Upside-Down Brown Butter-Banana Coffee Cake Recipe

Ingredients

-2 cup flour

-2 tsp baking powder

-2 tsp baking soda

-2 tsp ground cinnamon

-1 tsp ground ginger

-3/4 tsp salt

-3 cup grated carrots

-1 cup chopped walnuts

-1/2 cup raisins

-2 c sugar

-1 cup canola oil

-4 large eggs

Frosting Ingredients

-8 oz cream cheese, room temperature

-1 stick unsalted butter (8 tbsp), room temperature

-3 3/4 cup sifted powdered sugar

-1 tbsp vanilla extract

Getting ready

Position the racks to divide the oven into thirds and preheat the oven to 325 degrees Fahrenheit. Butter three 9-x-2-inch round cake pans, flour the insides, and tap out the excess. Put the two pans on one baking sheet and one on another.

To make the cake:

Whisk the flour, baking powder, baking soda, cinnamon , ginger and salt. In another bowl, stir together the carrots, chopped walnuts, and raisins.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on a medium speed until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix the chunky ingredients. Divide the batter among the baking pans.

Bake for 40-50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean. The cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up.

To make the frosting:

Working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the vanilla extract.

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Ingredients

• 4 tablespoons ([1/2] stick) salted butter
• 2 tablespoons packed light brown sugar
• 2 tablespoons granulated white sugar
• [3/4] teaspoon ground cinnamon
• 1 medium ripe banana, sliced (see Tips)
• 4 tablespoons ([1/2] stick) salted butter, at room temperature
• [1/4] cup granulated white sugar
• 1 cup mashed ripe bananas
• [1/3] cup sour cream
• 1 large egg
• [1/2] teaspoon vanilla extract
• 1 cup all-purpose flour
• [1/2] teaspoon baking powder
• [1/2] teaspoon baking soda
• [1/2] teaspoon ground cinnamon
• [1/8] teaspoon ground ginger
• [1/8] teaspoon salt

Instructions

1. Preheat the oven to 350[dg]F. Spray an 8-inch round cake pan with cooking spray.
2. Prepare the topping: Melt the 4 T. butter in a small saucepan over medium-low heat. Stir until the butter begins to brown, 5 to 6 minutes. Remove from heat and pour the browned butter into the round cake pan, swirling it around to coat the bottom of the pan.
3. In a small bowl, stir together (next 3 ingredients) the topping sugars and cinnamon. Sprinkle evenly over the browned butter in the pan. Place the (1) banana slices evenly apart on top of the sugars in the pan.
4. Prepare the cake: In a medium bowl, use an electric mixer to combine the butter and sugar. Beat in the other bananas, sour cream, egg and vanilla.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger and salt. Stir the dry ingredients into the banana mixture. Spoon the batter into the pan, spreading evenly over the bananas.
6. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven, run a thin knife along the side of the pan to loosen.
7. Place a serving plate on top of the pan and gently flip it over. The cake should come out of the pan and onto the plate easily. Tap the bottom of the pan if the cake needs coaxing.
8. Drizzle any remaining juices in the pan over the top of the cake. Serve immediately.
9. Tips: Use bananas that are ripe and soft with many brown spots- not the dead black variety. Turn this cake into an Upside Down Brown Butter Banana- Blueberry Coffee Cake. Instead of placing banana slices on the bottom of the pan, sprinkle blueberries on there instead. OR, Add almond slices or toasted walnuts to the topping.

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About Gabriella William