It’s a standard upside-down cake, but instead of pineapple, it boasts a dizzying spiral of ripe, tropical plantains – a perfect match for the molasses-based cake. The butter and brown sugar bubble and brown, making the edges of the cake just a little bit crisp – which is the best part.
| Cook Time | Passive Time |
| 35 minutes | 30 minutes |
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It’s a standard upside-down cake, but instead of pineapple, it boasts a dizzying spiral of ripe, tropical plantains – a perfect match for the molasses-based cake. The butter and brown sugar bubble and brown, making the edges of the cake just a little bit crisp – which is the best part.
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Ingredients
Dry ingredients
- 1 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 pinch salt
Wet ingredients
- 2 eggs
- 4 Tbsp butter , melted
- 1/4 cup molasses
- 1 tsp vanilla extract
- 1/2 cup milk
Base
- 4 Tbsp butter
- 1/4 cup brown sugar
- 1-2 plantains , ripe, sliced 1/8″ thick
Servings:
Units:
Instructions
- Preheat the oven to 350F.
- Whisk the dry ingredients together.
- In another bowl mix the wet ingredients together.
- Place your cake pan over low heat on the stovetop. Add the remaining 4 tablespoons of butter and the brown sugar. Once melted, stir to make an even coating on the bottom of the pan and remove from heat.
- Layer the sliced plantains around in overlapping circles.
- Add the wet ingredients to the dry and whisk to combine. Pour into the cake pan.
- Bake for 35-40 minutes or until a toothpick comes out clean.
Recipe Notes
NOTE: The plantains should be turning black and about the texture of a banana when sliced. If they are green they’ll be hard as a rock, even after cooking, and you’ll be disappointed. You can substitute bananas for the plantains but, once cooked, they’ll probably soften to the point of disappearing into the cake.