Coffee & Banana Blueberry Bundt
Adapted from a coffee liqueur recipe book, this cake is elegant indeed. Blueberries can be omitted but they are a nice touch and make this nicely seasonal. Oil makes this cake ‘pareve’ or neutral and can be served with milk or meat meals. It is a good example of the inventiveness of Jewish bakers -mporting a lot of flavor with other ingredients when butter and other dairy ingredients are not being used. You can of course, substitute butter if you like. The cake is flavorful either way.
1 cup oil or unsalted butter – room temperature
1 3/4 cups sugar
1 teaspoon pure vanilla
1/4 cup milk
1/2 cup strong, brewed coffee
1 cup mashed bananas
3 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoons baking powder
1 teaspoon baking soda
1/2 cup shredded coconut
3/4 cup chopped, toasted macadamia nuts
1 1/2 cups semi-frozen blueberries
Preheat oven to 350 F. Generously grease a 12 cup Bundt pan or a 10 inch tube or angel food cake pan.
Blend the oil (or cream, if using butter) with the sugar until fluffy. Add eggs, then vanilla, milk and mashed bananas, scraping down often to blend batter evenly.
In a separate bowl, whisk together the flour, salt, baking powder and baking soda. Stir dry ingredients into batter along with brewed coffee. Fold in coconut, nuts, and blueberries and gently mix to make a smooth batter. Try not to break up fruit.
Spoon into prepared baking pan. Bake 50-55 minutes, until cake tests done.
Cool 10 minutes before removing from pan. Garnish with sifted confectioner’s sugar.