Chocolate-Caramel-Banana Upside-Down Cake
The upside-down cake is a big favorite of mine. After the
Bundt, of course. And no worries...I'm not going to make 30 days of upside-down cakes. Because people who do that kind of thing are just crazy.
Chocolate.
Caramel.
Bananas.
Perfect!
(Well, this post isn't for my banana hater friends,
Clara and
Jenn)
This is from the cookbook,
Cake Keeper Cakes: 100 Simple Recipes for Extraordinary Bundt Cakes, Pound Cakes, Snacking Cakes and Other Good-To-The-Last-Crumb Treats by Lauren Chattman. I made the
Orange-Ricotta Pound Cake Bundt earlier this month and it was delicious. So I'm two for two with this cookbook. And the rest of it looks very very promising!
Some brown sugar and butter is heated to make caramel. A layer of bananas is placed on top. Then a chocolate cake tops the banana-caramel mixture. I thought there was a bit too much caramel, making the cake a bit too sweet. Next time, I would cut the caramel by 25%.
After baking, let it sit for 5 minutes and then flip onto your serving tray. Voila!
I want to try David Lebovitz's
Banana-Chocolate Chip Upside Down Cake next!
Chocolate-Caramel-Banana Upside-Down CakeClick here for printable recipeAdapted from
Cake Keeper Cakes by Lauren Chattman (2009), page 58. Buy it
here or see if your library has it
here.Topping:
1 stick butter
3/4 c light brown sugar
3 ripe bananas, cut into 1/4-inch slices
(I thought the caramel was a little too much. I would use 3/4 stick butter, 1/2 c brown sugar next time)Cake:
3/4 c plus 2 T unbleached all-purpose flour
(I used King Arthur flour)6 T (1/4 c plus 2T) unsweetened Dutch process cocoa powder
3/4 t baking soda
1/4 t salt
6 T (3/4 stick) unsalted butter, softened
1 c granulated sugar
2 large eggs
(room temp)2 t vanilla
2/3 c buttermilk
1. Preheat oven to 350 degrees. Use a 9" x 2" cake pan.
2. Topping: Heat butter over medium heat until melted and foamy. Whisk in brown sugar, turn heat to low and cook, whisking constantly, for two minutes or until the mixture is thick. Spread on the bottom of the 9" cake pan.
3. Arrange the bananas in a circle on top of the sugar mixture. Set aside.
4. Sift together flour, cocoa, soda and salt.
5. Cream together butter and sugar until fluffy (I used my KitchenAid mixer on medium for 3 minutes). Scrape down sides of bowl.
6. Add eggs one at a time, mixing well between each addition.
7. Stir in vanilla.
8. On low speed, alternate adding the flour mixture and buttermilk (3 flour and 2 milk additions).
9. Scrape down the sides and then beat batter on high for 30 seconds.
10. Pour batter over the bananas and smooth out.
11. Bake for 40-45 minutes, until a toothpick comes out clean. Let sit on wire rack for 5 minutes. Then carefully invert onto your serving tray. Let sit at least 20 minutes before diving in. The author says it keeps for 2 days in a cake keeper at room temp.
