PASTEL VOLTEADO DE PLáTANO MACHO

Pastel Volteado de Plátano Macho image

I love plantains! I love them fried, steamed, and even raw (although if I eat too many this way, I get a stomach ache). Whenever I see some black ripe ones, I buy many and figure I'll eat them one way or another. I went crazy one day last year in Mexico and ate them every way I could think of. Then I had my aha moment! I thought that whatever desserts are tasty with bananas must also be good with plantains, so I played around a bit and decided that the upside-down cake was the best way to go. I think it's great on its own, but you can serve it with a little crema as well.

Yield serves 8 to 10

Number Of Ingredients 11

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Ingredients

3 1/2 cups sugar
1/3 cup water
2 ripe but firm plantains
2 cups all-purpose flour
2 1/2 tablespoons baking powder
1/2 teaspoon freshly ground canela
1/4 teaspoon salt
1/4 cup unsalted butter, at room temperature
2 eggs
2 teaspoons pure vanilla extract
1 cup whole milk

Steps:

Preheat the oven to 350°F. Combine 2 cups of the sugar and the water in a small, heavy saucepan. Cover and bring to a boil over medium-low heat, then remove the lid to release the steam, which will help avoid crystallization. Continue cooking until the sugar dissolves and turns a dark golden color, then swirl the mixture around so it caramelizes evenly. Pour into an 8-inch cake pan and allow it to set for a few minutes. Meanwhile, peel and cut the plantains into slightly diagonal slices about 1/4 inch thick. Arrange them over the caramel, in slightly overlapping concentric circles, covering the bottom. (If you have any leftover plantain, mash it and set it aside.)
Sift together the flour, baking powder, canela, and salt into a bowl and whisk to incorporate. In a separate bowl with a mixer, or in a standing mixer, cream together the butter and the remaining 1 1/2 cups sugar until light and fluffy. Add the eggs one at a time, then add the vanilla and any mashed plantain (don't add more than 1/3 cup), blending until well incorporated. Add about one-third of the flour mixture, alternating with one-third of the milk, and blend to combine, adding the remaining flour mixture and milk in two more batches. Pour the batter over the plantains and bake until a toothpick inserted into the center comes out clean and the cake bounces back when pressed lightly in the center, 50 to 60 minutes.
Let cool for 5 to 10 minutes, run a small knife around the edges, put a serving plate on top, and carefully flip over. Serve warm or at room temperature.