Plantain Cacao Upside Down Cake

Last Updated on November 13, 2019 by Chef Mireille

Although this is a super soft, moist and tender cake, it also has a whole lot of goodness. With more potassium than banana, plantain is an energy producing fruit so this cake will provide energy instead of weighing you down, the normal result of eating rich desserts. Although plantain is becoming more commonly available and known to many people in America, most still use it as only a vegetable in savory preparations. However for those of us from the Caribbean, ripe plantains are often used in desserts so I did a Caribbean twist to an American classic of upside down cake in this version.

I also used cacao nibs. Cacao, along with acai, goji berries and quinoa, are one of the ancient super foods that have become popular. Not the processed chocolate that most purchase, but the raw cacao is full of antioxidants to boost your immune system.

Plantain Cacao Upside Down Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 1 cake

Ingredients:

• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/3 cup cacao nibs

Top Layer Ingredients:

• 3 tablespoons unsalted butter
• 2 thinly sliced very ripe plantains
• 1/2 teaspoon freshly grated nutmeg
• 1/4 cup firmly packed brown sugar
• 1 tablespoon pepper jelly

Preheat oven to 350 F.

In the bowl of an electric mixer, mix butter and sugar. Blend until light and creamy.

Add eggs one at a time, mixing well after each addition. Add vanilla and mix to combine.

Add flour, baking powder and salt. Mix well until thoroughly combined.

Add milk and mix well. Add cacao nibs and mix until thoroughly combined.

In a cast iron skillet on medium heat, melt butter for top layer. Remove from heat and layer plantain slices. Sprinkle nutmeg and brown sugar on top. Return to heat and cook until brown sugar melts, 3-5 minutes.

Pour and spread cake batter on top in an even layer. Place in oven and bake for 45 minutes, until a knife inserted comes out clean.

Leave to cool for 15 minutes. Flip over onto a plate. Brush the jelly on top.

Leave to cool completely. Slice and serve.

Although I used pepper jelly, you can use a more neutral jelly like apricot if you prefer.

The cake has a very tender crumb.

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Plantain Cacao Upside Down Cake

Prep Time15 minutes mins

Cook Time45 minutes mins

Ingredients

• 1/2 cup unsalted butter softened
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/3 cup cacao nibs
• Top Layer Ingredients:
• 3 tablespoons unsalted butter
• 2 thinly sliced very ripe plantains
• 1/2 teaspoon freshly grated nutmeg
• 1/4 cup firmly packed brown sugar
• 1 tablespoon pepper jelly

Instructions

• Preheat oven to 350 F.
• In the bowl of an electric mixer, mix butter and sugar. Blend until light and creamy.
• Add eggs one at a time, mixing well after each addition. Add vanilla and mix to combine.
• Add flour, baking powder and salt. Mix well until thoroughly combined.
• Add milk and mix well. Add cacao nibs and mix until thoroughly combined.
• In a cast iron skillet on medium heat, melt butter for top layer. Remove from heat and layer plantain slices. Sprinkle nutmeg and brown sugar on top. Return to heat and cook until brown sugar melts, 3-5 minutes.
• Pour and spread cake batter on top in an even layer. Place in oven and bake for 40-45 minutes, until a knife inserted comes out clean.
• Leave to cool for 15 minutes. Flip over onto a plate. Brush the jelly on top. Leave to cool completely. Slice and serve.

Notes

Although I used pepper jelly, you can use a more neutral jelly like apricot if you prefer.

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