Baby Banana Bundt Cake with Sour Cream Glaze! A super moist, delicious banana cake, topped with a gorgeous soft sour cream glaze. All baked in a cute sixteen centimetre small bundt tin.
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| Baby Banana Bundt Cake with Sour Cream Glaze |
Small batch baking is continuing apace in my household! I got into the habit during lockdowns one and two (Electric Avenue), and even though restrictions are lifting in Melbourne and Victoria and we're allowed to socialise more, baking in small quantities just makes sense for my little family. I'm going with it!
The impetus for me to bake this particular cake was a pair of rapidly blackening bananas in the fruit bowl, as well as a half-eaten tub of sour cream in the fridge. The sour cream had been used for nachos, and we were meant to eat the bananas but didn't get around to it. Whoops!
The cake is made from the same batter as my Big Banana Bundt and The Jimbo Cake, which is adapted from Beatrix founder Nat Paull's wonderful Elvis Cupcakes. (Which itself is adapted, I'm told, from the banana cake in Rose Levy Burnbaum's Baking Bible). In previous incarnations, I've always eaten the cake topped or filled with extra things - choc chips, a cream cheese filling, a peanut butter and cream cheese frosting (!) - but the cake itself is really lovely. A moist and fragrant banana cake with sour cream adding a wonderful richness and flavourful browning in the crust.
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| Banana Bundt Cake |
It's quite simple to make - blend together the bananas, eggs and sour cream, then successively fold in the remaining ingredients. I simplified it even further this time by just mashing the bananas with a fork and whisking the eggs and sour cream in. For this small quantity it doesn't seem worth it to drag out the processor or the stick blender!
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| Banana Bundt Cake with Sour Cream Glaze |
Now, I know I said that the cake is lovely on its own (and it is), but I would highly recommend adding the sour cream glaze. If you've already opened the carton of sour cream for the batter, you may as well use it for the glaze too. This is another awesome technique/idea/recipe that I learned from the amazing Nat Paull. It's incredibly simple but so delicious - just whisk together a little sour cream and some icing sugar and pour over your completed cake. I've made it a bunch of times and in different variations, and I think it's really seeped in to my subconscious now; it's not an icing I need to be prompted to make or for which I need to consult the recipe. (You'll remember I used a version of it for my petite passionfruit loaf cake). It makes a softly set and tangy glaze, which is so great on a sweet cake! It gives a bit of a cream cheese frosting vibe, which is so wonderful with banana cake, but it requires far less effort.
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| Banana Bundt Cake with Sour Cream Glaze |
I used a 16cm diameter bundt tin from Dr Oetker that I bought in Germany, which has a capacity of one litre. (I know this because I just got up from typing up this blogpost to retrieve the clean tin from the cupboard, filled it with water and measured it so I could tell you accurately). If you don't have a bundt tin of the same size - firstly, I suggest you buy one because they're so cute - or use a different shaped tin with a similar capacity. (Don't forget to check out my tips for preparing a bundt tin).
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| Banana Bundt Cake with Sour Cream Glaze |
That's it - a very simple and delicious little cake, perfect for snacking or morning or afternoon tea with a hot cuppa. Enjoy!
Baby Banana Bundt with Sour Cream GlazeA recipe by Sarah Cooks, cake recipe adapted from here, glaze recipe adapted from Beatrix BakesIngredientsFor the cake110 grams overripe bananas70 grams sour cream1 egg1 teaspoon vanilla extract95 grams caster sugar55 grams unsalted butter, melted and cooled, plus extra for preparing the tin110 grams plain flour, plus extra for preparing the tin1/2 teaspoon baking powder1/2 teaspoon bicarbonate of sodaPinch of saltFor the glaze100 grams icing sugar35 grams sour creamMethodTo make the cake, preheat the oven to 155C.Prepare the bundt pan. Brush the inside of a 16cm bundt tin all over with melted butter to form a thin and even layer. (Alternatively, you can use cooking spray). Sift in some plain flour, rotating the tin to cover the insides with a thin and even layer of flour. (You want to try and avoid any gaps). Tap the tin over the sink to dislodge any excess flour.Mash the bananas in a mixing bowl and whisk in the sour cream and egg.Add the vanilla extract, caster sugar and melted butter and whisk to combine.Sieve in the flour, baking powder, bicarb and salt and whisk to combine.Pour the batter into the prepared tin. Bake for 30 minutes, or until cooked when tested with a skewer.Allow to cool in the tin on a rack for 15-20 minutes. Gently pull the cake from the edges of the pan with your fingers. Place a cake rack on top, then (wearing oven mitts), flip the cake and rack over. Tap the tin firmly to help dislodge the cake, then gently lift the cake pan away. Allow to cool completely before glazing.To make the glaze, sieve the icing sugar, then whisk it together with the sour cream to form a soft drippable consistency. (You may need to add a little extra sour cream or icing sugar to get the right consistency). Place a tray under the cake rack to catch any drips, and pour the glaze over the cake. Leave it for about 15 minutes to set before serving. (Note, the surface of glaze will go slightly crackly but won't set firm).Makes one 16cm bundt cake
Have you made this recipe? Leave a comment below! Tag me on Instagram @sarahcooksblog and hashtag #sarahcooksblog
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1 comments
I like small batch baking too because there are just the two of us but I can't seem to stop making full sized cakes. I just bring them to friend's places (obviously not doable in quarantine!).
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