Having a few extra very riped bananas, I decided to make this cake. I'm sure, most of Russian-speaking readers don't know anything about famous Dorie Greenspan and her last book. It became a good reason to introduce a wonderful baker and writer.

Classic Banana Bundt Cake (Jews might call this cake "banana lekah")

3 c. all-purpose flour, 2 tsp. baking soda, 1/2 tsp. salt, 2 sticks (8 oz.) unsalted butter, at room temperature, 2 c. sugar, 2 tsp. pure vanilla extract, 2 large eggs, preferably at room temperature, about 4 very ripe bananas, mashed (you should have 1 1/2-1 3/4 cups), 1 c. sour cream or plain yogurt

Center a rack in the oven and preheat the oven to 350o F. Generously butter a 9- to 10-inch (12-cup) Bundt pan. (If you've got a silicone Bundt pan, there is no need to butter it.) Don't place the pan on a baking sheet - you want the oven's heat to circulate through the Bundt's inner tube.

Whisk the flour, baking soda, salt and cinnamon, if using, together.Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs, one at a time, beating for about 1 minute after each egg goes in.

Reduce the mixer speed to low and mix in the bananas. Finally, mix in half of the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to de-bubble the batter and smooth the top.

Bake for 65-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.If you've got the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving - it's better the next day.

Lemony White Icing (optional):Sift 3/4 cup confectioners' sugar into a bowl and squeeze enough fresh lemon juice (start with 2 tsp. and add more by drops) to make an icing thin enough to drizzle down the Bundt's curves.