Monday, October 21, 2013
Caramel Banana Upside Down Cake
It's that time again - Secret Recipe Club Reveal Day. This month I had the privilege of baking from Denise's blog, From Brazil to You, which is full of Brazilian specialties (as you might guess from the title) and other yummy options. It didn't take me long to pick my recipe - since I love anything banana and anything with a caramel sauce, it had to be this Banana Upside Down Cake! Although mine stuck to the pan a little (oops!) it was still absolutely delicious.
This cake has a few steps, but we'll start by making the cake batter. Cream together the butter and sugar, then add the vanilla.
Mix until blended, then add the egg yolks, one at a time, and beat well after adding each.
Combine the flour, baking powder and salt in a medium bowl, and add the flour mixture to the batter alternately with the milk.
Now in a separate small bowl, beat the egg whites until frothy. Add the cream of tartar,
and beat on medium until the egg whites form stiff peaks. Gently fold the egg whites into the cake batter.
Now, make the caramel topping. Combine the butter, brown sugar,
and cloves in a small saucepan. Heat over medium low heat, stirring constantly, until the butter is melted. Then continue to cook without stirring until the sugar carmelizes and forms little bubbles on the edge.
Pour the caramel sauce into a greased 9-inch round cake pan.
Top with sliced bananas,
then with the cake batter.
Bake for 45 minutes or until a toothpick comes out clean. Cool the cake on a wire rack for 10 minutes, then carefully run a knife around the edge of the cake and invert onto a serving platter.
Serve with ice cream, or plain - it's delicious either way!
One year ago: Roasted Brussels Sprouts with Maple and Cayenne
Two years ago: Double Berry Banana Muffins
Three years ago: Pumpkin Cake Roll
Four years ago: Double Corn and Potato Chowder
Find more great ideas at Mouthwatering Monday, Inspiration Monday, Mix it Up, Melt in Your Mouth, Recipe Sharing, Totally Tasty Tuesday, Tasteful Tuesday, Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff, All my Bloggy Friends.
Caramel Banana Upside Down Cake
1-1/2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter, softened
1 cup sugar
1 Tbsp. vanilla
2 eggs, separated
1/2 cup whole milk
1/4 tsp. cream of tartar
Caramel Banana layer:
4 Tbsp. butter, cut in small pieces
3/4 cup brown sugar
1/2 tsp. cinnamon
1/8 tsp. nutmeg
A dash of ground cloves
1/4 tsp. vanilla
2 large ripe but firm bananas, sliced diagonally 1/4 inch thick
In a medium bowl, sift together the flour, baking powder, and the salt.
Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy. Then, beat in the vanilla extract. Next, add the egg yolks, one at a time, beating well after each addition. Add the flour mixture, alternating with the milk in three additions.
In a separate clean and dry stainless steel bowl, whisk the egg whites at low speed until frothy. Add the cream of tartar. Then, beat at medium speed, increasing the speed gradually to high until the whites form a firm peak. With a large rubber spatula gently fold the beaten egg whites into the cake batter.
For the caramel layer, place the butter, brown sugar, cinnamon, nutmeg and cloves in a small saucepan and stir over medium heat until butter melts and the sugar has dissolved. Without stirring, continue cooking for a few more minutes or until bubbles just start to form around the outside edges of the mixture. Then remove from heat, add the vanilla, and stir.
Pour caramel into a greased 9" round cake pan. Evenly arrange the sliced bananas on top of the caramel. Pour the cake batter into the caramel-and-banana lined cake pan. Smooth the top.
Bake at 350 for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean (the top of the cake will have browned and also will start to pull away from the sides of the pan).
Remove from oven. Place on a wire rack to cool for approximately 10 minutes. Run a small metallic icing spatula or a sharp knife around the edge of the pan. Invert the banana upside down cake onto a serving plate. Serve warm with vanilla ice cream. Serves 8.
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