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Banana Upside Down Cake Recipe

Banana Upside Down Cake Recipe

Ingredients

  • 9 tablespoons unsalted butter
  • 1/2 cup Demerara sugar (available at "Williams Sonoma" stores)
  • 1 1/4 cups granulated sugar
  • 1 tablespoon pure maple syrup
  • 3 firm but ripe bananas, halved lengthwise
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 egg yolks
  • 1 1/2 cups cake flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Lightly sweetened whipped cream for serving

Prep Time:

—

Cook Time:

50 minutes

Serves:

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This recipe courtesy of Williams-Sonoma.

Banana Upside-Down Cake Recipe. The caramel for this upside-down cake includes Demerara sugar, a coarse-textured raw sugar that has been partially refined. It comes from the Demerara area of Guyana.
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Preparation

  1. Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 350°F. Lightly butter the sides of a tarte Tatin pan.
  2. In the tarte Tatin pan over medium heat, melt 3 tablespoons of the butter. Add the Demerara sugar, 1/4 cup of the granulated sugar and the maple syrup and stir to combine. Cook, stirring occasionally, until lightly caramelized, about 3 minutes. Remove the pan from the heat. Arrange the banana slices lengthwise, cut sides down, to cover the bottom of the pan in a single layer. Set aside.
  3. In a small bowl, whisk together the milk, vanilla and egg yolks. Set aside.
  4. In the bowl of an electric mixer fitted with the flat beater, sift together the flour, the remaining 1 cup granulated sugar, the baking powder and salt. Add the remaining 6 tablespoons (3/4 stick) butter and beat on medium-low speed until the butter forms pea-size pieces. Reduce the speed to low and slowly add the milk mixture, then stop the mixer and scrape down the sides of the bowl. Increase the speed to medium-high and beat until smooth, 1 to 2 minutes.
  5. Spoon the batter over the bananas, spreading it evenly. Bake until a skewer inserted into the center comes out clean, about 50 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Run a small offset spatula or a knife around the edges of the pan to loosen the cake. Place a flat serving plate upside down on top of the pan and invert the pan and plate together. Let stand for 5 minutes, then lift off the pan. Slice and serve warm with whipped cream.