Price includes 2 CakesSpecial orders accepted
Moist sour cream cake topped with bananas and a thick caramel sauce. The cake is made upside-down, then flipped over after baking.
- 1/4 cup (1/2 stick or 50 g) butter
- 1/2 cup (100 g/3.5 oz) light or dark brown sugar
- 2 bananas, peeled
- 1 1/2 cups (200 g/7 oz) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick or 115 g) butter, softened
- 1 cup (200 grams/7 oz) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup plus 2 tablespoons sour cream
Preheat oven to 350F/180C. Butter a 9×5-inch loaf pan.
Make the banana topping: Melt butter in a saucepan over medium heat. Once it starts to bubble, add sugar and let simmer for 3 minutes until thick and smooth. Pour into prepared pan.
Cut bananas in half lengthwise and, depending on the size of the bananas and pan, cut each half into 2 or 3 pieces widthwise. Place bananas over caramel, cut side down.
In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
In a standing mixer fitted with the paddle attachment, beat together butter and sugar for 2-3 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. On medium speed, add eggs one at a time, beating well after each addition. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating it with the sour cream in 2 additions, starting and ending with the flour. Do not over mix.
Pour batter carefully into pan over bananas and smooth the top. Bake for 40 – 50 minutes or until golden and a skewer inserted into the center of the cake comes out clean. Let the cake cool for exactly 5 minutes on a wire rack, then invert it onto a plate and let cool completely.
Serve warm or at room temperature. Store cake in the refrigerator for up to 3 days.