I am making great use of my Cathedral Bundt cake pan that I bought at New York Cake & Baking Distributors. When I was in Boston for the holidays, I made two eggnog pound cakes. Yesterday, my toddler (how she loves to play with the measuring spoons) and I made this banana sour cream coffee cake. I also added some of the Greek yogurt I had in my refrigerator, which resulted in a very moist cake that we’ve been nibbling on all day.
2 teaspoons ground cinnamon
1 3/4 cups sugar
1/2 cup unsalted butter, softened
1 tsp vanilla
1/2 tsp maple flavoring
2 ripe bananas
1 (8-ounce) container sour cream
1/3 cup Greek yogurt (optional)
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
Make the cake
Heat oven to 350°F. Lightly coat a 12-cup Bundt pan with butter and flour.
In a small bowl, combine 1/2 teaspoon cinnamon and 1/4 cup sugar. Set aside.
In a large bowl beat the butter with the remaining sugar on medium-high until light and fluffy. Reduce speed to slow, add the rest of the cinnamon and the remaining ingredients, and beat 3 minutes or just until smooth.
Sprinkle a third of the cinnamon-sugar on the inside of the pan. Drop in half the batter in big spoonfuls. Sprinkle with another third of the cinnamon-sugar mixture and top with the remaining batter. Sprinkle with the remaining cinnamon-sugar.
Bake 40 to 45 minutes or until a toothpick inserted in the center comes out clean. I find it best to cool in pan for at least 15 minutes. Turn the coffee cake out of the pan and cool completely before cutting. I served mine with butter cream icing, but it’s just as good on its own or perhaps with a dollop of whipped cream.