Classic Banana Bundt Cake

Before I provide the recipe, I just want to remind those that are not as familiar with baking that a bundt cake is made in what is known as a "bundt pan"...it is a special ringed tube pan that has ridges in the inside (or "fluted sides") that give the cake a pretty shape when it is done. They are also very large and are able to hold a lot of batter. Therefore, they take a longer time to bake and usually develop a delicious crust on top when they are done. When checking to see if the cake is done, it won't work to insert a normal toothpick since the cake is so big and tall- you will need a long tester. This cake was very moist, dense, and had an irresistable banana flavor! I enjoyed eating it for breakfast as well as having it as a late night indulgence with a glass of milk

Note: The recipe is from Baking: From my home to yours by Dorie Greenspan.

Makes 14 servings- Cut into thick slices- Can be served with coffee, tea, milk, or milkshakes
For storing, wrapped airtight, the cake will keep at room temperature for up to 5 days or in the freezer for up to 2 months.

Ingredients:

• 3 cups all-purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 2 sticks (8 oz) unsalted butter, at room temperature
• 2 cups sugar
• 2 tsp vanilla
• 2 large eggs, preferably at room temperature
• About 4 very ripe bananas, mashed (you should have 1 1/2 - 1 3/4 cups)
• 1 cup sour cream or plain yogurt

1. Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter a 9- to 10- inch (12 cup) Bundt pan.
Note: If you are using a silicone Bundt pan, there's no need to butter it. Also, do not place the pan on a baking sheet- you want the oven's heat to circulate through the Bundt's inner tube.

2. Whisk the flour, baking soda, and salt together.

3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy.

4. Add the sugar and beat at medium speed until pale and fluffy.

5. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in.

6. Reduce the mixer speed to low and mix in the bananas.

7. Finally, mix in half of the dry ingredients (don't be disturbed when the batter curdles), all of the sour cream or yogurt, and then the rest of the flour mixture.

8. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.

9. Bake for 65-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean.
Note: Check the cake after about 30 minutes- if it is browning too quickl, cover it loosely with a foil tent.

10. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.
Note: If you've got the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving- it's better the next day.