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Banana-Almond Streusel Bundt® Cake

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"This super-moist banana Bundt® cake is aromatic and irresistible. It's made with yogurt, and a delectable almond streusel hides inside for a sweet surprise in every bite! Make it the day before an event. The flavor enhances by the second day!"
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Ingredients

2 h 10 m servings 596
Original recipe yields 12 servings (1 fluted tube cake)

Directions

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  1. Heat a heavy skillet over medium heat. Add almonds and toast slowly, watching carefully and stirring constantly until browned, 3 to 5 minutes. Remove from heat and allow to cool, about 5 minutes. Chop into coarse pieces.
  2. Combine butter, brown sugar, flour, white sugar, and cinnamon for streusel in a bowl. Blend using a pastry blender. Stir in almonds gently and set aside.
  3. Preheat the oven to 350 degrees F (175 degrees C). Generously grease and flour a fluted tube pan (such as Bundt(R)).
  4. Mix flour, baking soda, and salt together in a bowl and set aside.
  5. Beat butter in a bowl using an electric mixer until fluffy. Add sugar and whip until fluffy. Add vanilla extract and mix well. Add eggs, 1 at a time, beating well after each addition. Mix bananas into batter on low speed until just blended. Alternate adding flour mixture and yogurt until batter is combined.
  6. Place 1/4 cup of batter into the prepared cake pan. Layer with 1/2 of the streusel mixture. Add another 1/4 cup of batter and top with remaining streusel. Add remaining batter; pan will be very full, but should not overflow.
  7. Bake in the preheated oven until a wooden skewer or long spaghetti noodle inserted into the center of the cake comes out very clean, 65 to 75 minutes.
  8. Remove from the oven and let cool on a wire rack for 10 minutes. Invert the pan onto the rack to remove the cake.
  9. While cake begins to cool, mix confectioners' sugar, milk, vanilla extract, and salt until icing is well blended. Poke the top and sides of the cake gently with a fork while still warm. Drizzle icing over cake. Serve warm or allow to cool completely before serving.

Footnotes

  • Cook's Notes:
  • You may use slivered almonds and omit the chopping process. You can use sour cream instead of yogurt, if preferred.
  • I have made this recipe with various flavors of yogurt, blueberry being my favorite. Don't be afraid to give others a try.
  • You can use cream instead of milk for the icing, or you can omit the icing and enjoy this cake as-is.
  • If using a Bundt® pan that has a dark interior, reduce baking temperature by 25 degrees after the first 45 minutes of baking.
  • Do not bake the cake with a pan underneath the Bundt® pan, as this will not allow air to flow through the center of the pan.

Nutrition Facts


Per Serving: 596 calories; 26.8 83.1 8.8 83 485 Full nutrition

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