Banana-Raspberry Cake With Lemon Frosting

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Ingredients

• Cooking spray
• 1 tablespoon all-purpose flour
• 1 1/3 cups granulated sugar
• 1/4 cup butter, softened
• 3 large eggs
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup low-fat buttermilk
• 1 cup mashed ripe banana (about 2 bananas)
• 1 teaspoon vanilla extract
• 3/4 cup (6 ounces) 1/3-less-fat cream cheese, chilled
• 2 tablespoons butter, softened
• 2 teaspoons grated lemon rind
• 1/2 teaspoon vanilla extract
• Dash of salt
• 2 1/2 cups powdered sugar, sifted
• 1 1/2 cups fresh raspberries (optional)

Directions

1. Preheat oven to 350°.
2. To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms with wax paper.
3. Coat wax paper with cooking spray; dust each pan with 1 1/2 teaspoons flour.
4. Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes).
5. Add eggs, 1 at a time, beating well after each addition.
6. Lightly spoon 1 3/4 cups flour into dry measuring cups, and level with a knife.
7. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well wish a whisk.
8. Combine buttermilk, banana, and 1 teaspoon vanilla.
9. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture (mix after each addition just until blended).
10. Pour batter into prepared pans.
11. Bake cake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
12. Cool in pans 10 minutes on a wire rack; remove from pans.
13. Peel off wax paper.
14. Cool layers completely on wire rack.
15. To prepare frosting, combine cream cheese and next 4 ingredients in a large bowl.
16. Beat with a mixer at high speed until fluffy.
17. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat).
18. Place 1 cake layer on a plate, and spread 1/3 cup frosting.
19. Arrange raspberries in a single layer over frosting, if desired, and top with remaining cake layer.
20. Spread remaining frosting over top and sides of cake.
21. Store cake loosely covered in refrigerator.
22. Garnish with fresh raspberries, if desired.

Yield: 14 servings (serving size: 1 slice)