- 1/2 cup Lucerne Sweet Cream Butter
- 1/2 cup firmly packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup sliced almonds
- 3/4 cup granulated sugar
- 3 O Organic Large Eggs
- 2 teaspoons grated orange peel
- 1 1/4 cups mashed ripe bananas
- 2 1/2 cups O Organics all-purpose flour
- 1/2 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup Lucerne Buttermilk
- Melt 1/4 cup of the butter. Pour 2 tablespoons of the melted butter into an 8-cup fluted-tube cake pan; brush the butter over pan sides and bottom. In a small bowl, mix together the brown sugar, cinnamon, nutmeg, and almonds. Sprinkle bottom of pan with half the brown sugar mixture; combine the remaining mixture with the remaining melted butter and set aside.
- In a large bowl, beat remaining 1/4 cup butter with granulated sugar until blended. Beat in eggs, 1 at a time, until blended. Beat in orange peel and bananas.
- Mix all-purpose and whole-wheat flours, baking powder, soda, and salt. Add to banana mixture along with the buttermilk; stir until well blended.
- Pour half the batter into prepared pan. Spoon remaining brown sugar mixture evenly over top; cover with remaining batter.
- Bake in a 350 degrees F oven until a long wooden skewer inserted into the thickest part of the cake comes out clean, about 50 minutes. Cool the cake on a rack about 5 minutes, then invert cake onto a serving plate. Serve the cake warm or cool.