prevrnuti čokoladasti kolač sa karamelizovanim bananama - Chocolate-Caramel-Banana Upside-Down Cake

Još jedan kolač iz Cake keepers Cakes kuvara - ovaj put sa bananama, za nekoga ko voli banane. Lep dan je bio danas - doduše, izlazak na izbore se ugurao među neke mirne nedeljne aktivnosti - ispeći kolač drugarici za rođendan, ručati sa ćerkama, skajp sa detetom koje je daleko, oprati terase i zvaničnoo reći zimi zbogom...

... pa uraditi zadatke i staviti ih na prezentaciju, pa čitati zakone - mora se i učiti... uživati u magnoliji, koja, koliko sutra, više neće imati punu krošnju cvetova. Slušati, uživati i složiti se - Can We Really Party Today? Tuga za nečim što nije, lakša kad je sunce napolju. Pomirenje sa tim gde živim nekako sa godinama raste... ili prosto apatija uzima svoj danak... eh... idemo dalje.

(please scroll down for recipe in English)


Potrebni sastojci:
za gornji sloj kolača:

• 1⁄2 šolje (115 g) neslanog putera
• 3⁄4 šolje smeđeg šećera
• 3 zrelije babane, oljuštiti i naseći na oko prst debele parčiće

za testo:

• 3⁄4 šolje i još 2 kašike brašna
• 6 kašika kakaoa, prosejati
• 3⁄4 kašikice sode bikarbone
• 1⁄4 kašikice soli
• 6 kašika (80 g) rastopljenog neslanog putera
• 1 šolja šećera
• 2 veća jajeta
• 2 kašikice ekstrakta vanile
• 2⁄3 šolje surutke

Rernu zagrejati na 175ºC. Podmazati i pobrašnjaviti kalup za kuglof.

Puter zagrevati dok se ne formira pena, u to umešati smeđi šećer, smanjiti vatru i mešati oko 2 minuta.

Ovu mešavinu preručiti u kalup, pa po njoj poređati banane.

Pomešati brašno, kakao, sodu bikarbonu i so.

Puter i šećer dobro izmiksati, dok masa ne postane ponasta. Trebaće oko 3 minuta mešenja.

U smesu putera i šećera, umešati jaja, jedno po jedno. Mutiti dok smesa ne poveća zapreminu, bar dva minuta. Umešati vanilu.

Na maloj brzini miksera, umešati prvo trećinu mešavine brašna, pa polovinu surutke, pa opet trećinu brašna i polovinu surutke, pa na kraju, poslednju trećinu brašna.

Preliti ovu mešavinu preko banana, pa peći četrdesetak minuta, dok čačkalica ne izaše suva iz testa. Kad se izvadi iz rerne, neka par minuta ostane u kalupu, pa izvrnuti kolač. Služiti toplo uz sladoled.

Ovaj recept šaljem Nataliji koja piše blog Mystic Cakes, koja je domaćica kuvarigrice Ajme koliko nas je..., koju već godinama iz meseca u mesec igraju blogerke našeg regiona. Tako je skupljeno hiljade isprobanih recepata sa slikama i pričama o pripremi jela.

For the topping

• 1⁄2 cup (1 stick) unsalted butter
• 3⁄4 cup packed light brown sugar
• 3 ripe bananas, peeled and cut into 1⁄4-inchthick slices

For the cake

• 3⁄4 cup plus 2 tablespoons unbleached all-purpose flour
• 6 tablespoons unsweetened Dutch process cocoa powder, sifted
• 3⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 6 tablespoons (3⁄4 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2⁄3 cup buttermilk

Make the topping

1. Preheat the oven to 350ºF. Grease a 9-inch round nonstick pan and dust with flour.

2. Heat the butter in a medium saucepan over medium heat until foaming. Whisk in the brown sugar, turn the heat to low, and cook, whisking, for 2 minutes.

Scrape the mixture into the prepared pan and smooth with a spatula. Arrange the banana slices in concentric circles on top of the sugar mixture. Set aside.

Make the cake

1. Combine the flour, cocoa powder, baking soda, and salt in a medium mixing bowl.

2. Combine the butter and granulated sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes.

3. With the mixer on low speed, add the eggs, one at a time, scraping down the sides after each. Turn the mixer to high speed and beat until the mixture is light and increased in volume, about 2 minutes. Stir in the vanilla.

4. With the mixer on low, stir in 1⁄3 of the flour mixture. Stir in 1⁄2 of the buttermilk.

Repeat with the remaining flour and milk, ending with the flour. Scrape down the sides of the bowl and beat the batter on high speed for 30 seconds.

5. Pour the batter over the bananas, gently spreading it into an even layer.

6. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

Transfer the pan to a wire rack and let stand for 5 minutes. Holding the pan and a plate together with oven mitts, immediately invert the hot cake onto the plate. If necessary, replace any fruit stuck to the bottom of the pan. Let the cake cool for 20 minutes and serve warm, or serve at room temperature. Store uneaten cake in a cake keeper, or wrap in plastic and store at room temperature for up to 2 days.

This is the twenty-fourth cake from Cake Keepers Cake cookbook, by Lauren Chattman, which I find out thanks to Joyce's food blog named Kitchen Flavours. Joyce made this cake. These are her impressions. My intention is to make all cakes from that cookbook, and each and every one, without exception, has a truly sensational flavor.

I'm linking this post with Cookbook Countdown #16 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray