best.cake.ever.

banana bourbon layer cake

so hands down, this is the yummiest cake i have made to date

it is a belated birthday cake, as james picked it out

(but did not know i had already ordered one for his surprise trip to cornwall)

so we are just now having it!

the recipe is from the martha stewart website, and i will post if for you here:

ingredients

• 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pans
• 2 1/4 cups all-purpose flour, plus more for pans
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 3 large eggs, separated
• 2 to 3 ripe bananas, enough to make 1 cup mashed
• 1/2 cup buttermilk
• 1 teaspoon pure vanilla extract
• 1 cup heavy cream
• 2 tablespoons confectioners' sugar
• 3/4 cup sour cream
• 3 bananas, not too ripe
• 2 tablespoons unsalted butter
• 2 tablespoons dark-brown sugar
• 3/4 cup bourbon
• 
  
• directions
• Heat oven to 350 degrees. Grease and flour two 8-inch round cake pans. In a bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
• Cream together butter and sugar. Add egg yolks one at a time. In another bowl, mash bananas, and combine with buttermilk and vanilla. Add alternately to butter mixture with flour mixture, beginning and ending with flour.
• Beat egg whites until stiff; fold into batter.
• Divide batter between prepared pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in pans for 5 minutes, then turn out onto a rack to cool completely.
• When cake layers are cool, whip cream with icing sugar until stiff. Fold in sour cream. Place a cake layer on a plate, and spread with filling to within 1 inch of edge. Place other layer on top, and press down lightly. Chill for 1 hour.
• Slice bananas 1/2 inch thick. Melt butter in a large saute pan over medium heat. When it sizzles, add slices in a single layer. Sprinkle with sugar. When golden brown, turn slices; cook until brown on other side.
• Carefully pour in bourbon (using a measuring cup, never the bottle) and ignite with a match. Cook until flames die down, shaking the pan to toss bananas in syrup. Remove from heat.
• Arrange banana slices on top of cake. Pour remaining syrup over cake, letting it drip down sides. Serve immediately.

ps- try not to catch anything on fire xx