½ cup slivered almonds
½ cup butter, softened1 cup sugar
1/4 cup sour cream1 egg1 tsp. vanilla extract
3 ripe medium-sized bananas, pureed to measure
1 ½ cups1 cup blueberries
1 3/4 cup flour
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
Preheat oven to 350 degrees. Sprinkle almonds evenly onto bottom of a greased and floured 10 inch tube pan; set aside.
In a large bowl, beat butter and sugar until creamy. Add sour cream, egg, vanilla and banana puree; beat until well blended. Stir in blueberries.
Mix flour, baking powder, cinnamon and nutmeg; stir into first bowl until just blended. Pour into prepared pan.
Bake 40-45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes.
Invert cake onto a plate.
Makes 12 servings.
Joy and Jim Fisher, Innkeeper / Owners
Firelight Inn Bed and Breakfast