Upside Down Banana Toffee Cake

Upside down banana toffee cake, you stole my heart.

This is a decadently sweet dessert. This cake is topped with rows of bananas which are gooey and caramelized in a pool of brown sugar topping.

Serve this heavenly dessert warm from the oven and top each slice with vanilla ice-cream as the sticky brown sugar caramel drips down the sides of the super moist and lightly spiced cake.


Upside Down Banana Toffee Cake
Adapted from: Foodess via Gourmet Magazine

Ingredients

For topping:
1/3 cup (3 ounces) butter
3/4 cup packed brown sugar
2 tbsp rum
3 large, ripe bananas, laved lengthwise and cut into 1 1/2″ pieces

For cake:
1 3/4 cups all purpose flour
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/3 cup (3 ounces) butter, softened
3/4 cup white sugar
2 large eggs
1 tbsp rum
1/2 tsp vanilla extract
3/4 cup whole milk

Directions

Preheat oven to 350 degrees. Melt butter in a 10-inch cast iron skillet. Add sugar and rum; stir briefly then allow to bubble and caramelize for about 5 minutes, until it becomes rich golden brown in colour. Remove from heat and arrange bananas over toffee.

In a medium-sized mixing bowl, whisk together flour, baking powder, cinnamon, nutmeg and salt. In the large bowl of a standing mixer, beat butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating thoroughly after each. Beat in rum, and vanilla extract.

With the mixer speed on low, add one-third of the flour mixture, then one half of the milk. Repeat, ending with the flour mixture, mixing until just combined. Bake in centre of preheated oven for 30-35 minutes, until golden brown on top and toothpick inserted in centre comes out clean. Allow to cool in pan 5 minutes before inverting onto a plate.

The back view...