Recipe by Margaret Wehling
"This cake recipe came from Denmark with my Great Grandmother and Great Grandfather when they came over to the United States."
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packed brown sugar
sifted cake flour
This was REALLY raved over by the group(adults and kids) for which I made it. I have to say that I highly recommend the use of cream cheese frosting (1 1/2 blocks cream cheese, 10 tb. unsalted butter--both softened, and 24 oz. powdered sugar, splash of vanilla) AND plenty of chopped walnuts on the entire OUTSIDE of the 3-layer cake INSTEAD of in the batter! It looks and tastes amazing that way...judging by all the sneaky "nut snatchers" in the group =) I followed the recipe...except I used 1/2 white and 1/2 brown sugar for a lighter color and texture, and I doubled the salt. All my ingredients were at room temperature, and I creamed the sugars and butter until very light and fluffy (4-5 min?). The batter was light and the cake was not too heavy either. All said, we highly recommend this cake =)
I read most of the reviews after I made this. This is a very dense heavy cake & is okay but if you are looking for a "light" cake with plenty of banana flavor this is not for you. Many others said the brown sugar made it heavy and I REALLY packed the 2 cups of b.sugar very well. So, that probably detracted from the banana flavor. I am sure if you follow other's advice to use 1/2 white and 1/2 brown- it would be better. Not worth the calories to me.
Very good! This is a big cake, I've made it 3 times and find it bakes very nicely in a 12 cup tube pan. I use 3 and a half cups of all-purpose flour in place of cake flour. It's even better if wrapped and refrigerated overnight before serving.
I took this to our weekly Bible Study - Everyone said they wanted it for their birthday cake when the time came. This is my new favorite cake. It is delicious, moist and perfect. Thank you, Margaret. Addition -I have now made this cake about 15 times. Some may find batter thick and "heavy" because they are not sifting the cake flour enough. I sift three times. Also - last time I ran out of brown sugar so used 1 cup brown and 1 cup white. The result was a completely different flavor, also fabulous. A light airy delicious cake. The riper the bananas, the more banana flavor. Again, Margaret, Thank you, thank you
I made this cake exactly like the directions called for. I made it into a 9 x 13 pan and it got gobbled up totally at work today. Thanks for the awesome recipe!
I halfed the recipe and it made one nice sized bundt pan cake. Didnt make the icing. Plenty good without it!
Since a lot of people were saying it made too much batter, and since I also only had one banana left, I cut everything down by a forth. Turned out pretty well still, cept I didn't find it sweet enough by cutting down this measurement by four, so will add extra sugar next time. I used white sugar instead of brown since people found it to be heavy. I also used fat free sour cream and dusted the cake with confectioner's sugar. Giving it five stars because whole fam loved the cake, especially my sister who finished half the rest!!!
I would love to have more recipes from Margret wheler. My ancestors are from denmark and I would like to have more recipes.
* Percent Daily Values are based on a 2,000 calorie diet.
Sour Cream Banana Cake
Serving Size: 1/54 of a recipe
Servings Per Recipe: 54
Amount Per Serving
Calories from Fat: 73
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