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DESSERTS- CAKES & FROSTINGS:
Classic Banana Bundt Cake
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Classic
Banana Bundt Cake |
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An American
standard...
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3
cups |
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all-purpose flour |
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2
tsp |
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baking soda |
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½
tsp |
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salt |
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2
sticks |
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(8
ounces) unsalted butter, at room
temperature |
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2
cups |
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granulated sugar |
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2
tsp |
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pure
vanilla extract |
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2
large |
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eggs, preferably at room temperature |
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1½
to 1¾ cups |
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mashed very ripe bananas (about 4
medium) |
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1
cup |
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sour
cream or plain yogurt |
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1 |
Center a
rack in the oven and preheat oven to 350°F.
Generously butter a 9 to 10-inch (12 cup) bundt
pan. |
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2 |
Whisk flour,
baking soda and salt together in medium bowl. |
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3 |
In a large
bowl, beat butter until creamy. Add sugar and
beat at medium speed until pale and fluffy. Beat
in the vanilla, then add the eggs one at a time,
beating for about 1 minute after each egg goes
in. Reduce speed to low and mix in bananas.
Finally, mix in half of the dry ingredients
(don't be disturbed when the batter curdles),
all the sour cream and then the rest of the
flour mixture. Scrape the batter into the pan,
rap the pan on the counter to de-bubble the
batter and smooth the top. |
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4 |
Bake 65 to
75 minutes, or until a thin knife inserted deep
into the center of the cake comes out clean.
Check the cake after about 30 minutes- if it is
browning too quickly, cover it loosely with a
foil tent. Transfer the cake to a rack and cool
for 10 minutes before unmolding onto the rack to
cool to room temperature. |
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5 |
If you've
got time, wrap the cooled cake in plastic and
allow it to sit on the counter overnight before
serving- it's better the next day. |
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Servings: 14 |
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Cooking Tips |
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*Don't place the pan
on a baking sheet- you want the oven's heat to circulate
through the bundt's inner tube. |
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**Wrapped airtight,
the cake will keep at room temperature for up to 5 days
or in the freezer for up to 2 months. |
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***If you wish to
add an icing, sift 3/4 cup confectioner's sugar into a
bowl and squeeze in enough fresh lemon juice (start with
2 tsp. and add more by drops) to make an icing thin
enough to drizzle down the bundt's curves. |
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Recipe Source |
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Baking From My Home to Yours |
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Recipe
RATE this Recipe
Ratings:
***Hey
This One's a Keeper!- would
make it again. "Hubby
loved it!! Moist and tasty. I used nonfat plain yogurt and
it worked well."
-San Diego, CA
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