Makes 8 servings.
- 8 tablespoons (1 stick) butter, plus more for pans at room temperature
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 very ripe plantains (about 3/4 pound)
- 1 cup chopped peeled almonds
Preheat the oven to 350 degrees. Grease two round 9 inch cake pans with butter.
Stir the flour, baking powder, nutmeg, ginger and salt together in a medium bowl. Set aside.
In a stand mixer using the paddle attachment (or in a large bowl using a handheld mixer), beat the sugar and 8 tablespoons butter together until light and fluffy. Add the eggs one at a time, mixing completely after each addition. Sir in the sour cream and vanilla.
Peel the plantains and mash them thoroughly with a fork or a potato masher. Beat into the batter and then fold in the dry ingredients and the almonds. Divide the batter between the prepared pans.
Bake until a knife or a cake tester inserted into the center of the cake come out clean, 50-60 minutes. Cool to room temperature.
Invert the cakes onto serving plates. Serve dusted with powdered sugar or drizzle the cakes with chocolate syrup