Healthier Smash Cake Recipe (Hannah's Purple Polka Dot 1st Birthday Party

• Vegetarian

• Produce

  • 1 Banana (about 3 ounces, medium ripe
  • 1 cup Blueberries, frozen

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 1/3 cup Applesauce, unsweetened

• Condiments

  • 1/4 cup Maple syrup, pure

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 Butter and whole wheat flour
  • 1/2 tsp Cinnamon
  • 1/8 tsp Salt
  • 1 tsp Vanilla extract
  • 1 cup Whole wheat flour, white

• Dairy

  • 2 cup Double creme
  • 1/4 cup Milk

• Liquids

  • 1/4 cup Water

Found on kristineskitchenblog.com

Description

Ingredients

• butter and whole wheat flour for the pans
• 1 cup white whole wheat flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ⅛ teaspoon salt
• 1 medium ripe banana (about 3 ounces)
• ⅓ cup unsweetened applesauce
• ¼ cup milk (whole preferred)
• ¼ cup pure maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1 cup frozen blueberries
• ¼ cup water
• 1 cup heavy whipping cream

Directions

• Preheat oven to 350 degrees F. Butter the cake pans and lightly dust with whole wheat flour, tapping out the excess. (I used two 4½-inch pans. You can also use one 6-inch pan or make cupcakes.)
• In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt. Set aside.
• Place banana, applesauce, milk, and maple syrup in a blender and blend until smooth. Pour into a medium bowl or large liquid measuring cup. Whisk in the egg and vanilla.
• Pour the wet ingredients into the bowl with the dry and mix with a rubber spatula or spoon until just combined. Be careful not to overmix; its ok if there are a few bits of flour still visible in the batter.
• Pour batter into the prepared cake pans. Pans should be just over half full with the batter. Bake for about 20-23 minutes, until a toothpick inserted into the center of the cake comes out clean. (Cupcakes will bake for about 14-16 minutes.)
• Let cakes cool in the pans for 10 minutes. Then, gently run a knife around the edges and carefully transfer to wire racks to cool completely before frosting.
• Using an electric mixer, beat the heavy whipping cream until it is the consistency of whipped cream. Frost cake as desired.
• To frost a double layer cake, first add a spoonful of frosting to the top of the bottom layer. Place the second cake layer on top. Using an offset spatula, spread frosting over the top of the cake and then down the sides.
• Place frozen blueberries and water in a small saucepan. Heat over medium-low heat, stirring often, until blueberries soften and burst, about 8 minutes. Set aside to cool slightly.
• Transfer blueberry mixture to a blender and blend until smooth, scraping down the sides of the blender as needed. Place in a bowl to cool completely.
• Using an electric mixer, beat the heavy whipping cream until it is the consistency of whipped cream. Gently fold in the blueberry mixture. Frost cake as desired.
• To frost a double layer cake, first add a spoonful of frosting to the top of the bottom layer. Place the second cake layer on top. Using an offset spatula, spread frosting over the top of the cake and then down the sides.