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Recipe: Banana Walnut Upside Down Cake
Similar Categories: Banana, Walnut, Upside, Down, Cake
Banana Walnut Upside Down Cake
TOPPING:
1 cup brown sugar
1/4 cup (1/2 stick) unsalted butter
3 Tbs. pure maple syrup
1/4 cup coarsely chopped tasted walnuts
4 large ripe bananas, peeled, cut diagonally into 1/4" thick slices
CAKE:
1 cup flour
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
3/4 cup sugar
6 Tbs. (3/4 stick) unsalted butter, softened
1 egg
1/2 tsp. vanilla extract
6 Tbs. milk
Sweetened whipped cream
For topping, heat oven to 325. Combine sugar and butter in heavy
medium saucepan. Stir over low heat until butter melts and mixture is
well blended. Pour into 9" cake pan. Spread to coat bottom of pan.
Pour maple syrup over sugar mixture. Sprinkle nuts evenly over. Place
banana slices in concentric circles on nuts, overlapping slightly and
covering bottom.
For cake, stir flour, baking powder, cinnamon and salt in medium
bowl to blend. Beat sugar and butter in another medium bowl until
creamy. Add egg and vanilla; beat until light and fluffy. Beat in
flour mixture alternately with milk in 3 additions. Spoon batter over
bananas. Bake until tester inserted into center of cake comes
out clean, about 55 minutes. Transfer cake to rack. Run knife around
pan sides. Cool cake on rack 30 minutes. Place plate over pan;
invert cake. Let stand 3 minutes, then gently lift off pan. Serve
warm with whipped cream.
TOPPING:
1 cup brown sugar
1/4 cup (1/2 stick) unsalted butter
3 Tbs. pure maple syrup
1/4 cup coarsely chopped tasted walnuts
4 large ripe bananas, peeled, cut diagonally into 1/4" thick slices
CAKE:
1 cup flour
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
3/4 cup sugar
6 Tbs. (3/4 stick) unsalted butter, softened
1 egg
1/2 tsp. vanilla extract
6 Tbs. milk
Sweetened whipped cream
For topping, heat oven to 325. Combine sugar and butter in heavy
medium saucepan. Stir over low heat until butter melts and mixture is
well blended. Pour into 9" cake pan. Spread to coat bottom of pan.
Pour maple syrup over sugar mixture. Sprinkle nuts evenly over. Place
banana slices in concentric circles on nuts, overlapping slightly and
covering bottom.
For cake, stir flour, baking powder, cinnamon and salt in medium
bowl to blend. Beat sugar and butter in another medium bowl until
creamy. Add egg and vanilla; beat until light and fluffy. Beat in
flour mixture alternately with milk in 3 additions. Spoon batter over
bananas. Bake until tester inserted into center of cake comes
out clean, about 55 minutes. Transfer cake to rack. Run knife around
pan sides. Cool cake on rack 30 minutes. Place plate over pan;
invert cake. Let stand 3 minutes, then gently lift off pan. Serve
warm with whipped cream.
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