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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Monday, November 17, 2014

Scraps and Snippets ~ Banana Pecan Bundt Cake

I told you'd I'd have a bundt recipe for you today. Saturday was national Bundt Cake Day, and I needed to take a dessert to church for a missions conference. 

Let me tell on myself. I had two desserts to toss together and both were going to be bundt cakes but DANG IT I couldn't find my bundt pan. I gave up and put the Peanut Butter Mocha cake in a 9 x 13. 

Then I found the pan. Duh. Right where I put it. 

I'll share the Peanut Butter Mocha cake when I have a chance to tweak it and put it into the bundt cake scenario. 

But until then, here's a lovely, dense, moist Banana Pecan Bundt Cake. 

The cinnamon frosting glaze and crunchy pecan topping is pretty tasty. The texture is a nice mix of banana bread and cake. 

1 Cup non-dairy milk
2 TBSP ground flaxseed
2 teaspoons lemon juice or apple cider vinegar
1 1/3 Cup sugar (add more sugar if you want a sweeter cake. This is not a super sweet cake, but the topping and frosting are.)
1/2 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon salt
2 1/3 Cup flour
1 tsp vanilla
1/2 Cup shortening, coconut oil or Earth Balance
2 ripe bananas 
1/2 Cup chopped pecans 

In a small bowl mix the milk, apple cider vinegar or lemon juice with the flax seed and stir. Let sit while you cream the shortening and sugar. Add the bananas and mix well. Add the baking powder, salt and cinnamon and blend well. Poor the milk mixture and vanilla in the bowl and blend. Add the flour and pecans and stir until incorporated. 

Let mixture sit while you mix the following. Preheat the oven to 350.

Cinnamon Pecan Crunch 

1/2 Cup chopped pecans
1/4 Cup sugar
1/4 teaspoon sugar 
(Double if you want more crunch and sweetness.)

Mix and pour into a greased bundt pan. 

Pour the cake batter over the crunch. 

Bake at 350 for 50 minutes.

Remove and let sit for 20  minutes. 

Pop the bundt cake out onto a plate. 

Mix the frosting and pour over the cooled cake. 

Cinnamon Frosting

2 TBSP non dairy milk
1/2 teaspoon vanilla
1 teaspoon cinnamon
1 Cup powdered sugar

Mix. Add either powder sugar or additional milk until the consistency is right. 

Sprinkle with additional chopped pecans if you desire.