caramel-walnut upsidedown banana cake

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caramel-walnut upsidedown banana cake

A new take on pineapple upside-down cake. Here, a sticky brown-sugar caramel

drips down the sides of a super-moist banana cake.

 

Servings: Makes 6 to 8 servings

 

Topping:

Nonstick vegetable oil spray

1/2 cup (1 stick) unsalted butter

1 cup (packed) golden brown sugar

3 tablespoons dark corn syrup

3/4 cup walnut halves or pieces

 

Cake:

1 3/4 cups cake flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup sugar

1/2 cup (packed) golden brown sugar

2 large eggs

1 cup mashed very ripe bananas (2 to 3 large)

3 tablespoons sour cream

1 tablespoon dark rum

1 teaspoon vanilla extract

Whipped cream or vanilla ice cream

 

For topping:

Spray 8-inch round cake pan with 2-inch-high sides with nonstick spray. Bring

butter, sugar, and corn syrup to boil in medium saucepan, stirring constantly

until butter melts. Boil syrup 1 minute. Stir in nuts. Spread topping in

prepared pan. Let topping cool completely.

 

For cake:

Preheat oven to 350°F. Sift first 4 ingredients into medium bowl. Using electric

mixer, beat butter and both sugars in large bowl until blended. Beat in eggs 1

at a time, then mashed bananas, sour cream, rum, and vanilla. Beat in dry

ingredients in 2 additions just until combined. Spoon batter into pan.

 

Bake cake until tester inserted into center comes out clean, about 55 minutes.

Cool 15 minutes. Cut around cake. Place platter over pan. Holding pan and

platter together, turn over. Let stand 5 minutes, then gently lift off pan. Cool

at least 15 minutes for topping to set. Serve warm or at room temperature with

whipped cream or vanilla ice cream.