Southwestern Cake
A moist, flavorful cake combining bananas, walnuts, and dates, topped with rich Penuche icing. Perfect for dessert lovers seeking a sweet, nutty treat with southwestern flair.
Ingredients
- 1 3/4 cups flour ⓘ
- 1 teaspoon soda
- 1/2 teaspoon salt ⓘ
- 1/2 cup butter ⓘ
- 1 cup firmly packed brown sugar ⓘ
- 1/2 cup granulated sugar ⓘ
- 2 large eggs ⓘ
- 1 teaspoon vanilla ⓘ
- 1/2 cup buttermilk ⓘ
- 2 tablespoons Griffins waffle syrup ⓘ
- 1 cup mashed bananas ⓘ
- 1/2 cup ground English walnuts ⓘ
- 1/2 cup chopped dates ⓘ
Instructions
- Sift all dry ingredients: flour, soda, and salt.
- Cream together butter, eggs, vanilla, and Griffins waffle syrup.
- Mix buttermilk with mashed bananas.
- Add dry ingredients to the creamed mixture alternately with the buttermilk and bananas.
- Fold in ground English walnuts and chopped dates.
- Divide batter evenly into two greased and floured nine-inch cake pans.
- Bake at 350°F until a toothpick inserted in the center comes out clean, approximately 40 minutes.
- Allow cakes to cool before topping with Penuche icing.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. For added flavor, consider using pecans instead of walnuts. To enhance the sweetness, use more dates or even add a hint of cinnamon, which would complement the cake beautifully.
Serving Suggestions
Serve Southwestern Cake with a drizzle of Penuche icing on top for added sweetness. It pairs beautifully with a scoop of vanilla ice cream or a side of whipped cream for a decadent dessert. For a delightful breakfast option, enjoy a slice with freshly brewed coffee or a glass of milk, reminiscent of Buttermilk Cinnamon Rolls.
Storage & Reheating
Store leftover Southwestern Cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and microwave each piece for about 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Southwestern Cake contains roughly 463 calories, with 5g protein, 54g carbohydrates, and 23g fat. It is a good source of protein (10% of the Daily Value). Note that it is relatively high in sodium, at 766mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option. Just keep in mind that it may alter the texture slightly, making it denser. To maintain moisture, you might want to increase the buttermilk a bit.
What can I use instead of Griffins waffle syrup?
If Griffins waffle syrup isn't available, you can substitute it with maple syrup or honey. Keep in mind that these alternatives may slightly change the flavor profile but will still contribute sweetness and moisture to the cake.
How can I make this cake gluten-free?
To make a gluten-free version of Southwestern Cake, substitute all-purpose flour with a gluten-free flour blend that includes xanthan gum. Ensure that all other ingredients, especially the baking soda and any added flavorings, are gluten-free as well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).