Wednesday, July 11, 2012

Blueberry Banana Cake Topped With Apple Almond Cream

Mmmmhmmm blueberries.....
Well, it's a special friend's birthday today and though he despises sweets of any kind, this is a healthy dessert that will possibly change his mind.

Blueberry Cake Ingredients

2 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon olive oil
1 tablespoon vanilla
2 ripened bananas, blended with a tablespoon water
1 cup fresh blueberries

Preheat oven to 350 degrees and a nine inch cake pan.
Mix all dry ingredients together.
Mix until smooth two ripened bananas with water in a blender.
Combine banana mixture with dry.
Fold in blueberries.
Pour into cake pan and bake for 20-25 minutes.

Blueberry cake batter.
Look at how the blueberries melted into corners of the pan. Delightful!
Not as puffy and big as most cakes, more like a thicker pancake or bread.
And there are bursting blueberries melted into every nook and cranny.
Apple Almond Cream

1 apple
1/2 cup soy milk
1 tablespoon vanilla
1 teaspoon cinnamon
1/2 cup sliced almonds
6 blueberries
2 teaspoons cream of tartar

Chop an apple. (I used gala).
Add all ingredients until a blender and mix until smooth.
This so looks like a scone! But it's not. Blueberry cake with apple almond cream it is!
Originally planned on making a crumble brown sugar oatmeal topping for this birthday dessert.
Glad I changed my mind.
For him, it was imperative not to have an overload of sugar and this succeeds due to using fresh fruit. The bananas were present, but blueberries stood out, taking control of the cake and the little tangy zip in the foamy nutty apple almond cream balances out.
For some reason I don't see this special reserved treat lasting too long.
But I placed apple almond cream in the fridge and will whip it by hand once it gets colder- want it to have a fluffier, lighter consistency.
Will have another slice later and top the cream with a few fresh blueberries.
Overall another keeper.  :)

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