Instructions

Melt 1/4 cup of the butter.

Pour 2 tablespoons of the melted butter into an 8-cup bundt pan; brush the butter over pan sides and bottom.

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; 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 banana.

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 oven until a long wood 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.This recipe yields 12 servings.Comments: A bag of ripe bananas inspired Jan McHargue to create this coffee cake. You can enjoy the banana cake with its spicy brown sugar-almond topping and filling for brunch, with coffee, or for dessert.