Walnut-Banana Upside-Down Cake |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Serve this at your next dinner party; just don't expect any to be left! One tablespoon of rum, mixed in with the maple syrup, is a nice addition. Ingredients:
1 cup packed light brown sugar |
1/4-1/2 cup unsalted butter |
3 tablespoons pure maple syrup, no substitutes |
1/4 cup coarsely-chopped, toasted walnuts |
4 large ripe bananas, , peeled and cut diagonally into quarter-inch thick slices |
1 cup all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon cinnamon |
1/4 teaspoon salt |
3/4 cup white sugar |
3/8-3/4 cup unsalted butter, softened |
1 large egg |
1/2 teaspoon pure vanilla extract |
6 tablespoons milk |
Directions:
1. Preheat oven to 325F degrees.
2. First, make topping: In a heavy, medium-sized saucepan, combine sugar and butter over low heat.
3. Stir until butter melts and mixture is well combined; then pour into a 9-inch-diameter cake pan that has 2-inch-high sides; spread to coat bottom of pan.
4. Pour maple syrup over sugar mixture, then evenly sprinkle on the nuts.
5. Place banana slices in concentric circles on the nuts, overlapping slightly and covering the bottom of the pan.
6. Now, make cake: In a medium-sized bowl, stir together the flour, baking powder, cinnamon and salt.
7. In another medium-sized bowl, beat sugar and butter together until creamy; add egg and vanilla, then beat until light and fluffy.
8. Beat in flour mixture, alternating with milk, in 3 additions.
9. Spoon this batter over the bananas; bake about 55 minutes, or until a tester inserted into centre comes out clean.
10. Transfer cake, in pan, to a rack, and run a knife around the sides; let cool on rack for 30 minutes.
11. Place plate over pan; invert cake- let stand for 3 minutes, then gently lift off the pan.
12. Serve warm, preferably with whipped cream.
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