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THIS WEEKS RECIPE

BANANA UPSIDE DOWN CAKE


 
TOPPING;
1 cup, packed, dark brown sugar
1/4 cup (1/2 stick) butter
1/4 cup pure maple syrup
1/4 cup coarsely chopped, toasted walnuts
4 large, ripe bananas, peeled, cut into ¼ -inch diagonal slices
 
Cake
1 cup all-purpose flour
2 teaspoons baking powder
2/3 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup sugar
6 tablespoons (3/4 stick) butter, at room temperature
1 large egg
1teaspoon vanilla extract
6 tablespoons milk
 
Whipping Cream
 
Preheat oven to 325°F.
 
To Make Topping;
In a heavy, medium saucepan, combine sugar and butter. Stir over low heat until butter melts and mixture is well blended. Pour into a 9-inch cake pan with 2 –inch high sides. Spread to coat bottom of pan. Cover mixture with maple syrup, then sprinkle with nuts. Place banana slices  on top of the nuts, overlapping slightly and covering the bottom.
 
To Make the Cake;
Sift flour, baking powder, cinnamon and salt into a medium bowl. In a small bowl beat together butter and sugar until creamy. Add egg and vanilla, beat until light and fluffy. Stir in flour mixture alternately with milk. Spoon batter over bananas and place in pre-heated oven. Bake until tester inserted into center of cake comes out clean, about 50 minutes to an hour.
Transfer cake to a rack, run knife around the sides of the pan, let cake cool on the rack for a half hour. Place a serving dish over the pan, invert cake and let it stand for a few minutes, then gently lift off pan. Serve warm with whipped cream.

 

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