Best Upside Down Chocolate Chip Cake Recipes

BANANA-CHOCOLATE CHIP UPSIDE DOWN CAKE

Steps:

• To make the topping, mix the brown sugar and water together in an 8-inch square metal cake pan or cast iron skillet.
• Heat the mixture until it begins to boil, reduce the heat and simmer 45 seconds, stirring constantly.
• Remove from heat and set aside to cool.
• When cool, slice the bananas into 1/4-inch thick slices.
• Arrange them in rows over the melted sugar in the pan, overlapping them slightly.
• Sprinkle the slices with the lemon juice.
• To make the cake, preheat the oven to 350 degrees.
• Sift the flour, baking powder, baking soda, salt and cinnamon into a large bowl.
• Stir in the granulated sugar.
• In a separate bowl, mix together the butter, egg, egg white, banana puree, sour cream and vanilla.
• Make a well in the center of the flour mixture and stir in the wet ingredients until just combined.
• Fold in the chocolate chips.
• Carefully spread the batter over the bananas and bake for 40 minutes.
• Remove from oven and allow to cool for at least 20 minutes.
• Loosen the edges of the cake from the pan and invert on a serving platter.

UPSIDE DOWN CHOCOLATE CHIP CAKE

Steps:

• Heat oven to 350°F.
• Spray 9 inch round cake pan with non stick cooking spray (Pam).
• Add butter(for the topping) in the cake pan and place in preheated oven until butter has melted (1 minute).
• Add remaining topping ingredients to pan and set aside. Make sure it is evenly spread over the bottom of the pan.
• In bowl sift flour, salt baking powder, baking soda, cocoa powder and sugar.
• In separate bowl whisk together vegetable oil, milk, egg and vanilla.
• Add to dry ingredients mix well.
• Add hot coffee mix well.
• Pour over nut mixture in cake pan.
• Bake 25-30 minutes or until cake tester comes out clean.
• Let cool in pan for 5 minutes.
• Invert on to cake plate add milk chocolate chips, while cake is still warm so they melt a bit.

BANANA & CHOCOLATE CHIP UPSIDE DOWN CAKE

Steps:

• 1. To make the topping, place the brown sugar and water or butter in an 8-inch (20 cm) square cake pan. Warm the pan directly on the stovetop over low heat, stirring until the sugar is thoroughly moistened. If using water, simmer the mixture for about 45 seconds. If using butter, stir just until the sugar is moist and bubbling, then remove from from heat. (It won't melt completely smooth, and there may be a few bare spots, which is normal.) Let cool to room temperature. 2. Peel and slice the bananas in 1/4-inch (1 cm) slices. Arrange them in slightly overlapping rows over the melted brown sugar. Sprinkle with a few drops of lemon juice. 3. Preheat the oven to 350ºF (180ºC). 4. Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl, making sure there are no lumps. Mix in the granulated sugar. 5. In a small bowl, mix together the butter, egg, egg white, banana puree, sour cream, and vanilla. 6. Make a well in the center of the dry ingredients and stir in the wet ingredients until almost combined. Do not overmix. Gently fold in the chocolate pieces. 7. Scrape the batter into the pan over the bananas, then use a spatula to carefully spread the batter over the sliced fruit. 8. Bake for 40 minutes, or until the cake feels just set in the center when you touch it. 9. Cool the cake for about 20 minutes, then run a knife along the edges of the cake to help it release from the pan. Invert the cake onto a serving platter.