Tuesday, August 4, 2009

TWD: Classic Banana Bundt Cake


This week’s Tuesdays With Dorie treat was Classic Banana Bundt Cake. This was the first time a bundt cake has been selected since I joined TWD and I enjoy making them, so I was happy to see it on the August calendar. I am a little curious when banana baked goods cross over from bread to cake. Since banana bread is the more ubiquitous of the two, I’ve eaten a lot more of it in my lifetime, but there is a certain banana cake that stands out in my mind. When I was a kid we had a Big Bird cake pan; the pan with a little recipe booklet and my mom used to make a banana cake from it, which we referred to it as “Big Bird Cake.” It was excellent cake with fluffy buttery icing (lemon, if I recall correctly). Unfortunately, at some point my mom, who keeps her amount of “stuff” fairly minimal, got rid of both the pan and the recipe. A few years ago we discovered you could acquire a Big Bird cake pan on eBay in just few clicks (we didn’t, I guess we hadn’t had any wine that night), but I’d be even more excited to find the cake recipe. I found another cookbook containing one of my lost childhood favorites at a library book sale earlier this year, so I know it’s possible. In the meantime, I now have a great banana cake recipe in my arsenal.



Which is to say, I loved this cake! I’m glad only made a half-recipe; otherwise I would be convincing myself that this was a breakfast cake and eating it all day. The simple and delicious flavor of bananas is delightful, and the cake had a nice moist texture. I wasn't sure how the lemon glaze would go with the brown sugar cinnamon ice cream I made to accompany the cake, but it actually worked. We really liked the glaze; in fact, my boyfriend has requested extra glaze. I also loved how easy this was to make – seriously, I was astonished how quickly I was in and out of the kitchen. The recipe called for either sour cream or plain yogurt, and I used plain nonfat yogurt (definitely one of the healthier staples that I have added to the grocery list since joining TWD). We frequently buy more bananas than we can consume at our preferred stages of ripeness, so I end up freezing the ones that have more brown sugar spots than yellow skin and once defrosted, they’re terrific for baking – you don’t even need to mash them.



I gave this cake a 9 for Deliciousness and a 2 for Effort, giving it an EDR of 4.5. Many thanks to Mary of The Food Librarian for this selecting this fantastic cake. You can find the recipe on Mary’s site and see what the other bakers thought via the TWD site.

22 comments:

Cristine said...

Your cake looks so good! I love all that icing! YUM!

Leslie said...

This looks delicious, Margot! I am SO glad to know this can be made with nonfat yogurt because TWD has not been good for my waistline! I made it with chocolate glaze (which didn't quite come out the way I planned), but the lemon sounds like the perfect flavor with banana.

Finsmom said...

Your glaze looks gorgeous! Nice job :)

spike. said...

love the way you glazed the cake!

Lauryn said...

I loooove how your cake looks!! And that is the cutest story ever about the big bird cake pan!! Great pics!!

Clivia said...

Doesn't yours look so light and lovely! Love the glaze.

SUGAR B said...

Holy cow that looks good! The color is def more lighter what I have seen! I bet it was moist, fluffy and just plain banana-y AWESOME!

JoAnn Freda said...

I still feel badly about selling the Big Bird cake pan set. Remember that the yellow bird-shaped knife that came with it was called the "fluffer?" I owe you one Margot. This bundt cake looks delicious and somehow my bundt cake pan has survived my ruthless thinning out process so I can actually make this.

Tracey said...

Your cake looks fabulous! I love the glaze - it really takes the cake to the next level. I made a half recipe too and used my mini bundt pan. I was quick to give away 5 of the 6 bundts because I knew I'd have a hard time keeping my hands off of them!

Flourchild said...

Perfect! I love the icing too! This is such a great recipe. I think all of us TWD folks will be making this one again!

TeaLady said...

Great looking cake. It does look moist and delicious.

I did eat it for breakfast, but it does have yogurt and bananas.... works for me.

chocolatechic said...

Beautiful cake.

isabelle said...

That cake look abolutely gorgeous!
I love the icing too!
I’m glad yours was a hit too!

jillbert said...

Your cake looks great! I'll have to try the glaze next time.

My mom has gotten rid of a lot of stuff I wish I had. And I don't think she feels bad about it!

carmencooks said...

gorgeous with the icing!!

Pamela said...

Oh, I was eating this all day. Which is why the minis had to go. Too dangerous! Lovely job.

Marthe said...

Your cake looks absolutely perfect!!!

Kayte said...

It looks just beautiful, and I am with the bf...the extra glaze sends it over the top! I loved the Big Bird Cake story, how fun!

lasinthekitchen said...

Your bundt cake looks fantastic! I love how the icing went horizontal in places - how'd you do that? Your cake looks nice and soft and fluffy, I'm envious!
(Isn't it nice to have a clean garage? =) )

SiHaN said...

I love the point system. deliciousness definitely peaks and with minimal effort too! great work with the photos. Those look yummy!

Fit Chick said...

I'm sure you will use the mini bundt pan; we just can't do justice to a full 12 cup cake, well we could but we would really suffer. Your cake looks yummy, I didn't use the glaze but it looks so good on yours I may the next time I use this recipe.

vibi said...

I'm sorry, I wasn't there to comment this beauty!

I was on vacation for most of the passed two weeks.

But here I am... begging for a slice... what do you mean! None left???