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Banana and Fruit Breakfast Cake
This cake can be made a day ahead of time; just serve at room temperature. You can also freeze this cake for up to 3 months.
Preheat oven to 350 degrees. In a large mixing bowl, beat together the bananas, butter, vanilla, and sugar until well blended. Then add the flour, baking powder, and eggs; beat until smooth. Pour batter into a 9- or 10-inch springform pan. Smooth out batter, then top with fruit. (For apples or peaches, use thin slices.) Sprinkle fruit with cinnamon.
Bake for 50 to 60 minutes. Use cake tester to be sure cake is done. Cool. Remove cake from pan.
Serves: 4 to 6
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