TOPSY-TURVY BANANA CRUNCH CAKE

Steps:

• Preheat oven to 350°F Lightly grease 8-inch square baking pan.
• Combine oats, brown sugar, flour and cinnamon in small bowl. Cut in butter with pastry blender or 2 knives until crumbly. Stir in pecans.
• Combine cake mix, sour cream, banana and egg in medium bowl. Beat with electric mixer at low speed about 1 minute or until blended. Increase speed to medium; beat 1 to 2 minutes or until smooth. Spoon half of batter into prepared pan; sprinkle with half of oat topping. Top with remaining battter and topping.
• Bake 25 to 30 minutes or until toothpick inserted into center comes out clean. Cool completely on wire rack.

TOPSY TURVY NUTTY RHUBARB CAKE

Steps:

• Preheat oven to 350 degrees. Lightly spray a 9" x 1 1/2 " round cake pan with cooking spray.
• Chop the rhubarb into 1/2" chunks. In a large bowl, toss the rhubarb with 1 cup sugar and 1/4 cup flour until the pieces are well coated. Spread the rhubarb mix over the bottom of the prepared cake pan.
• In another bowl, beat the ricotta cheese with the egg until smooth and creamy. Add the almond extract and 1/4 cup sugar and mix well. Add 1 cup flour and the baking powder and mix well. The batter will be thick, almost like biscuit dough.
• Spread the dough over the rhubarb in the pan, making sure it goes all the way to the edge. Be careful not to let the juice from the fruit mix into the dough.
• Put the cake in the oven with a piece of foil under the pan to catch any drips that might bubble over. Bake at 350 degrees for 45 minutes.
• While the cake is baking, coarsely chop the macadamia nuts. Melt the butter in a small bowl. Add the brown sugar, chopped nuts, and cornflake crumbs and toss until blended and crumbly.
• Remove the cake from the oven and allow to cool for 30 minutes. Put a serving plate over the pan and invert onto the plate. Tap the bottom of the pan to release the cake onto the plate (you can tell that the cake is out and on the plate when the pan sounds hollow when you tap it).
• Sprinkle the nut topping over the fruit (which is now the top of the cake) and press lightly.
• Allow the cake to cool before serving. Serve at room temperature or chilled.

TOPSY TURVY CAKE

Steps:

• Place the butter in a microwavable bowl or measuring cup and microwave for 30 to 40 seconds.
• Spray the crock with non-stick cooking spray, add the melted butter, sprinkle with brown sugar, drained pineapple tidbits and chopped pecans.
• Place the butternut squash in a microwave safe dish with a small amount of water; cover and microwave for 5 to 6 minutes or until squash is fork tender; drain.
• Transfer the squash to a blender and puree; set aside. There should be 1 cup of squash puree.
• Combine the brown sugar through soda in a medium size mixing bowl; add beaten egg, oil, vanilla extract, yogurt and squash puree. Stir until blended, fold in grated apple.
• Pour cake batter over pineapple mixture,cover and cook on high for 1 1/2 to 1 3/4 hours or until skewer inserted in center comes out clean.
• Remove lid, turn off crock-pot and allow cake to stand for 10 minutes. Run a sharp knife around rim of cake, turn cake out onto serving platter.
• Serve warm topped with frozen vanilla yogurt or whipped cream. Also delicious the next day.
• Please note: If using old fashioned oats, whirl a couple times in food processor to break up flakes.

PEPPERMINT CRUNCH CAKE

Steps:

• Preheat the oven to 325 degrees F. Butter two 8" round pans, line with parchment circles, and butter again. Then dust with flour. If that's too much work, you could try using Pam with flour.
• Combine chocolate, cocoa, and hot coffee in a small bowl and whisk until smooth.
• Add milk and whisk again. In a medium bowl, combine flour, baking soda, and salt; set aside.
• In the bowl of a stand mixer, beat butter and sugars until fluffy.
• Add eggs one at a time, beating after each addition.
• Add vanilla, scrape down sides, and beat again for 30 seconds.
• Alternate adding the flour mixture and the chocolate mixture, beginning and ending with flour.
• Divide batter evenly between pans and bake for 35 to 40 minutes.
• Allow to cool for about 15 minutes before running a knife around the edges and flipping out onto a cooling rack. Cool completely before frosting.
• While cake is cooling, make frosting.
• Combine butter, powdered sugar, and peppermint extract in the bowl of a stand mixer.
• Slowly add cream until the frosting is spreadable. You might not need all of it.
• When cake is completely cool, place one 8" cake on a serving plate, top with frosting, and sprinkle with crushed candy canes.
• Place the other cake layer on top, flat side up.
• Completely cover top and sides with remaining frosting.
• Sprinkle with remaining candy cane pieces just before serving.

BANANA CRUNCH CAKE

Steps:

• Grease and flour an 8-inch-square pan. Preheat the oven to 350 degrees F.
• For cake batter: Whisk flours, baking soda and salt in a medium bowl until light and fluffy. Beat in the eggs, one at a time, stopping to scrape the bowl between eggs. Mix half the dry ingredients until moistened, then mix in bananas, yogurt and vanilla. Scrape the bowl down again before adding the remaining dry ingredients and nuts and chips (if using). Mix until everything is evenly moistened. Transfer batter to the prepared pan.
• For topping: Combine oats, brown sugar, cinnamon and salt in a small mixing bowl until well blended. Stir in melted butter until large crumbs form. Stir in chopped nuts. Sprinkle the topping over the batter in the pan.
• Bake until the edges pull away from the pan and a cake tester inserted in the center comes out clean, about 40-45 minutes. Remove cake from the oven and place on a rack to cool for at least 20 minutes before slicing.

BANANA CRUNCH CAKE

Steps:

• Heat oven to 350°F Grease and flour 10 inch tube pan. In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well. Using fork or pastry blender, cut in butter until mixture is crumbly; set aside.
• In large bowl, combine bananas, sour cream and eggs; blend until smooth. Add cake mix; beat 2 minutes at high speed.
• Spread 1/3 of batter in greased and floured pan; sprinkle with 1/3 of coconut mixture. Repeat layers 2 more times using remaining batter and coconut mixture, ending with coconut mixture.
• Bake at 350°F for 50-60 minutes or until toothpick comes out clean. Cool upright in pan 15 minutes; remove from pan. Place on serving plate, coconut side up. Cool completely.