When I moved north to live in Flagstaff, and made trips through the Navajo and Hopi reservations, pink cake was there, too.
So, I was happy to find that restaurants in San Antonio also knew about pink cake. (Sometimes it’s really white or yellow cake with pink frosting, but if you’re lucky it’s pink inside and out.)
Two summers ago, while clearing out my mother-in-law’s house after her death, I came across two antique, but not-too-battered, heart-shaped cake pans. What was my first thought? “Pink cake,” of course. Though, mine would have a whipped cream filling and be pink cake and pink frosting. Since raspberries are my favorite kind of “pink” food, it would have raspberries in it, too.
Looking online for just the right recipe Valentine’s Day recipe, I found this cake and a creamy lemon frosting, to which I added a little red food coloring. Have pink cake — for a party, for your sweetheart or to share with friends.
Banana-Raspberry Cake with Lemon Frosting
1 tablespoon flour
1 1/3 cups sugar
1/4 cup butter, at room temperature
3 large eggs
1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup low-fat buttermilk
1 cup mashed ripe banana (about 2 bananas)
1 teaspoon vanilla
3/4 cup (6 ounces) 1/3-less-fat cream cheese, chilled
2 tablespoons butter, at room temperature
2 teaspoons grated lemon zest
1/2 teaspoon vanilla
Dash of salt
2 1/2 cups powdered sugar, sifted
1-2 drops red food coloring
1 1/2 cups fresh raspberries (optional)
Preheat oven to 350 degrees.
To prepare the cake, coat 2 (8-inch) round or heart-shaped cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust each pan with 1 1/2 teaspoons flour.
Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.
Lightly spoon 1 3/4 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well with a whisk.
Combine buttermilk, banana, and 1 teaspoon vanilla. Add the flour mixture and buttermilk mixture alternately to the sugar mixture, beginning and ending with flour mixture (mix after each addition just until blended). Pour batter into prepared pans.
Bake cake at 350 degrees for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper. Cool layers completely on wire rack.
To prepare frosting: Combine cream cheese, 2 tablespoons butter, zest, 1/2 teaspoon vanilla, and dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar and 1-2 drops food coloring. Beat at low speed just until blended (do not overbeat).
Place 1 cake layer on a plate, and spread with 1/3 cup frosting. Arrange raspberries in a single layer over frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with more fresh raspberries, if desired.
Makes 14 servings.