Upside-down banana and hazelnut cake
This Upside-Down Banana and Hazelnut Cake features a caramelized banana layer atop a moist cake enriched with crunchy hazelnuts. It's a simple yet elegant dessert perfect for any occasion.
Cook time 55 min
Prep time 25 min
Ingredients:
1/2 cup brown sugar2 bananas
2/3 cup butter
1 tsp vanilla extract
3 eggs
1 cup hazelnuts
1/3 cup white rice flour
The Upside-down Banana and Hazelnut Cake is a delightful dessert that combines the rich and nutty flavors of hazelnuts with the natural sweetness of bananas. Perfect for any occasion, this cake is sure to impress your friends and family with its beautifully caramelized banana topping and moist, flavorful cake base.
Instructions:
Preheat your oven to 350°F (175°C). Grease the bottom and sides of a 9-inch round cake pan with butter.
Evenly sprinkle the bottom of the prepared cake pan with the 1/2 cup of brown sugar.
Peel the bananas and slice them into even rounds or lengthwise strips. Arrange the banana slices over the brown sugar in the cake pan, ensuring they cover the bottom completely.
In a mixing bowl, beat together the 2/3 cup of butter and 1 tsp of vanilla extract until creamy and smooth.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Fold in the 1 cup of chopped or ground hazelnuts and the 1/3 cup of white rice flour to the wet mixture. Mix until just combined to form a batter.
Gently pour the batter over the banana layer in the cake pan. Spread the batter evenly with a spatula, making sure it covers the bananas completely.
Place the cake pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10-15 minutes. Run a knife around the edges of the pan to loosen the cake. Place a serving plate over the pan and carefully invert the cake onto the plate. Remove the pan to reveal the banana and caramel topping.
Allow the cake to cool completely before slicing and serving. Enjoy your Upside-Down Banana and Hazelnut Cake as a delightful dessert or a sweet treat with tea or coffee.
Making an Upside-down Banana and Hazelnut Cake is a simple yet rewarding baking project that results in a deliciously moist and flavorful dessert. By following these tips and using the right ingredients, you can create a crowd-pleasing cake that is perfect for any celebration or get-together. Enjoy your baking and savor every bite of this scrumptious cake.
Upside-down banana and hazelnut cake FAQ:
Bake the cake in a preheated oven at 350°F (175°C) for 40-45 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, or freeze for up to 3 months.
Yes, you can substitute hazelnuts with other nuts like walnuts or pecans. Alternatively, you can use a seed mixture if you're looking for a nut-free option.
Use a 9-inch round cake pan for this Upside-down Banana and Hazelnut Cake to ensure even baking and proper caramelization of the bananas.
Grease the pan well with butter before adding the brown sugar and banana layer. Allow the cake to cool for 10-15 minutes before inverting it onto a serving plate.
Tips:
- Ensure your bananas are ripe for maximum sweetness and flavor.
- Toast the hazelnuts lightly before using them to enhance their nutty flavor.
- Make sure the butter is at room temperature before mixing for a smoother batter.
- To avoid a dense cake, do not overmix the batter once you add in the rice flour.
- Grease your cake pan well to ensure easy removal of the cake.
- Allow the cake to cool slightly in the pan before flipping it onto a serving plate to let the caramelized banana topping set properly.
Nutrition per serving
12 ServingsCalories 250kcal
Protein 3.65g
Carbohydrates 20g
Fiber 1.33g
Sugar 13g
Fat 18g
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