Banana And Raisin Upside Down Toffee Cake Australia Food

UPSIDE-DOWN BANANA CAKE WITH MAPLE-CARAMEL SAUCE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease a 20cm square cake tin and line the base with baking parchment. For the cake, pour in half the syrup, swirling to coat the bottom. Peel and halve the 3 ripe bananas lengthways and lay, cut-side down, in the tin.
• Beat together the butter, sugar, eggs, vanilla and overripe banana with an electric whisk. Tip the flour and pecans into a food processor and pulse until finely ground together. Stir into the butter mixture with the bicarbonate of soda and cinnamon, then stir in the yogurt. Carefully spoon into the tin without dislodging the bananas. Bake the cake for 45 mins-1 hr until a skewer inserted into the centre comes out with only moist crumbs.
• Meanwhile, make the sauce. Toast the pecans for 1-2 mins in a pan, add the remaining ingredients and cook until the butter has melted. Then bubble for 5 mins until it has thickened a little.
• When the cake is cooked, poke it all over with the skewer - inserting it about halfway into the cake each time. Pour over the remaining maple syrup and allow it to soak in for a few mins, then turn the cake out of the tin, upside-down, onto a serving plate. Reheat the sauce, and serve with Greek yogurt or vanilla ice cream.

UPSIDE-DOWN TOFFEE BANANA CAKE

Steps:

• Preheat oven to moderate (180°C/160°C fan-forced).
• Grease deep 22cm-round cake pan; line base with baking paper.
• Stir caster sugar and the water in medium saucepan over heat, without boiling, until sugar dissolves; bring to a boil.
• Boil, uncovered, without stirring, about 10 minutes or until caramel in colour.
• Pour toffee into pan; top with sliced banana.
• Combine egg, oil, brown sugar and extract in medium bowl.
• Stir in sifted dry ingredients, then mashed banana; pour mixture into pan.
• Bake, uncovered, about 40 minutes.
• Turn onto wire rack, peel off baking paper.
• Serve cake warm or at room temperature.

STICKY UPSIDE-DOWN BANANA CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4 and lightly grease a deep 23cm round cake tin, lining the base with baking parchment.
• To make the topping, put the butter and sugar in a small saucepan and cook over a medium heat until melted and combined. Add the vanilla and mix together. Pour the caramel into the cake tin and spread in an even layer. Cut the bananas in half lengthways and arrange on top of the caramel, cut-side down.
• To make the batter, put all the ingredients in a large bowl with 1/4 tsp salt. Use an electric mixer to beat together on a low speed until the batter is smooth and evenly mixed. Pour the batter on top of the bananas and level out with a spatula. Bake in the oven for 55 mins-1 hr or until a skewer inserted in the middle comes out clean. If the cake begins to look too dark, cover with foil after 45 mins. Allow to cool in the tin for 10 mins before turning out onto a plate. Best served warm but also delicious at room temperature. Best eaten within 2 days.

BANANA AND RAISIN UPSIDE DOWN TOFFEE CAKE -- AUSTRALIA

Steps:

• Preheat the oven to 350 degrees F, then grease a 10" spring form cake pan & line the bottom of the pan with parchment paper.
• FOR THE TOPPING: In a heavy frypan melt the butter & then sprinkle both sugars over the top of the melted butter.
• 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.
• Diagonally slice the bananas into thick pieces & add these to the caramel, along with the nuts & raisins.
• 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.
• In another container beat the butter & sugar together until creamy, then add the eggs one at a time, beating well after each addition.
• Add the buttermilk or sour cream & combine thoroughly by hand.
• 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.
• When the batter is well mixed, pour it over the banana mixture & smooth the top.
• Bake for 75 minutes or until the surface 'bounces back' when gently pressed in the center.
• 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.
• 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!
• Serve warm or at room temperature & ENJOY!