Post by April B. on Mar 1, 2004 14:51:07 GMT -6
Banana Upside Down Cake
(serves 12)
3 small to medium-sized bananas
2 cups sugar
1/2 stick butter
1-1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. coarse salt
1/2 cup clarified butter
2 eggs
1/2 cup of buttermilk
1 tsp. vanilla
Preheat oven to 325 degrees.
Halve bananas lengthwise, then crosswise.
In saucepan, combine 1 cup sugar with 2 TBS. water
(so mixture looks like damp sand). Melt over high
heat, swirling the pan occasionally, until the sugar
caramelizes. Then the caramel is dark amber, add
the butter and stir to combine. Pour mixture
immediately into an 8" cake pan. Arrange the bananas
in the caramel, cut-side down.
Sift flour, baking powder and salt; set aside. In a
mixer, using the whisk attachment, combine the
remaining sugar and the clarified butter. With the
mixer on low, add the eggs, one at a time. Add
buttermilk and vanilla. Add the flour mixture to the
batter a third at a time. Pour the batter over the
bananas and bake until the cake springs back and
begins to pull away from the sides, about 50 mins.
Allow the cake to cool for 5 mins., then invert onto a
serving plate. Serve warm or at room temperature.
Per serving.
330 calories, 54 g carbohydrate, 3g protein, 13g fat,
65mg cholesterol.
(serves 12)
3 small to medium-sized bananas
2 cups sugar
1/2 stick butter
1-1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. coarse salt
1/2 cup clarified butter
2 eggs
1/2 cup of buttermilk
1 tsp. vanilla
Preheat oven to 325 degrees.
Halve bananas lengthwise, then crosswise.
In saucepan, combine 1 cup sugar with 2 TBS. water
(so mixture looks like damp sand). Melt over high
heat, swirling the pan occasionally, until the sugar
caramelizes. Then the caramel is dark amber, add
the butter and stir to combine. Pour mixture
immediately into an 8" cake pan. Arrange the bananas
in the caramel, cut-side down.
Sift flour, baking powder and salt; set aside. In a
mixer, using the whisk attachment, combine the
remaining sugar and the clarified butter. With the
mixer on low, add the eggs, one at a time. Add
buttermilk and vanilla. Add the flour mixture to the
batter a third at a time. Pour the batter over the
bananas and bake until the cake springs back and
begins to pull away from the sides, about 50 mins.
Allow the cake to cool for 5 mins., then invert onto a
serving plate. Serve warm or at room temperature.
Per serving.
330 calories, 54 g carbohydrate, 3g protein, 13g fat,
65mg cholesterol.