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If you’ve been on the lookout for a decadent bundt cake using spelt, you’ve found the right recipe. This delicious and super moist bundt cake will knock your socks off. The flavors of the banana pudding cake, cream cheese frosting, and pecans work so well together, you’ll find yourself reaching for this recipe over and over again!
2 medium over-ripe bananas, peeled
4 large eggs
1/4 cup neutral-flavored oil
1 cup orange juice
3 tablespoons sour cream or parve sour cream, at room temperature (see note)
2 and 1/4 cups Shibolim Extra Fine Whole Spelt Flour
1 and 1/2 cups granulated sugar
1 (3.4-ounce) package instant vanilla pudding
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
nonstick baking spray
candied pecans, for garnishing (optional)
4 ounces cream cheese or parve cream cheese at room temperature (see note)
2 tablespoons margarine or butter
1 cup powdered sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Coat bundt pan well with baking spray.
To a mixing bowl, add the bananas and mash using a fork. Add the eggs, oil, orange juice, and sour cream. Whisk until fully combined.
To a separate mixing bowl, add spelt flour, sugar, pudding, baking powder, baking soda, and salt. Mix until combined.
Slowly incorporate wet ingredients using a spatula until fully combined. Pour batter onto prepared pan.
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
To prepare the cream cheese frosting, place ingredients into a small bowl, whisk until well combined.
Once cake cools, invert onto a cake platter and frost. Top with candied pecans if desired.
Sponsored by Shibolim
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