Woo! This entry makes two days in a row! Maybe I am not actually the laziest, lamest blogger ever?
Ok… it’s probably too early to claim that. Whatever… I’ll distract you from my inability to blog consistently with one of the best upside down cake recipes ever. (Best goes to my “Mango Mojito Upside Down Cake”!)
This cake received the cutest compliment ever. After presenting it at a Mensa convention in Chicago, the following was posted to my Facebook page:
“When I saw your list of wedding cake flavors, I wanted to get married just so I could have one of your cakes, and I wasn’t even dating anyone. And after I tasted the bananas foster cake, I went looking for someone.”
This recipe made its debut in our first cookbook, The Spirited Baker, and was also featured in the February issue of Plymouth Magazine. Its popularity is the reason that we also included it – along with many other awesome recipes – in Evil Cake Overlord, coming out on April 30th! (The mango mojito one is also included, for that matter!)
Bananas Foster Upside Down Cake
1/3 cup Butter, melted
Preheat oven to 325°F (160°C). Liberally grease a 10″ round pan with vegetable shortening. Cut out a 10″ round of parchment paper, using bottom of pan as a template. Place inside pan, smoothing it out to cling securely to the shortening.
Combine melted butter, flour, brown sugar, cinnamon, rum, and creme de banane in a small saucepan. Heat on low, stirring until well combined. Pour into prepared cake pan, spreading evenly. Arrange banana slices on top of this mixture, set aside.
Combine flour, sugar, cinnamon, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs and water, beating until smooth. Carefully add rum and melted butter to the mix, mixing on medium speed until smooth. Gently pour into prepared pan.
Bake until golden and knife inserted into center of batter comes out clean and cake springs back – about 50-60 minutes.
Allow cake to cool for about 20 minutes. With cake still in the pan, carefully level the top by cutting off the “dome” over the edge of the pan, before turning cake out directly onto serving plate. Be prepared – Gooey caramel is going to run down the sides and pool on your plate. This is a good thing!
|Interested in making wickedly delicious cakes? You’ll LOVE my second cookbook, Evil Cake Overlord! We’ve long been known for our “ridiculously delicious” moist cakes and tasty, unique flavors. Now, you can have recipes for all of the amazing flavors on our former custom cake menu, and many more! Bake your moist work of gastronomic art, then fill and frost your cake with any number of tasty possibilities. Milk chocolate cardamom pear, mango mojito.. even our famous Chai cake – the flavor that got us into “Every Day with Rachel Ray” magazine!
Feeling creative? Use our easy to follow recipe to make our yummy fondant. Forget everything you’ve heard about fondant – ours is made from marshmallows and powdered sugar, and is essentially candy – you can even flavor it! Order your copy here.
|Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.