Closed Upside-down Caramel Banana Coffee Cake

Upside-down Caramel Banana Coffee Cake



Ingredients: Cake batter 200 grams / 7 ounces (~1 1/2 cups) all-purpose flour
5 grams / 1 teaspoon baking powder
½ gram / 1/8 teaspoon salt
50 grams / 1 ¾ ounces (3 ½ tablespoons) unsalted butter, softened at room temperature
130 grams / 4 5/8 ounces (~1/2 cup + 1 tablespoon, packed) light brown sugar
100 grams / 3 ½ ounces (2 large) whole eggs at room temperature
30 milliliters / 2 tablespoons strong espresso or coffee (~1 tablespoon instant coffee granules mixed with 1 tablespoon boiling water)
10 milliliters / 2 teaspoons vanilla extract
200 grams / 7 ounces (~3/4 cups + 2 tablespoons) plain Greek yogurtBanana topping 2 large ripe but firm bananas (do not use overly ripe bananas here) 40 grams / 1 3/8 ounces (~2 tablespoons + 2 teaspoons) unsalted butter, melted 80 grams /2 7/8 ounces (~1/4 cup + 1 tablespoon packed) light brown sugar 3 grams / 1 ½ teaspoons ground cinnamonDirections:

1. Pre-heat the oven to 350 degrees; butter a 9-inch round cake pan and set aside
2. Prepare cake batter; sift the dry ingredients (flour, baking powder, salt) into a medium bowl and set aside
3. In the large bowl of an electric mixer, beat butter and sugar on medium high speed until light and fluffy
4. Add the eggs, coffee and vanilla and mix on medium speed
5. Reduce speed to low and add yogurt; add dry ingredients but do not overmix; batter will be thick
6. Set aside cake batter and prepare topping
7. Carefully slice bananas lengthwise (3-4 slices / banana) and use to line cake pan (keep in mind this is how the top of your cake will look)
8. Combine melted butter, brown sugar and cinnamon; carefully spread over bananas
9. Spread cake batter evenly top and bake in center of oven for 27-32 minutes or until toothpick comes out clean from center of cake; do not overbake
10. Allow cake to cool for 10 minutes before carefully removing from pan; serve immediately

Thanks for sharing

Thanks for sharing