I’m relatively new to the world of upside down cakes (preferably baked in cast iron skillets) and I am desperately trying to make up for lost time. I started the fall with a pear upside down cake, and now have moved on to one of the banana variety from Naomi Robinson’s gorgeous new book, Baker’s Royale: 75 Twists on All Your Favorite Sweets. Not sure what my next one will be, but I’m open to suggestions.
Now, Naomi’s recipe does not call for baking this beauty in a cast iron skillet, but in a 13x9x2-inch pan instead – and I love her photo of it in all its rectangular glory. But my skillet thing is big right now, so I went with circular for mine. I also tweaked the recipe a tad to avoid calling for a stand mixer. My other “thing” (besides skillets) is oil-based cakes made in bowls with whisks. I also added a yolk, and a bit more salt and vanilla because I basically just can’t help myself. Bottom line, the cake is the perfect combo of deeply caramelized bananas, topping the most tender of vanilla cakes. In other words, it’s a winner, peeps, no doubt.
[yumprint-recipe id=’127′]
