I stumbled upon my Bundt pan cleaning out cupboards the other day. Curious and inspired to make something in it, I learned that bundt pans were invented by H. David Dalquist in 1950, the owner of Minnesota’s Nordic Ware Company. Today, more than 70 million households have a Bundt pan. I made this wonderful, moist, delicious Banana Bundt Cake with Vanilla Cream Cheese frosting. It’s adapted from Dorie Greenspan Baking: From My Home to Yours. I’ve decided we can eat this for breakfast and dessert. Dig yours out and let me know your favorite Bundt pan recipes!
For the Cake:
3 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
2 sticks butter, softened
2 cups sugar
2 1/2 tsp. vanilla extract
2 eggs, room temperature
4 very ripe bananas, mashed
1 cup sour cream
For the Cream Cheese Frosting:
1 stick butter, room temperature
8 oz. cream cheese, room temperature
1 tsp. vanilla
3 cups powdered sugar
Preheat oven to 350 degrees F. Butter a 9- or 10-inch Bundt pan. Whisk together flour, baking soda, and salt; set aside. In the bowl of a standing mixer, beat butter and sugar on medium speed until fluffy, about 3 minutes. Beat in eggs one at a time, for about a minute after each, then mix in vanilla. Reduce mixer speed to low and mix in mashed bananas.
Turn the mixer on low, add half of the flour mixture, the sour cream, and the rest of the flour mixture, just until mixed through.
Bake 65 to 75 minutes, or until inserted cake tester comes out clean. Start to check the cake after 30 minutes, and if it is already a dark-gold color, cover the cake with a piece of tented foil to prevent burning. Cool the cake in its pan on a cooling rack for 10 minutes, then unmold the cake onto the rack to finish cooling.
To make cream cheese frosting, mix butter and cream cheese in a mixer. Add vanilla and powdered sugar and mix until smooth. Let cake cool completely before frosting.
Store tightly wrapped in plastic.