Banana and Raisin Upside Down Toffee Cake -- Australia |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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This recipe comes from the 1997 Australian cookbook, BAKE YOUR CAKE & EAT IT, TOO! The book was sent to me by my current cookbook swap partner Tansy. Ingredients:
5 1/2 tablespoons unsalted butter |
3/4 cup granulated sugar |
1/2 cup brown sugar |
1 lemon, juice of |
2 tablespoons boiling water |
5 bananas, ripe but firm |
1 cup pecans |
1 cup dark raisin |
1 cup unsalted butter |
1 1/4 cups brown sugar |
4 large eggs |
1 cup low-fat buttermilk (or sour cream) |
3 cups self raising flour |
1 1/2 teaspoons baking powder |
2 teaspoons ground ginger |
2 teaspoons ground cinnamon |
1/2 teaspoon ground nutmeg |
Directions:
1. Preheat the oven to 350 degrees F, then grease a 10 spring form cake pan & line the bottom of the pan with parchment paper.
2. FOR THE TOPPING: In a heavy frypan melt the butter & then sprinkle both sugars over the top of the melted butter.
3. Add the lemon juice & the boiling water, & bring it to a boil. Reduce the heat & simmer for 10 minutes or until the mixture becomes golden brown & caramelized.
4. Diagonally slice the bananas into thick pieces & add these to the caramel, along with the nuts & raisins.
5. Cook over a high heat for 3 minutes to coat the ingredients with the caramel, then spoon this mixture into the prepared cake pan, smoothing gently to cover the entire base of the cake pan. Set aside.
6. In another container beat the butter & sugar together until creamy, then add the eggs one at a time, beating well after each addition.
7. Add the buttermilk or sour cream & combine thoroughly by hand.
8. In a separate bowl, combine the flour, baking powder, ginger, cinnamon & nutmeg, then add this to the cake batter & mix thoroughly but gently by hand.
9. When the batter is well mixed, pour it over the banana mixture & smooth the top.
10. Bake for 75 minutes or until the surface 'bounces back' when gently pressed in the center.
11. Remove the cake from the oven & allow it to stand for 5 minutes IN THE PAN on a wire rack, then use a plastic spatula to gently separate the cake from the sides of the pan.
12. Place a flat tray (or large plate) over the cake & turn it over so that the cake is now the right way up (that is, upside down)! Remove the sides of the pan as well as the base of the cake pan before gently peeling off the parchment paper, leaving behind the succulent toffee banana topping!
13. Serve warm or at room temperature & ENJOY!
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