Plantain Cacao Upside Down Cake

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Last Updated on November 13, 2019 by Chef Mireille

Upside Down CakeAlthough 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.

step by step -edit

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

Upside Down Cake -edit

Leave to cool completely. Slice and serve.

Plantain Cacao Cake -edit

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

The cake has a very tender crumb.

piece of cake -edit

Plantain Upside Down Cake
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Plantain Cacao Upside Down Cake

Prep Time15 mins
Cook Time45 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.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

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Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Srivalli

    Cake looks amazing….interesting to read your intro…In india though many times the names Plantain and Banana is interchanged .quite interesting to note how each cuisine differs!

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