Caramel Banana Coffee Cake | PCC Natural Markets

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Caramel Banana Coffee Cake

Serves: 8 to 10

3
Your rating: None (1 vote)
Your rating: None (1 vote)

This dense, moist coffee cake is cooked upside down and inverted to reveal a glistening layer of caramel, while the cake itself is aromatic with freshly ground coffee and bananas. For the best flavor, use a good quality, medium roast bean.

Ingredients

For the caramel:

For the cake:

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Preparation

Preheat oven to 350° F.

To make caramel:
In the bottom of a 9-inch spring form, spread butter and brown sugar evenly and sprinkle with rum.

To make cake:
Cream butter and sugar together. Add eggs, one at a time, beating until smooth. Blend in mashed bananas, vanilla and coffee.

In a separate bowl, whisk together flour, baking soda, baking powder and salt. Add to banana mixture, stirring only to moisten.

Turn the batter into the caramel-coated pan and spread evenly. Bake for 35 to 45 minutes, or until a skewer inserted in the center comes out clean.

Let the cake rest for about 1 minute, then invert onto a serving platter.

Recipe by Lynne Vea, PCC Chef

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Tried it

Hi,
I tried this, I had high hopes!

I had the cake in the oven for over 45 mins, but it was still uncooked in the center. Kept on cooking. Didn't taste good at any stage. :(

Anybody else have luck with this? My cakes usually turn out great, I'm worried this recipe has a mistake.

Oh well. Thanks!

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