Ingredients with Measurements:
- 3 ripe bananas
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Spatula
- Electric mixer (optional)
Step-by-step instructions:
a. Preheat the oven to 350°F.
b. In a mixing bowl, combine the melted butter, brown sugar, salt, and vanilla extract. Mix well.
c. Pour the mixture into the bottom of the cake pan, spreading it evenly.
d. Slice the bananas into thin rounds and arrange them on top of the butter-sugar mixture.
e. In another mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg.
f. In a separate bowl, beat the granulated sugar and eggs until light and fluffy.
g. Add the dry ingredients to the egg mixture, alternating with the buttermilk, and mix until just combined.
h. Pour the batter over the bananas and spread it evenly.
i. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
j. Let the cake cool in the pan for 5 minutes, then invert it onto a serving plate.
k. Serve warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
5. Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 358
Fat: 14g
Saturated Fat: 8g
Cholesterol: 76mg
Sodium: 305mg
Carbohydrates: 55g
Fiber: 2g
Sugar: 35g
Protein: 4g
Substitutions for ingredients:
- You can use regular milk instead of buttermilk.
- You can use light brown sugar instead of dark brown sugar.
- You can use any type of fruit instead of bananas, such as peaches or pineapple.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the butter-sugar mixture.
- Add a tablespoon of rum or bourbon to the butter-sugar mixture for a boozy twist.
- Add a teaspoon of lemon or orange zest to the batter for a citrusy flavor.
Tips and tricks:
- Make sure your bananas are ripe but not too mushy.
- Use a non-stick cake pan or line the pan with parchment paper for easy release.
- Let the cake cool for a few minutes before inverting it onto a plate to prevent it from falling apart.
- Serve the cake with whipped cream or vanilla ice cream for a decadent dessert.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Dust the cake with powdered sugar or drizzle it with caramel sauce for an extra touch of sweetness.
Garnishes:
Top the cake with fresh berries or sliced bananas for a pop of color.
Pairings:
Serve the cake with a cup of coffee or tea for a cozy afternoon treat.
Suggested side dishes:
Pair the cake with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert.
Troubleshooting advice:
- If the cake sticks to the pan, run a knife around the edges to loosen it before inverting it onto a plate.
- If the cake is too dry, try adding a tablespoon of sour cream or yogurt to the batter.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food to prevent contamination.
Food history:
Upside-down cakes have been around since the early 1900s and were popularized in the United States during the 1950s.
Flavor profiles:
This cake is sweet and buttery with a hint of cinnamon and nutmeg. The caramelized bananas add a rich, fruity flavor.
Serving suggestions:
Serve the cake as a dessert or as a sweet brunch dish.
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Taste: Sweet, Caramelized, Buttery, Banana, Spiced