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Banana Berry Caramel Upside Down Cake

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Impresión
Tiempo de preparación30 minutos
Hora de cocinar35 minutos
Sirve8

This Banana Berry Caramel Upside Down Cake is a stunning twist on a classic dessert, featuring ripe bananas and juicy California Giant berries nestled beneath a rich, buttery caramel layer. Baked until golden and flipped for a showstopping finish, each slice is fruity, tender, and irresistibly gooey. Perfect for sharing—if you feel like it.

INGREDIENTES

    For the Caramel Topping

  • 2 ripe bananas
  • 1½ cups mixed California Giant strawberries (thinly sliced), blueberries, & blackberries
  • ½ cup sugar

  • 3½ tablespoons unsalted butter

  • Pinch of salt


    • For the Cake Batter

  • ½ cup unsalted butter, softened

  • ½ cup sugar

  • ½ cup plain yogurt 

  • 2 large eggs

  • 1⅔ cups all-purpose flour

  • 1½ teaspoons baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon salt


DIRECCIONES

      • Prep the pan: Grease a 9-inch round cake pan with butter. Slice the bananas lengthwise and layer them (cut-side down) at the bottom of the pan. Scatter the berries evenly across the bottom of the pan filling in the holes from where you placed the banana slices. 

      • Make the caramel: In a saucepan over medium heat, melt the sugar until it turns a golden amber color. Remove from heat and stir in the butter and a pinch of salt until smooth. Pour the hot caramel evenly over the bananas/berries in the pan.

      • Make the batter: In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the yogurt.

      • Add the eggs: Add eggs one at a time, beating well after each addition.

      • Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing until just combined.

      • Assemble and bake: Pour the batter over the fruit and spread evenly. Bake at 350°F for 25-35 minutes, or until a toothpick inserted in the center comes out clean.

      • Cool and flip: Let the cake cool in the pan for 10 minutes. Then run a knife around the edges and invert onto a serving plate. Let cool slightly before serving. Enjoy!


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