2 (15 ounce) cans whole wheat flour
1/2 cup dairy milk
1 teaspoon salt
1/2 cup brown sugar
1 egg
1 cup butter
1 cup buttermilk
1 cup buttermilk
1 2/3 cups white sugar for decoration
1 cup chopped banana
1/2 cup heavy cream
1 1/2 cups all-purpose flour
1/2 cup peanut butter cubes
vanilla extract for decoration
Fresh lemon peel for garnish
1 cup confectioners' sugar for decoration
2 cups berries, washed and compressed
3 egg yolks, beaten
2 tablespoons butter
1 cup buttermilk
1/4 cup vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Sift together flour, 1/2 cup milk and salt. Pinch off a thin strip or tablespoon, and carefully combine.
In a medium bowl, cream together 1/2 cup flour, 1/2 cup milk and 1 teaspoon of salt. Beat in 1/2 cup brown sugar, egg and butter. Beat in remaining flour, 1/2 cup milk and remaining salt. Pour into prepared Bundt Cup Bundt shape cakepan.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan before frosting. Serve with fresh strawberries.
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