banana strawberry cake

Amys Gluten Free Pantry

I’m on kind of a berry kick at the moment. Now that spring is firmly here and I can feel the hint of sum­mer here in South­ern Cal­i­for­nia, I know per­fectly ripe berries are just around the cor­ner. That means jam can­ning sea­son for me. But in the mean­time, I’m try­ing to find deli­cious ways to tuck berries into every­thing. Using the short cut of Pamela’s Bak­ing & Pan­cake Mix makes this really easy. Plus, and I mean this sin­cerely, this is one of my top two favorite desserts. It might seem odd to driz­zle port or red wine on top of this cake, but it gives it a lovely finish.

Prep time: 15 min­utes
Total time: 1 hour
Yield: 8 slices
Spe­cial equip­ment: spring­form pan and small off­set spat­ula (optional)

1/2 c. (1 stick) room tem­per­a­ture but­ter or but­ter sub­sti­tute (Earth Bal­ance)
1 c. sugar
2 large eggs
1 1/4 c. Pamela’s Bak­ing & Pan­cake Mix divided
1 T bak­ing pow­der
1 ripe banana
1 scant c. sliced straw­ber­ries (7–8)

1 T ruby port or red wine
pow­dered sugar
whipped cream if desired

  1. Pre­heat oven to 350 degrees and but­ter sides and bot­tom of spring­form pan.
  2. On high speed, mix but­ter and sugar together until well blended, about 2–3 minutes.
  3. Turn mixer to medium and add eggs, beat­ing until fluffy, about 2–3 minutes.
  4. In small bowl, mash banana with the back of a fork and add to bat­ter just until mixed.
  5. In a sep­a­rate bowl, com­bine 1 c. of Pamela’s mix with bak­ing pow­der and whisk to combine.
  6. Turn mixer down to low and add Pamela’s mix­ture, beat­ing on medium until well com­bined, about 2 minutes.
  7. Scape bat­ter into pan and smooth top with small off­set spat­ula.
  8. Cut straw­ber­ries into slices and mix with remain­ing 1/4 c. Pamela’s mix so they are well dredged. Place on top of cake and driz­zle 1 T port atop berries and batter.
  9. Bake for 45–50 min­utes until tooth­pick comes out clean. Cool for 10 min­utes then remove the sides of pan. When com­pletely cool, sprin­kle with pow­dered sugar and serve with whipped cream.

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