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1
Preheat the oven to 350F.
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2
Combine 2 cups of the sugar and the water in a small, heavy saucepan.
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3
Cover and bring to a boil over medium-low heat, then remove the lid to release the steam, which will help avoid crystallization.
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4
Continue cooking until the sugar dissolves and turns a dark golden color, then swirl the mixture around so it caramelizes evenly.
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5
Pour into an 8-inch cake pan and allow it to set for a few minutes.
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6
Meanwhile, peel and cut the plantains into slightly diagonal slices about 1/4 inch thick.
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7
Arrange them over the caramel, in slightly overlapping concentric circles, covering the bottom.
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8
(If you have any leftover plantain, mash it and set it aside.)
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9
Sift together the flour, baking powder, canela, and salt into a bowl and whisk to incorporate.
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10
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.
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11
Add the eggs one at a time, then add the vanilla and any mashed plantain (dont add more than 1/3 cup), blending until well incorporated.
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12
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.
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13
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.
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14
Let cool for 5 to 10 minutes, run a small knife around the edges, put a serving plate on top, and carefully flip over.
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15
Serve warm or at room temperature.
