Banana Walnut Upside Down Cake
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/2 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 cup all purpose flour
- 3/4 cup sugar
- 1/4 cup (1/2 stick) unsalted butter
- 3 tablespoons pure maple syrup
- 6 tablespoons milk
- sweetened whipped cream
- 1 cup (packed) golden brown sugar
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- Carbohydrate 80 g(27%)
- Cholesterol 63 mg(21%)
- Fat 18 g(28%)
- Fiber 3 g(10%)
- Protein 4 g(8%)
- Saturated Fat 10 g(49%)
- Sodium 189 mg(8%)
- Calories 483
PreparationFor topping: Preheat oven to 325°F. Combine sugar and butter in heavy medium saucepan. Stir over low heat until butter melts and mixture is well blended. Pour into 9-inch-diameter cake pan with 2-inch-high sides. 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.
PreparationFor topping: Preheat oven to 325°F. Combine sugar and butter in heavy medium saucepan. Stir over low heat until butter melts and mixture is well blended. Pour into 9-inch-diameter cake pan with 2-inch-high sides. 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.
