Banana Upside-Down Cake
A delicious caramelized banana cake made with rum and warm spices, baked in a cast-iron skillet. The bananas are arranged in a brown sugar-rum caramel topping that becomes the bottom when the cake is inverted.
Ingredients
- •¾ stick unsalted butter
- •¾ cup packed light brown sugar
- •2 tablespoons dark rum
- •3 whole bananas
- •1¾ cups all-purpose flour
- •2 teaspoons baking powder
- •½ teaspoon cinnamon
- •½ teaspoon grated nutmeg
- •¼ teaspoon salt
- •¾ stick unsalted butter
- •¾ cup granulated sugar
- •2 whole eggs
- •1 tablespoon dark rum
- •½ teaspoon pure vanilla extract
- •¾ cup whole milk
- •1 piece cast-iron skillet
Cooking Instructions
- 1.
Preheat oven to 350°F with rack in middle.
10 min
- 2.
Melt butter in skillet over medium heat, then stir in brown sugar, rum, and a pinch of salt and simmer, stirring, 4 minutes. Remove from heat and arrange bananas on top of sugar mixture in concentric circles, fitting in as many pieces as possible.
10 min
- 3.
Whisk together flour, baking powder, cinnamon, nutmeg, and salt. Beat together butter and sugar with an electric mixer at high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in rum and vanilla. Reduce speed to low and add flour mixture in 3 batches, alternating with milk, beginning and ending with flour, mixing until just incorporated.
15 min
- 4.
Spoon batter over bananas, smoothing top, and bake until top is golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes.
45 min
- 5.
Let cake stand in skillet 5 minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any banana stuck to bottom of skillet.
5 min
- 6.
Serve cake slightly warm or at room temperature.