Cake Basics
This recipe can be adapted in many ways. The important ingredients are the eggs, flour and oil. The sugar can be adjusted for sweetness but remember to add something in it’s place to get the right texture and moisture. I used soft pears but you can also use applesauce too.
You also want to use the correct amount of baking soda and salt. I also used frozen cherries but feel free to interchange the same amount of another frozen berry so long as it’s thawed before adding it to the batter. It’s also a great time to use up any over ripe fruit.
Ingredients
- 2 eggs
- ½ cup sugar
- ⅓ cup oil
- 1 tsp vanilla
- 1 cup mashed ripe bananas
- 1 cup frozen sour cherries (or other frozen berries, thawed)
- 1/2 tsp baking soda
- ½ tsp salt
- 1 ¾ cups flour
- ½ tsp ground cinnamon
- 1/2 tsp baking powder
- 1 overripe pear, chopped into small pieces or ½ cup unsweetened applesauce
- ½ cup mini chocolate chips
Preparation
- Preheat oven to 325F.
- Beat eggs, sugar and oil with a mixer on high.
- Add vanilla and mashed bananas and combine with mixer on low.
- Stir together the flour, baking soda, baking powder, salt and cinnamon in a bowl. Add to the wet mixture and combine until ingredients have merged.
- Add chocolate chips, cherries and pear. Stir with a wooden spoon.
- Oil and lightly flour the bottom of a bundt pan. Sprinkle a dusting of flour at the bottom of the pan.
- Pour batter into pan and bake for 30 min or until a metal skewer inserted in the cake comes out clean.
- Remove from heat and from the pan. Let cool completely before cutting.
