You know there is something seriously awry when you won't bake cakes for your husband, but your dog's birthday sends you into a whirlwind of baking activity.
Yesterday was my Stella-Bella's birthday (that's her up there - she's a French Bulldog, and no, she was not hit in the face with a frying pan or run headfirst into a wall!)
Anyway, I found a base recipe I liked, then doctored it dramatically with stuff my guys really love. Frosted it with a banana-cream cheese frosting (tinted pink, of course!), and I had a near-riot on my hands.
Amazingly, this recipe tasted really good - kind of like a very dense, lightly sweet banana-honey-peanut butter scone. I will, in fact, be making this again for the humans in smaller scone-size cakes.
Stella's 5th Birthday Cake
- 1 c. white or whole wheat flour
- 1 tsp baking soda
- 1/4 c. canola or vegetable oil
- 1.5 bananas, well-smashed (nuking for 10 seconds helps)
- 1 tsp vanilla
- 1-2 tbsp honey
- 1 egg
- 1/3 c. all-natural, sugar-free peanut butter
- Sift together the dry ingredients.
- Combine in a separate bowl the oil, banana, vanilla, honey & egg. Add mixture to the flour & mix well.
- "Melt" the peanut butter in the microwave for a few seconds & add to dough. Mix well - the batter will be very thick and lumpy, almost dough-like.
- Pour/press the batter into a well-greased cake pan (I used an 8x8, but you could also use a round pan). Or, drop onto a greased cookie sheet to make "scones".
- Bake at 350 for 23-27 minutes or until a toothpick inserted in the center comes out clean.
- Invert the cake (or move the scones) onto a plate & allow to cool.
- For the hounds, frost with cottage or cream cheese sweetened with a bit of honey and/or banana until smooth. For the humans, use your favorite frosting to drizzle on the scones, or eat simply with butter & jam.
