Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/3 cup vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 cup water
Special equipment needed:
- 9x13 inch baking pan
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan and set aside.
2. In a mixing bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves.
3. Add the vegetable oil, white vinegar, vanilla extract, mashed bananas, and water to the dry ingredients. Mix until well combined.
4. Pour the batter into the prepared baking pan and smooth the top with a spatula.
5. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
12 servings
Nutritional information:
Calories: 190
Fat: 6g
Carbohydrates: 33g
Protein: 2g
Sodium: 200mg
Sugar: 20g
Fiber: 1g
Substitutions for ingredients:
- You can use any type of oil instead of vegetable oil.
- Apple cider vinegar can be used instead of white vinegar.
- Brown sugar can be used instead of granulated sugar.
- If you don't have all the spices listed, you can use pumpkin pie spice instead.
Variations:
- Add 1/2 cup chopped nuts or raisins to the batter.
- Top the cake with cream cheese frosting or a dusting of powdered sugar.
- Use different types of fruit, such as apples or pears, instead of bananas.
Tips and tricks:
- Make sure to mash the bananas well so they are evenly distributed in the batter.
- Don't overmix the batter or the cake may become tough.
- If the cake is browning too quickly, cover it with foil for the last 10-15 minutes of baking.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave individual slices for 10-15 seconds or until warm.
Presentation ideas:
Serve the cake on a platter or cake stand. Dust with powdered sugar or top with frosting and garnish with sliced bananas or nuts.
Garnishes:
Sliced bananas, chopped nuts, whipped cream, or powdered sugar.
Pairings:
Coffee, tea, or milk.
Suggested side dishes:
Fresh fruit, yogurt, or ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding a little more mashed banana or a tablespoon of applesauce to the batter.
- If the cake is too moist, bake it for a few more minutes or until a toothpick inserted into the center comes out clean.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Store the cake properly to prevent spoilage.
Food history:
Depression cake is a type of cake that was popular during the Great Depression when ingredients were scarce and expensive. This cake was made with simple ingredients that were readily available and affordable.
Flavor profiles:
This cake has a warm and comforting flavor with hints of cinnamon, nutmeg, and cloves. The mashed bananas add sweetness and moisture to the cake.
Serving suggestions:
Serve this cake as a dessert or a sweet snack. It's perfect for a potluck or family gathering.
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Taste: Sweet, Spicy, Moist, Banana, Banana-Flavored