The inspiration for this Upside Down Banana Cherry Coffee Cake was my sister-in-law’s request for me to bring a sweet coffee cake to a brunch the family was having. I wrote in my last post for my IRISH WHITE CHEDDAR CHEESE SPINACH CRUST LESS TART how I feel I have intuitively learned to pick a good recipe to try. That skill was truly evident in this absolutely delicious coffee cake. I could tell from the recipe that the coffee cake would have wonderful sweetness. I also knew that the upside down design would bake for a beautiful presentation of the bananas and cherries.
The learning in this recipe is twofold: first, trust the recipe. As I was putting the different layers together, I was not quite sure it this whole recipe would come together. Second, getting comfortable with creating layers in a dish will add such good flavor to the dish. Do these somewhat conflicting statements make sense? I often speak about creating layers of flavor in my recipes. Typically that means, add flavors and spices during each step of the cooking process. This coffee cake, had layer upon layer. So the flavors were not married by mixing them altogether but developed by distinct layers. You got the full flavor in one bite that included all of the layers.
Circling back for a moment, I found this recipe from xxxxx. Ask my wife, I love looking online and on TV for recipe ideas. That step is so part of the fun of cooking. Food Bloggers are creating so many great recipes for us to take advantage of their creativity. I just knew when reviewing this recipe that it would be so GOOD. I also knew that I had the skill level to make this work even though I had never tried the recipe before. So be fearless in the kitchen and give this Upside Down Banana Cherry Coffee Cake a try.
The cast of characters.
The developing of the coffee cake.
The Upside Down Banana Cherry Coffee Cake just out of the oven.
The Upside Down Banana Cherry Coffee Cake plated.
Upside Down Banana Cherry Coffee Cake
- 1/2 Cup Butter softened
- 2 Tbsp Rum
- 1 Cup light Brown Sugar firmly packed
- 2 Medium Ripe Bananas
- 8 Whole Maraschino cherries
- 3/4 Cup Granulated Sugar divided
- 2 Large Eggs
- 3/4 Cup Coconut Milk
- 1/2 Cup Sour Cream
- 1 Tsp Vanilla extract
- 2 Cups All purpose flour
- 1/4 Tsp Cinnamon
- 1 Cup Whip Cream optional
Melt 1/4 cup butter in a 10-inch cast-iron skillet over low heat; stir in rum. Sprinkle brown sugar evenly over butter mixture. Remove from heat.
Cut bananas in half crosswise; cut each half lengthwise into 3 slices. Arrange banana slices in a spoke pattern over syrup. Cut cherries in half and place 1 cherry half between each banana slice. Place remaining whole cherry in center of skillet.
Beat remaining 1/4 cup butter and 1/2 cup granulated sugar in a large bowl at medium speed with an electric mixer until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Add coconut milk, sour cream, and vanilla, beating just until blended. Combine baking mix and cinnamon. Add cinnamon mixture to milk mixture, beating just until blended.
Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Fold into batter. Spread batter evenly over bananas. Top with whip cream.
Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on wire rack 10 minutes. Invert cake onto a serving plate. Serve warm with whipped cream, if desired.