Vanilla Upside-Down Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Vanilla Upside Down Cake is a delightful dessert featuring a tender cake infused with vanilla extract and banana puree, topped with a layer of pecans. This recipe combines all purpose flour, both granulated and brown sugar, eggs, butter, milk and leavening agents to create a moist, flavourful cake. With a preparation time of 20 minutes and cooking time of 25 minutes, this cake suits anyone looking for a straightforward yet impressive dessert to prepare and enjoy.
Ella x
Ingredients
- 300 gall-purpose flour
- 200 ggranulated sugar
- 100 gbrown sugar
- 100 gunsalted butter
- 2large eggs
- 1 mlvanilla extract
- 5 gsalt
- 10 gbaking powder
- 5 gbaking soda
- 200 mlbanana puree
- 200 mlwhole milk
- 100 gpecans
Detail level
Instructions
- 1
Preheat the oven to 180°C. Grease a 20cm round cake pan and line the bottom with parchment paper.
Tip: Use a non-stick pan to prevent the cake from sticking.
- 2
In a medium saucepan, combine the brown sugar, butter, and 50ml of water. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.
Tip: Don't leave the saucepan unattended, as the sugar can burn easily.
- 3
Remove the saucepan from the heat and stir in the banana puree. Let the mixture cool slightly.
Tip: Be careful, as the mixture will be hot.
- 4
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and baking soda.
Tip: Make sure to get rid of any lumps.
- 5
Add the eggs one at a time, whisking well after each addition.
Tip: Don't overmix, as this can result in a dense cake.
- 6
Whisk in the vanilla extract and salt.
Tip: Use a high-quality vanilla extract for the best flavor.
- 7
Pour the milk into the mixing bowl and whisk until the batter is smooth.
Tip: Don't worry if the batter seems too thin – it will thicken as it cools.
- 8
Pour the batter into the prepared cake pan and smooth the top.
Tip: Make sure the batter is evenly distributed.
- 9
Arrange the pecans on top of the batter in a circular pattern.
Tip: Don't overcrowd the pan – leave a little space between each pecan.
- 10
Pour the remaining sugar and butter mixture over the pecans.
Tip: Don't worry if the mixture is a little sticky – it will set as it cools.
- 11
Bake the cake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Don't overbake, as this can result in a dry cake.
- 12
Remove the cake from the oven and let it cool in the pan for 5 minutes.
Tip: Don't worry if the cake seems a little wobbly – it will set as it cools.
- 13
Transfer the cake to a wire rack to cool completely.
Tip: Let the cake cool completely before serving.
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