how are you today, friends? i've just returned from a lovely long weekend on cape cod, and i must say--swimming and sunning are nice (sun rash and tan lines notwithstanding), but i'm glad to be back in brooklyn. yeah, the apartment is steamy-hot, and the stove is too small, and the motorcyclists from nelson's hawg house down the street keep zooming noisily by our window...but it's home.
this banana cake is something like coming home. it's not fancy or particularly beautiful, and maybe it's a little too brown around the edges, but it's cozy and perfect in its own way. and couldn't we all use a little of that now?
classic banana bundt cake
baking: from my home to yours (dorie greenspan)
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (8 oz.) unsalted butter, at room temperature
2 cups sugar
2 teaspoons vanilla
2 large eggs
about 4 very ripe bananas, mashed
1 cup sour cream or plain yogurt
Preheat the oven to 350 degrees F. Generously butter a 9- to 10-inch (12-cup) Bundt pan.
Whisk the flour, baking soda and salt together.
Beat the butter until creamy. Add the sugar and beat 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. Mix in the bananas. Finally, mix in half 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.
Bake for 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.
Makes 14 thick, comforting slices. (yes, it's a big cake, but it'll stay moist and flavorful for up to 5 days. and if it gets a little dry, you can toast it!)