ezRecipe-Zee: Cooking Recipe: How to make Banana Upside-Down Cake

Banana Upside-Down Cake

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Date Added:	November 20, 2008
Calories:	268
Serves:	10
Prep. Time:	0:00
Category:	Cakes / Pies / Pastries, Desserts / Sweets, Copy Cat / Restaurant

Ingredients:

9     tablespoons   unsalted butter
1/2   cup           Demerara sugar*
1 1/4 cups          granulated sugar
1     tablespoon    pure maple syrup
3                   firm but ripe bananas
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

Directions: one line for each direction. When saved the lines will be numbered.

* Available at Williams-Sonoma stores.
Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 350 degrees. Lightly butter the sides of a tarte Tatin pan.
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.
In a small bowl, whisk together the milk, vanilla and egg yolks. Set aside.
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.
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.
This recipe yields 8 to 10 servings.
Comments: 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.

Notes:
Recipe from the Williams-Sonoma Kitchen

Nutrition Facts

Servings Per Recipe: 10

Amount Per Serving

Calories: 268

Calories from Fat 39.5%

Total Fat

12g

Cholesterol

72mg

Sodium

189mg

Carbohydrate

39g

Dietary Fiber

trace

Protein

Exchanges: 1 Grain(Starch)

Rating: ()

Added On: November 20, 2008

* Williams-Sonoma at http://www.williams-sonoma.com