Aug 6, 2013

Banana Upside-Down Cake


·     1 cup firmly packed light brown sugar

·     6 tablespoons (3/4 stick) unsalted butter, room temperature

·     2 large ripe bananas, sliced

·     1 1/2 cups cake flour

·     3/4 teaspoon baking soda

·     1/2 teaspoon baking powder

·     1/2 teaspoon salt

·     1 cup mashed ripe bananas (about 2)

·     1/2 cup buttermilk

·     1 teaspoon vanilla extract

·     1 1/4 cups sugar

·     1/3 cup soft butter

·     2 eggs


Position rack in lowest third of oven and preheat to 350°F. Using electric mixer, cream brown sugar and butter in medium bowl until well mixed. Spread brown sugar mixture over bottom of 9-inch square baking dish with 2-inch high sides. Arrange banana slices atop brown sugar mixture, covering completely. Set cake pan aside.

Combine flour, baking soda, baking powder and salt in small bowl. Mix mashed bananas, buttermilk and vanilla in another small bowl. Using electric mixer, cream 1 1/4 cups sugar and butter until fluffy. Add eggs 1 at a time, beating well after each addition. Add dry ingredients alternatively with buttermilk mixture, mixing until just combined. Pour batter over bananas in pan. Bake until cake pulls away from sides of pan and tester inserted into center of cake comes out clean, about 30-40 minutes. Transfer to rack and cool slightly. Turn cake out onto plate when still warm.

Serve warm or at room temperature.

This recipe can be made with other fruits like pineapple and coconut, cherries, peaches, etc.

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