“No matter how long the winter, spring is sure to follow…”
Spring has sprung! And I’m back with some fresh recipes after a long hiatus 🙂 This one is a tasty dessert or great breakfast pastry – light and fluffy and perfect with a cup of tea.
2 1/4 cups flour
2 tsp baking powder
pinch of salt
1/2 cup butter
1 1/4 cup sugar
3/4 cup of sour cream
1 ripe banana – mashed
zest of 1/2 lemon
juice of 1/2 lemon
10 fresh loquats, peeled and quartered
Whisk together flour, baking powder, and salt. In a separate bowl cover peeled and quartered loquats with a light layer of flour. Preheat oven to 350 degrees.Mix together butter and sugar in stand mixer until smooth. Add eggs and mix again. Add zest, sour cream, mashed banana, juice until well combined. Add dry ingredients in three parts. Once mixed in, fold in loquats! Pour mixture into WELL buttered bundt pan. Bake for 50-60 minutes, checking the cake with a toothpick to make sure it comes out clean.
Let cool to room temperature before removing from pan. Once cake is cooled, decorate with cream cheese frosting using a small round piping tip.