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Upsidedown Hazelnut Banana Cake Recipe

Upsidedown Hazelnut Banana Cake

Recipe courtesy Gale Gand

Show: Sweet Dreams

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (20)

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Average Rating:

Total Reviews: 20

Showing 11-20 of 20

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  • on December 28, 2008

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    I also used 2 pans. I used 9", but think 2 8" would be better IF you split the recipe. With so much batter, I couldn't imagine putting it all into 1 cake pan.
    If you use 2 pans there is no altering the time. I inverted after 5 min. and had no problems with it coming out.
    We ate one right away and I'm freezing one for later. Whipped cream would be perfect to me.

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  • on July 28, 2007

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    After reading the reviews I decided to make a few adjustments. I decided to bake the batter in two 8 inch pans. I evenly divided the schmear and the batter between the 2 pans baked them for 45 minutes. The cakes were beautiful and delicious. Top with whipped cream or vanilla ice cream and your in heaven. My family can't get enough. I didn't have nuts so I left them out but we didn't miss it.

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  • on March 21, 2006

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    This was more like a banana bread than a cake. It was heavy, dry and hard. I followed the recipe exactly so i'm not sure what happened. I am not going to make this one again.

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  • on February 17, 2006

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    Followed Recipe, came out very buttery and not cooked enough, I cooked it for 40 min, it was saturated from the butter. It was very heavy. I needed to cook it for another 15 minutes. Overall, it was flavorful, maybe next time I'll try a different pan?

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  • on July 21, 2005

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    For months I told people I was bringing an upside down banana cake for Christmas. The cake was good, but not nearly as good as I was expecting.

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  • on February 19, 2005

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    I enjoyed making this "sweet" cake I would recommend it to anyone!!!

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  • on September 12, 2004

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    it combines everything i like! but instead of the hazelnut shmear, I melted dark chocolate with butter and put that at the bottom. it was so goooood.

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  • on August 24, 2004

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    I have been a Chef now for 12 years cooking for 21, and for the past 3 years now a huge fan of Gale Gand. I followed this recipe to the "T" with the exception of a teaspoon of cinnamon and it came out amazing!
    Just a tip though, have it out of the oven and inverted an hour befor you want to cut it as it will stay hot for quite a while due to the very hot sugar that will glaze it. This is a great cake for a fine dining restaurant or any foodie and is very easy to prepare!!!!

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  • on August 13, 2004

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    I found several details missing from the recipe that caused my first attempt to not be completely cooked at the end of the baking time.

    One of the key things, is to only put enough of the sauce in the bottom of the pan to barely coat; any more than that, and the bottom of your oven will be overflowing with the hazelnut mixture, and the center of your cake won't be cooked through before the hazelnut mixture starts to burn. Save the rest to top the cake once it cools from the oven.

    I would also strongly recommend that you place foil in the bottom of the oven before baking to catch whatever amounts of the hazelnut mixture bubbles over.

    The end result was very good, but I doubt I'll make it again (the time it took too to clean the oven afterwards didn't make it worth it to me.

    Any 'enhanced' instructions or tips she can add to this recipe would be a great help.

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  • on July 28, 2004

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    The cake was beautiful when I took it out of the oven. But, I baked it in the evening for a pot luck lunch the next day. The brown sugar/butter/nut mixture became sugary after it cooled. I tried to reheat it in the microwave and most of the cake turned gummy - as if it wasn't cooked completely. Only the outside 1.5 inches was still 'cooked'. So, don't plan on reheating this cake.

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