Apple and banana cake

I have often found myself waking up with a few apples past their prime and 2-3 bananas about to get mushy. I usually choose to quickly make this upside-down cake because I don't need complicated ingredients, and the steps are quite straightforward. The base is simple, and the combination of caramelized apples and ripe bananas really has something special, especially if you let it chill in the fridge for a few hours.

Quick Info

Total time: about 1 hour
Preparation time: 20-25 minutes
Baking time: 30-35 minutes (depends on the oven)
Servings: 8-10
Difficulty: medium (no extensive baking experience needed, but involves beating egg whites and caramelizing sugar)
Recipe type: upside-down fruit cake (great for dessert, guests, or as a weekend treat)

Ingredients

Fruits and caramel:
6-7 apples
2-3 bananas
200 g sugar
150 ml water
1.5 tablespoons butter or margarine

Base:
5 eggs (separate the whites from the yolks)
5 tablespoons sugar
5 tablespoons flour
1 packet vanilla sugar
1 packet baking powder (added with the last tablespoon of flour)

Preparation method

1. Caramel and fruits:
Pour 200 g of sugar into a large saucepan, add 150 ml of water and 1.5 tablespoons of butter or margarine. Place over medium heat and stir until the sugar begins to caramelize, but do not let it burn. The caramel should be golden, not dark brown.

2. Apples and bananas:
Peel the apples and cut them into medium-sized cubes. Peel the bananas and slice or cube them (according to preference). When the caramel is ready, add them directly into the saucepan over the caramel. Gently mix to distribute evenly, but do not overdo it to avoid breaking them apart.

3. Base:
Separate the eggs. Beat the egg whites until stiff with a mixer. When the foam is firm, add the vanilla sugar and the 5 tablespoons of sugar, mixing continuously until dissolved. Then add the yolks, gently folding with a spatula or whisk.

Gradually add the flour in 4-5 batches, incorporating well. Mix the baking powder with the last tablespoon of flour and add it at the end, stirring as gently as possible to avoid losing air in the mixture.

4. Pouring and baking:
Pour the base mixture over the fruits in the saucepan, leveling it gently with a spatula. Place the saucepan in the preheated oven at 180°C. Bake for 30-35 minutes or until the base passes the toothpick test (the toothpick inserted comes out clean).

5. Inversion:
Remove the saucepan from the oven and let it sit for 5 minutes on the counter. Then quickly invert it onto a serving plate while it is warm, so the fruits slide nicely over the base. If you leave it too long, the caramel may harden and not come out easily.

6. Serving:
Let the cake cool completely before cutting. You can decorate it with whipped cream or serve it plain, chilled. The fruits form a shiny layer on top.

Why I make this recipe often

I love it because it's a quick way to use up leftover fruits, it doesn't require special ingredients, and it doesn't take much time with the mixer. The base turns out airy, and the combination of caramelized apples with bananas is especially nice after the cake has chilled. It stays good even the next day.

Tips and variations

Tips

- For the caramel, be careful not to burn the sugar. Stay close to the saucepan and do not turn the heat up too high.
- Use a non-stick saucepan if you have one, so the caramel doesn't stick when inverting.
- If you want a thicker layer of fruits, choose sweeter and firmer apple varieties.
- The base should be spread quickly over the fruits while they are still hot.
- If you see that some fruits stick to the saucepan after inverting, you can gently loosen them with a spatula and place them on top of the cake.

Substitutions

- Butter can be replaced with margarine if you want a vegan or lacto-vegetarian version.
- Vanilla sugar can be omitted if you don't have it, or you can add a bit of vanilla extract.
- You can use only apples if you don't have bananas, or vice versa (but the base and caramel remain the same).

Variations

- For a more aromatic taste, you can sprinkle a bit of cinnamon over the fruits, but it is not essential.
- Other soft fruits, like pears, can be included in the recipe if you have them on hand.
- The base can be left plain or you can add a bit of grated lemon zest for freshness.

Serving ideas

- It serves very well chilled, after a few hours in the fridge.
- You can put whipped cream on top, but it also works plain.
- If you cut it the next day, the base absorbs some syrup from the fruits and becomes more moist.

Frequently asked questions

1. Can I use a different type of saucepan than a non-stick one?
A non-stick saucepan is preferred, but a regular one will work too, as long as you grease it well with butter beforehand or use parchment paper cut to fit the bottom of the pan.

2. Can this cake be frozen?
I do not recommend freezing, as the fruits change texture, and the caramel may melt unevenly when thawed.

3. Can I make the base with less sugar?
You can slightly reduce the amount in the base (for example, 4 tablespoons), but keep in mind that it will be less fluffy.

4. What can I replace the eggs with if I want a vegan version?
The recipe has not been tested with egg substitutes, but you can try using beaten aquafaba for the egg whites and plant-based milk or soy yogurt for the yolks, adjusting the flour texture accordingly.

5. The base doesn't rise or comes out undercooked in the middle. What am I doing wrong?
Usually, the cause is either that you didn't beat the egg whites enough, or you opened the oven too early. It's important to incorporate the flour gently and not let the mixture sit before baking.

Nutritional values

Approximately, per serving (out of 10): 220-240 kcal. Approximate macros: 4 g protein, 6 g fat (with butter), 42 g carbohydrates. Most of the calories come from sugar and fruits. Whipped cream or extra toppings add additional calories. Values may vary slightly depending on how much sugar remains in the caramel and the type of fruits used.

Storage and reheating

The cake keeps well in the fridge, covered, for 2-3 days. I do not recommend reheating, as the fruits and caramel may become watery or burn. It is best served chilled, straight from the fridge. If you want to slice it nicely, let it cool completely first.

 Ingredients: 6-7 apples 2-3 bananas 200 g sugar 150 ml water 1 and a half tablespoons of butter or margarine The batter is made from: 5 eggs 5 tablespoons sugar 5 tablespoons flour 1 vanilla sugar

 Tags:  apple and banana cake