Banana Hazelnut Breakfast Cake

• 1
  

  cup entire wheat pastry flour
  

• 1
  

  cup sorghum flour
  

• ¹⁄₃
  

  cup sugar
  

• 2
  

  tablespoons sugar
  

• 1
  

  teaspoon baking powder
  

• ¹⁄₂
  

  teaspoon baking soda
  

• ¹⁄₂
  

  teaspoon salt
  

• ³⁄₄
  

  cup soy yogurt
  

• ³⁄₄
  

  cup soymilk
  

• ¹⁄₂
  

  teaspoon vanilla extract
  

• ¹⁄₄
  

  cup hazelnuts
  

• 1
  

  banana
  

• 
  

  nonstick cooking spray
  

instructions

• Preheat oven to 350 levels Fahrenheit. Space the hazelnuts in a baking dish and space within the oven for 10 minutes even as you put together the cake batter. Spray a 9″ tart pan with a removable backside with non-stick cooking spray, and residing aside.
• In a large bowl, sift together each and each of the flours, 1/3 cup sugar, baking powder, baking soda, and salt. Space aside. In a shrimp bowl, saunter together the soy yogurt, soymilk, and vanilla.
• Sever the banana in half of crosswise. Sever one half of as thinly as doubtless, decrease than 1/8″, and residing aside. Sever the other half of into 1/4″ thick round slices. Snatch away the hazelnuts from the oven and enable to chill a diminutive. When they are cool ample to take care of, rub the papery skins off if desired, and chop finely.
• Pour the liquid combination into the bowl containing the flour combination, and gallop with a spatula till correct mixed, scraping the backside and aspects of the bowl to totally incorporate the flour. The batter is not over-mixed. Gently fold within the thicker banana slices and hazelnuts.
• Pour the batter into the tart pan and soft the pinnacle. Space the reserved banana slices in concentric rings on high of the cake. Sprinkle the last 2 tbsp of sugar over the pinnacle.
• Bake for 25 to 30 minutes, till the pinnacle of the cake is golden and a toothpick inserted within the middle of the cake comes out orderly. Let cool within the pan for quarter-hour, then retract the cake from the ring. Decrease into wedges and assist warm or at room temperature.