Banana Cake

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Yield: Serves 8

Ingredients

FOR THE CAKE

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup sugar
• 1/2 cup butter, melted (1stick)
• 1/2 cup buttermilk, yogurt, or milk
• 2 eggs
• 1 teaspoon vanilla
• 2 ripe bananas, mashed (about 1 cup)

FOR THE TOPPING

• 1/4 cup all-purpose flour
• 1/4 cup dark brown sugar
• 1/4 cup butter (1/2 stick)

Risotto Cakes

Recipe courtesy Kelsey's Essentials, Cooking Channel

Ingredients

• 3 cups low-sodium chicken broth
• 3 tablespoons unsalted butter
• 2 large shallots, minced (about 1/2 cup)
• 1 cup Arborio rice
• 3/4 cups dry white wine
• 5 ounces frozen peas, defrosted
• 1/3 cup lemon juice
• 1 tablespoon lemon zest
• 1 1/4 cups freshly grated Parmesan
• 4 ounces low-moisture shredded mozzarella
• Salt and freshly ground black pepper
• 1 cup all-purpose flour, for dredging
• 2 eggs, beaten
• 1 1/2 cups panko breadcrumbs
• Vegetable oil, for frying

Pineapple Upside-Down Coffee Cake

Recipe courtesy Better Homes and Garden

Makes: 12 servings
Prep: 25 mins
Bake: 350°F 35 mins to 40 mins

Ingredients

• 1/2 cup (1 stick) butter
• 1 cup packed brown sugar
• 12 canned pineapple rings in juice*
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 cup (1 stick) butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla
• Vanilla Greek yogurt or sweetened whipped cream (optional)
• 1 tablespoon packed brown sugar (optional)
• 12 maraschino cherries (optional)

Carrot Bread with Cream Cheese Icing

Recipe courtesy Better Homes and Garden

Makes: 16 servings
Prep: 20 mins
Bake: 350°F 55 mins

Ingredients

• 2 cups all-purpose flour
• 2/3 cup packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom or nutmeg
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups shredded carrot
• 2 beaten eggs
• 2/3 cup milk
• 1/3 cup canola oil
• Cream Cheese Icing
• Candied Carrots

Venetian Carrot Cake

Recipe courtesy Nigella Kitchen, Food Network

Prep: 35 min
Inactive: 35 min
Cook: 40 min

Yield: 8 to 10 servings

Ingredients

Carrot cake:

• 1/2 cup regular olive oil, not extra-virgin, plus more for oiling pan 
• 3 tablespoons pine nuts 
• 2 medium carrots, grated (about 2 cups) 
• 1/2 cup golden sultanas 
• 1/4 cup rum 
• 3/4 cup superfine sugar 
• 1 teaspoon vanilla extract 
• 3 eggs 
• 2 1/2 cups almond meal/flour 
• 1/2 teaspoon ground nutmeg 
• 1/2 lemon, zest finely grated and juiced

Mascarpone cream, optional:

• 1 cup mascarpone 
• 2 teaspoons confectioners' sugar 
• 2 tablespoons rum 
• 1 (9-inch) springform or other round cake tin

Lemon Polenta Cake

Recipe courtesy Nigella Kitchen, Food Network

Prep: 15 min
Cook: 45 min

Ingredients

Cake:

• 1 3/4 sticks (14 tablespoons) soft unsalted butter, plus extra for greasing 
• 1 cup superfine sugar 
• 2 cups almond meal/flour 
• 3/4 cup fine polenta/cornmeal 
• 1 1/2 teaspoons baking powder (gluten-free if required) 
• 3 eggs 
• Zest 2 lemons (save the juice for the syrup)

Syrup:

• Juice 2 lemons (see above) 
• Heaping 1 cup confectioners' sugar 
• Special Equipment: 1 (9-inch) springform pan