Stop What You're Doing!

Make this cake!  Whatever you are doing, seriously, stop doing it.  Fire up your oven!


I had a tasting this morning with a bride-to-be and five members of her family and/or bridal party. Let's just say, we didn't do a lot of cake-design work, and there were some decor disputes among the crowd, but the group did manage to agree on flavors. To do so, they had to eat a LOT of cake -- a smorgasbord of sponges, poundcakes, fillings and frostings. One of the options on the plate today was the world's most amazing banana cake. It's a classic, but it can be revved up by the addition of a praline filling, or even -- if you dare -- some milk-chocolate buttercream. Anyway, I'm old school, so I served it with cream cheese frosting.  Can't beat it.


My mother-in-law is beaming from ear to ear, because there's a hunk of this cake in her fridge right now.  Apparently, it's my father-in-law's favorite, too.  This is it:





Okay, stop drooling, people!  Go procure the ingredients.  Make. This. Cake.


Melt-in-Your-Mouth Banana Cake
(Makes a 9-inch 3-layer cake, to serve 20 generously)

Ingredients

2 teaspoons baking soda
3 ¼ cup + 1 ½ tablespoons all-purpose flour
1 cup unsalted butter
2 ½ cups granulated sugar
4 large eggs
1 cup sour cream
1 tablespoon pure vanilla extract
6 medium bananas (very ripe!)


Instructions
Preheat the oven to 350°F. Brush the bottoms and sides of three 9-inch cake pans with melted butter and line the bottom with parchment paper.
In a large bowl, sift together the baking soda and flour. Set aside. Peel the bananas and mash them in a bowl. Set aside. In a bowl of a standing mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until smooth. Set the mixer to low speed and add eggs, one at a time, scraping thoroughly between additions. Add the sour cream and vanilla and beat until thoroughly combined. Add the flour mixture in two batches, scraping down the sides of the bowl between additions. Add the bananas and beat until just combined. This is important - don't overmix!
Divide the batter evenly between the cake pans. Bake 1 hour (mine needed 50 minutes) or until a toothpick comes out clean. Allow the cakes to cool for 20 minutes. Once the cake is cool, release it from its pan by running a metal spatula or knife between the sides of the pan. Flip the cake over onto another pan or cake board and peel away the layer of parchment.


See?  See what I mean?  Best cake ever!


P.S. There are some awesome September cakes in the pipeline. I'll post photos in the coming weeks. Thanks to the blog readers for their patience as Honey Crumb Cake Studio settles into a new life and new cakes in Washington!