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| Banana Pecan Upside Down Cake |
| Ingredients Topping: 1 cup packed light brown sugar 1/4 cup [1/2 stick] unsalted butter 3 Tablespoons pure maple syrup 1/4 cup coarsely chopped pecans 4 large ripe bananas, peeled, cut diagonally in 1/4-inch slices Cake: 1 cup all-purpose flour 2 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 3/4 cup sugar 6 Tablespoons unsalted butter, softened 1 large egg 1/2 teaspoon vanilla extract 6 Tablespoons milk Method Heat oven to 325 For topping, combine sugar and butter in medium saucepan; stir over low heat until butter melts and mixture is well-blended. Pour into 9-inch cake pan with 2-inch sides. Spread to coat bottom of pan. Pour maple syrup over sugar mixture and sprinkle on nuts. Place bananas in concentric circles over nuts, overlapping slightly and covering bottom. For cake, stir together flour, baking powder, cinnamon, and salt in medium bowl. Beat sugar and butter in bowl of electric mixer on high speed until creamy, about 4 minutes. Add egg and vanilla and beat until light and fluffy. Beat in flour mixture alternately with milk in three additions. Spoon batter over bananas. Bake until toothpick inserted in center comes out clean, about 55 minutes. Transfer cake to cooling rack. Run knife around sides. Cool 30 minutes. Place serving plate over pan; invert cake. Let stand 3 minutes; lift off pan. Serve with sweetened whipped cream, if desired. |