Banana Bundt-astic Cake

I have never tasted a bundt cake myself nor have I ever attempted to bake one despite the fact that I've had a bundt cake pan sitting in my pantry for ages. Only recently after having seen a surge of bundt cakes on my Instagram news feed did I finally cave in to the bundt cake fever. The texture of this bundt cake is not as such fluffy but rather dense like a pound cake which in essence is what bundt cakes are meant to be. This bundt cake paired with the goodness of cream cheese icing is a match made in heaven. Due to it's dense structure it provides a great foundation for the icing to hold up and as such the cake stays moist for long when stored properly in an airtight container. Happy baking x

Ingredients

Bundt Cake
2 cups plain flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 cup unsalted butter, softened
1 1/4 cups white sugar
2 large eggs
1 tsp vanilla essence
1 1/4 cups mashed overripe bananas (about 3 medium)
1 cup sour cream
1/2 cup chopped walnuts

Icing
85g cream cheese, softened
1 1/2 cups powdered sugar
1/2 tsp vanilla extract
1/4 - 1/2 tsp ground cinnamon, to taste
2 - 4 tsp milk

Method

For the bundt cake:

1. Preheat oven to 160 degrees. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment whip butter until slightly pale and fluffy. Add sugar and mix until pale and fluffy. Mix in eggs one at a time, adding in vanilla with second egg. Blend in mashed banana. Mix in half of the flour mixture, then mix in sour cream. 
3. Stir in remaining 1/2 of the flour mixture just until combined. Scrape down sides and bottom of bowl to ensure batter is properly combined.
4. Spray a 10 to 12-cup bundt pan with non-stick spray then dust with flour, shaking out excess. Pour batter into bundt pan, spread into an even layer. 
5. Bake in preheated oven until toothpick inserted near center comes out clean, about 40 - 55 minutes (12 cup pan will be more near lesser time). Cool in pan 5 minutes then invert onto a wire rack to cool completely. 

For the icing:

1. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese, powdered sugar, vanilla and cinnamon. 
2. Add in enough milk, 1 tsp at a time, to reach desired consistency.
3. Once bundt cake has cooled, spread icing over top and sprinkle with chopped walnuts. Store in an airtight container.

(recipe adapted from here)