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Banana Cajeta Upside Down Cake

[Photograph: Anna Markow]

Patience can be tough when it comes to cake, but this cake transforms into something extra amazing after a night of chilling in the fridge. The caramel-soaked edges become chewy and addictive and the bananas melt into something akin to a glaze.

This cake is heavenly served warm with vanilla ice cream, but chilled vanilla anglaise produces the same effect for slightly less effort. If you really want to be crazy, a little crushed pineapple and a few flecks of crispy bacon make this cake, well, bananas.

Note: If you can't find Cajeta, dulce de leche is an acceptable substitute, but the slight goaty funkiness of Cajeta is a unique treat that balances out the sticky-sweet overripe bananas perfectly.

About the Author: Anna Markow is a pastry chef obsessed with doing things that no one else does and giving unusual ingredients their time to shine. You can follow her sometimes-pastry-related thoughts on Twitter @VerySmallAnna and see her adventures in creativity on her website, VerySmallAnna.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

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