Post by Loupy on Jun 9, 2013 19:55:11 GMT -7
Banana Bourbon Upside Down Cake
By Andrianna @ acozykitchen.com/
Here’s the flavor low-down with this cake: there isn’t a huge bourbon flavor–it’s just a hint. No bourbon in the house? I give a big NO to plunking down an extra $30 just for this recipe. Whiskey will work, if you have it. Or rum. Oh gosh…rum!
The cake layer isn’t too sweet. The bananas with delicious caramel definitely are sweet. It almost has a flavor reminiscent of smooth, silky toffee. Yum.
Yields 1 twelve-inch cake
Ingredients:
Cake:
2 cups all-purpose flour
1 3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon fine-grain sea salt
4 ounces (1 stick) unsalted butter, room temperature
1/2 white granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cups whole milk
Banana Topping:
4 tablespoons unsalted butter
1/2 cup light brown sugar
1/4 teaspoon fine-grain sea salt
3 tablespoons bourbon
2-3 medium-sized bananas, sliced lengthwise
Instructions:
1. Preheat the oven to 350 degrees F.
2. In a small to medium bowl, mix together the flour, baking powder, cinnamon and salt.
Next, in a medium bowl, cream together the butter and sugar until light and fluffy.
Add the eggs and vanilla; and then mix until the mixture is smooth.
3. To the butter and sugar mixture, mix in half of the flour mixture and the milk.
Then, mix in the remaining flour mixture, being sure not to over mix.
4. In a 12-inch cast iron skillet (*see note below about alternative vessels), melt the butter over medium heat.
Mix in the brown sugar and salt and stir until the sugar begins to bubble, about 1 minute.
Carefully add the bourbon (the mixture will sizzle!) and mix one more time.
Turn off the heat and let stand for a few minutes to cool slightly.
Next, arrange the bananas to your liking.
5. Pour the batter over the bananas, and spread the batter gently so it’s nice and even.
Transfer the cast iron skillet to the oven and bake for 35-45 minutes or until a skewer comes out clean.
6. Remove the cake from the oven and allow to cool for 5-10 minutes.
To invert the cake, place a (large enough) plate on top of the cast iron skillet and turn both of them over; lift up the cast iron skillet and voila!
Your cake!
7. I like to serve this cake slightly warm with a dollop of whipped cream. And a cup of coffee. Always.
*Note #1: Before you start step #4, I’d recommend arranging your banana slices in the (dry and cool) cast iron skillet, and then transferring them to a nearby cutting board. This way you have a plan as to how you want them to be arranged once the pan is full of bubbling sugar and bourbon. Is this slightly OCD? Yes, but I want your cake to look pretty, too! So this is how.
*Note #2: If you don’t have a 12-inch cast iron, you can surely use a 10-inch cast iron skillet or a 10-inch cake pan. If you use a 10-inch cast iron skillet you may have a bit of batter leftover and the cake part will be thicker. No biggie! If you use a 10-inch cake pan, you’ll need to do step #4 in a skillet and then pour the caramel mixture into the cake pan.
All content © 2009-2012 A Cozy Kitchen.
By Andrianna @ acozykitchen.com/
Here’s the flavor low-down with this cake: there isn’t a huge bourbon flavor–it’s just a hint. No bourbon in the house? I give a big NO to plunking down an extra $30 just for this recipe. Whiskey will work, if you have it. Or rum. Oh gosh…rum!
The cake layer isn’t too sweet. The bananas with delicious caramel definitely are sweet. It almost has a flavor reminiscent of smooth, silky toffee. Yum.
Yields 1 twelve-inch cake
Ingredients:
Cake:
2 cups all-purpose flour
1 3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon fine-grain sea salt
4 ounces (1 stick) unsalted butter, room temperature
1/2 white granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cups whole milk
Banana Topping:
4 tablespoons unsalted butter
1/2 cup light brown sugar
1/4 teaspoon fine-grain sea salt
3 tablespoons bourbon
2-3 medium-sized bananas, sliced lengthwise
Instructions:
1. Preheat the oven to 350 degrees F.
2. In a small to medium bowl, mix together the flour, baking powder, cinnamon and salt.
Next, in a medium bowl, cream together the butter and sugar until light and fluffy.
Add the eggs and vanilla; and then mix until the mixture is smooth.
3. To the butter and sugar mixture, mix in half of the flour mixture and the milk.
Then, mix in the remaining flour mixture, being sure not to over mix.
4. In a 12-inch cast iron skillet (*see note below about alternative vessels), melt the butter over medium heat.
Mix in the brown sugar and salt and stir until the sugar begins to bubble, about 1 minute.
Carefully add the bourbon (the mixture will sizzle!) and mix one more time.
Turn off the heat and let stand for a few minutes to cool slightly.
Next, arrange the bananas to your liking.
5. Pour the batter over the bananas, and spread the batter gently so it’s nice and even.
Transfer the cast iron skillet to the oven and bake for 35-45 minutes or until a skewer comes out clean.
6. Remove the cake from the oven and allow to cool for 5-10 minutes.
To invert the cake, place a (large enough) plate on top of the cast iron skillet and turn both of them over; lift up the cast iron skillet and voila!
Your cake!
7. I like to serve this cake slightly warm with a dollop of whipped cream. And a cup of coffee. Always.
*Note #1: Before you start step #4, I’d recommend arranging your banana slices in the (dry and cool) cast iron skillet, and then transferring them to a nearby cutting board. This way you have a plan as to how you want them to be arranged once the pan is full of bubbling sugar and bourbon. Is this slightly OCD? Yes, but I want your cake to look pretty, too! So this is how.
*Note #2: If you don’t have a 12-inch cast iron, you can surely use a 10-inch cast iron skillet or a 10-inch cake pan. If you use a 10-inch cast iron skillet you may have a bit of batter leftover and the cake part will be thicker. No biggie! If you use a 10-inch cake pan, you’ll need to do step #4 in a skillet and then pour the caramel mixture into the cake pan.
All content © 2009-2012 A Cozy Kitchen.
