Bananas Foster Upside Down Cake
Lovely! How fabulous does this cake look? It’s such a great treat to help get us all through the rest of winter, and we think it’d be perfect for a Mardi Gras celebration, too!Ingredients
3 bananas, halved lengthwise
BANANAS FOSTER SAUCE
4 tablespoons butter
⅔ cup light brown sugar
¼ teaspoon salt
½ teaspoon cinnamon
¼ cup dark rum
Cake
1/2 cup (1 stick) butter, softened
⅓ cup sugar
⅓ cup light brown sugar
2 eggs
1 teaspoon pure vanilla extract
½ cup buttermilk
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
⅓ cup sugar
⅓ cup light brown sugar
2 eggs
1 teaspoon pure vanilla extract
½ cup buttermilk
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
Directions:
Sauce
In a large pan over medium-low heat, combine the butter, light brown sugar, salt, and cinnamon. Cook, stirring frequently, until the butter is melted, the sugar is dissolved, and the mixture is well-combined.
Add the rum and bring the mixture to a simmer.
Using a lighter, stand back and carefully ignite the rum.
Remove the sauce from the heat and pour over the prepared bananas. Set aside.
CAKE
In a large bowl, using a stand or a hand mixer, beat the butter, sugar, and light brown sugar together until creamy and lightened in color.
Add the eggs, one at a time. Add the vanilla extract and buttermilk, and mix to combine.
In a second large bowl, combine the flour, baking powder, baking soda, and salt.
Add the wet ingredients to the bowl containing the dry ingredients, and mix until just combined, being careful not to
Carefully spoon the cake batter over the bananas. Using an offset spatula or the back of a spoon, gently spread the batter, covering the fruit
Set an empty baking sheet on the bottom of the oven, or on a rack directly underneath where you will bake cake, to catch any foster sauce that may drip during baking.
Bake the cake in the center of the oven for 30 to 40 minutes, or until a toothpick inserted into the center-bottom, near the bananas, comes out clean.
Remove the cake from the oven and let the cake cool in the pan for 10 minutes.
Use an offset spatula to ensure the sides of the cake are free from the pan. Place an upside-down plate or platter, large enough to hold the cake, on top of the cake pan. Carefully invert the cake onto the plate/platter to show off the caramelized bananas underneath.
Let the cake cool for about 20 minutes before slicing and serving.
Sauce
In a large pan over medium-low heat, combine the butter, light brown sugar, salt, and cinnamon. Cook, stirring frequently, until the butter is melted, the sugar is dissolved, and the mixture is well-combined.
Add the rum and bring the mixture to a simmer.
Using a lighter, stand back and carefully ignite the rum.
Remove the sauce from the heat and pour over the prepared bananas. Set aside.
CAKE
In a large bowl, using a stand or a hand mixer, beat the butter, sugar, and light brown sugar together until creamy and lightened in color.
Add the eggs, one at a time. Add the vanilla extract and buttermilk, and mix to combine.
In a second large bowl, combine the flour, baking powder, baking soda, and salt.
Add the wet ingredients to the bowl containing the dry ingredients, and mix until just combined, being careful not to
Carefully spoon the cake batter over the bananas. Using an offset spatula or the back of a spoon, gently spread the batter, covering the fruit
Set an empty baking sheet on the bottom of the oven, or on a rack directly underneath where you will bake cake, to catch any foster sauce that may drip during baking.
Bake the cake in the center of the oven for 30 to 40 minutes, or until a toothpick inserted into the center-bottom, near the bananas, comes out clean.
Remove the cake from the oven and let the cake cool in the pan for 10 minutes.
Use an offset spatula to ensure the sides of the cake are free from the pan. Place an upside-down plate or platter, large enough to hold the cake, on top of the cake pan. Carefully invert the cake onto the plate/platter to show off the caramelized bananas underneath.
Let the cake cool for about 20 minutes before slicing and serving.
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