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Banana Cardamom Upside-Down Cake Recipe

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★★★★★

4.4 from 118 reviews

This Banana Cardamom Upside-Down Cake is a moist, flavorful dessert featuring caramelized bananas atop a spiced banana-flavored cake. Infused with fragrant cardamom and a hint of vanilla, the cake is baked in a skillet, providing a delightful contrast between the sweet caramel topping and the tender crumb. Perfect for banana lovers seeking a sophisticated twist on a classic upside-down cake.

Ingredients

Scale

Topping

  • 4 tablespoons (57g) butter
  • 3/4 cup (159g) dark brown sugar, packed
  • 3/4 teaspoon kosher salt or 1/2 teaspoon table salt
  • 2 bananas, peeled

Cake Batter

  • 1/2 cup (99g) granulated sugar
  • 1/2 cup (106g) light brown sugar, packed
  • 6 tablespoons (85g) butter, cubed, at room temperature
  • 2 large eggs
  • 1 cup (227g) banana, peeled and mashed (about 2 medium bananas)
  • 3/4 cup (170g) sour cream, full-fat
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour
  • 1 1/4 teaspoons cardamom
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon table salt

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C) for even baking heat.
  2. Prepare topping: Melt the butter in a 10-inch cast iron or oven-safe skillet over medium heat. Stir in dark brown sugar and salt, cooking for 1 to 2 minutes until the mixture is well combined and caramelized. Remove from heat.
  3. Arrange bananas: Cut the peeled bananas in half crosswise, then into thirds lengthwise. Arrange the banana pieces cut side down evenly over the caramel mixture in the skillet.
  4. Cream sugars and butter: In a large bowl, use an electric mixer to beat the granulated sugar, light brown sugar, and cubed room temperature butter on medium-high speed for about 3 minutes until the mixture is light and fluffy.
  5. Add wet ingredients: Beat in eggs one at a time, fully incorporating each before adding the next. Then mix in the mashed bananas, sour cream, and vanilla extract, scraping down the sides as needed to ensure even mixing.
  6. Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, cardamom, baking soda, baking powder, and salt. Gradually add this dry mixture to the banana batter, mixing until fully combined. Scrape the bowl and mix for an additional 30 seconds for uniform batter.
  7. Pour batter and smooth: Pour the batter over the banana layer in the skillet and smooth the top evenly with a spatula.
  8. Bake cake: Place the skillet on a rimmed baking sheet to catch any drips, then bake in the preheated oven for 45 to 50 minutes or until lightly browned and a paring knife inserted into the center comes out clean.
  9. Cool and release cake: Remove the skillet from the oven and let the cake cool completely in the pan. Then run a knife or thin spatula around the edge to loosen the cake, warm the skillet gently over very low heat for about 2 minutes.
  10. Invert cake: Place a serving plate upside down over the skillet and carefully invert the cake onto the plate. Allow the pan to remain on the cake for a few minutes so the warm caramel can drizzle down before lifting the pan off.
  11. Store leftovers: Cover any leftover cake and refrigerate for up to five days to maintain freshness.

Notes

  • Using a cast iron skillet helps ensure even heat and easy caramelization for the topping.
  • Ensure bananas are ripe for maximum sweetness and flavor infusion.
  • Be patient when loosening the cake from the skillet to avoid breaking the cake or disturbing the caramel topping.
  • Warming the skillet before inverting helps the caramel flow smoothly and prevents sticking.
  • For a dairy-free option, substitute butter with a plant-based butter and use coconut yogurt instead of sour cream.

Keywords: banana cake, upside down cake, cardamom dessert, caramel banana cake, cast iron skillet cake

Find it online: https://flavorsbymaya.com/banana-cardamom-upside-down-cake-recipe/