Banana Bourbon Layer Cake

I've been a little fixated since the last layer cake I made and when I saw this I knew I wanted to taste it. I was not disappointed. This recipe is moderately easy. The things that may trip some people up are whipping egg whites and cream and flambe. Ya you heard me. FLAMBE! It's awesome and you should try it. This is another Martha Stewart recipe so I've included her printable recipe.

You'll need:

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

Preheat 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. I used the buttermilk we got from making butter earlier in the day.

Next, you'll beat the egg whites until stiff. You'll know they're stiff when a spatula dipped into the egg whites leaves a peak that stands on it's own. Fold the stiff egg whites into the batter being careful not to knock the air out.

Divide the batter between the prepared pans. Bake until a toothpick inserted into the center comes out clean, about 30 to 35 minutes.  This is the step that drives my mom crazy when we bake together. I almost always bake by smell and how springy the top the cake is. That's not something she can do and it frustrates her like crazy. Sorry Mom! Cool the cakes in the pan and a cooling rack for 5 mins, then turn out onto the rack and cool completely.

When the cake layers are cool, whip the cream with confectioners sugar until stiff. Fold in sour cream. Place one cake layer on a plate and spread with filling leaving a 1" boarder. Place the other layer on top and press down gently. Cool for 1 hour. I was not at all convinced that the cream would hold the top layer without all squishing out, but it does. That's why it's important that your cake layers are completely cooled or it will melt the cream.

When you're ready to serve, prepare the banana topping by slicing the bananas 1/2" thick. Melt butter in a large saute pan over medium heat. When it sizzles, add the bananas in a single layer.  Sprinkle with sugar. When golden brown, turn slices. Cook until other side is browned as well.

Carefully pour in bourbon using a measuring cup, never the bottle. You don't want to accidently ignite the whole thing. Ignite with a match! Cook until the flames die down, shaking the pan to toss bananas in syrup. Remove from heat.

As you can see from the video it's pretty flamey. If you follow the directions, I don't think you're in any real danger. It makes a tall flame that ignites quickly, so just watch yourself. I would maybe have people come in the kitchen to watch, because it's really fun.

Arrange banana slices on top of the cake.  Pour remaining syrup over the cake, letting it run down the sides. Serve immediately.

Not only is this cake lovely, it's also really delicious.  The tang of the sour cream in the whipped cream is really delicious and goes great with the bananas.  The cake layers are similar to banana bread and would be delicious if you traditionally frosted it with buttercream. I vote for chocolate buttercream.