Banana Coffee Caramel Upside Down Cake

Friday, December 6, 2019

Words & Photography
by Melanie Lionello

I partnered with JURA Australia to create this delicious cake that I am *head over heels* for, using their gorgeous fresh espresso. It's sticky, sweet, morish and warming, and is perfect served warm with a dollop of cream.

Banana Coffee Caramel Upside Down Cake
Serves many

Ingredients (for cake)
1 and ¾ cup plain flour
1 cup brown sugar
125g butter
1 and ½ tsp baking powder
Pinch of salt
2 eggs
1/3 cup JURA espresso coffee
2 level tbs milk (40mL)

Ingredients (for caramel)
75g butter
1/3 cup brown sugar
2-3 bananas, peeled and sliced in discs

1. Preheat oven to 160C fan-forced.
2. To make cake: place butter and brown sugar into a stand mixer fitted with the paddle.
3. Cream butter and sugar until light and creamy. You may need to scrape down bowl. Add each egg one at a time, and beat until combined. Then add all remaining ingredients and beat until just combined.
4. To make caramel: Whisk together butter and sugar while butter begins melting until it thickens. Set aside.
5. Line a round 22cm cake tin with baking paper and place banana discs into the bottom. Pour over caramel. Then spoon in bake batter, smoothing out evenly.
6. Bake for 50-55 minutes until a skewer comes out clean. Let the cake sit in the pan for 10-15 minutes before carefully turning out on a plate to slice and enjoy.
*You can make a double batch of caramel for extra topping if you like.


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