Tropical Upside-down Cake |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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For something a little different.... Ingredients:
2 tablespoons dark rum |
3 bananas, sliced about 1/4 thick |
2 tablespoons margarine |
1/4 cup dark brown sugar |
1/2 cup coconut |
1/3 cup macadamia nuts, toasted and very coarsely chopped |
2/3 cup sugar |
1/4 cup margarine |
2 eggs |
1 1/2 cups flour |
1 1/2 teaspoons baking powder |
1 pinch salt |
1/2 cup milk |
Directions:
1. Preheat oven to 350. Spray a 9 round cake pan with cooking spray.
2. In a bowl, pour the rum over the banana slices. Set aside.
3. In a saucepan, melt the margarine and brown sugar.
4. Arrange the bananas in the prepared cake pan. Sprinkle the coconut over them, then the macadamia nuts. Pour the brown sugar mixture over these layers.
5. Cream the butter and sugar together, then add eggs, beating till smooth.
6. In separate bowl, combine dry ingredients (sift or not, up to you).
7. Slowly add dry ingredients butter/sugar mixture alternately with the milk, beating between additions.
8. Pour the cake batter over the toppings in pan. Bake 45 minutes or until toothpick comes out clean.
9. When cake is done, run knife around edge of pan, and invert on serving plate to serve. Best served at room temperature.
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