Upside-down cakes were something that we had often when I was growing up. A one layer cake that had its own topping, therefore there was no need for frosting. The only kind my mom made was with pineapple; I never considered that there was any other kind. That may be true for many of you too, because it is only recently that I’ve been seeing recipes that use other kinds of fruits for the topping.
When my Spring edition of the Baking Sheet arrived last week it contained this recipe for Banana Upside-down Cake. And what a happy coincidence, I had two bananas just at that ready to use stage of ripeness. In addition to the bananas the topping also includes raisins or cranberries, and chopped nuts. Playing on the banana/tropical theme some spiced rum is included in the topping and in the cake. There is no alcohol content left after baking, but the rum does lend its flavor to the cake in a subtle way.
It’s absolutely best to serve this cake while it is still warm, with a whipped cream topping or ice cream on the side if you’re feeling indulgent. This was a nice change from the usual pineapple upside-down cake, and we enjoyed it very much.
BANANA UPSIDE-DOWN CAKE
Yield: 8 servings
- 1/4 cup ( 1/2 stick) unsalted butter
- 1/2 cup cup brown sugar
- 1 tablespoon light corn syrup
- 1 tablespoon spiced rum
- 2 medium ripe bananas, sliced about 1/2″ thick
- 1/4 cup raisins or dried cranberries
- 1/4 cup chopped walnuts or pecans
- 1 1/2 cups Unbleached Cake Flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons butter, softened
- 2 tablespoons vegetable oil
- 2/3 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 cup milk
- 2 tablespoons spiced rum
1. Preheat the oven to 350*F. Lightly grease an 8″ round cake pan that is at least 2″ deep. If you don’t have one, use a 9″ pan.
2. For the topping: Melt the butter. Add brown sugar, corn syrup, and rum and stir until well combined. Pour into the bottom of the pan and pat even. Arrange bananas, raisins (or cranberries) and nuts over this and pat down gently.
3. For the cake: Whisk together the flour, baking powder, and salt in a medium bowl; set aside.
Cream butter, oil and sugar thoroughly. Add eggs and vanilla and beat well.
Add the flour mixture alternately with milk and rum to the creamed mixture, stirring and blending after each addition. Gently pour the batter over the banana topping.
4. Bake for 35 – 40 minutes or until the cake just begins to pull from the side of the pan. Remove from the oven and allow to cool for 10 minutes before turning upside down on a serving plate.
SOURCE: The Baking Sheet, King Arthur Flour