Recipe For Cooking Banana Walnut Upside-Down Cake

Toaster Oven Cakes :: Upside Down Cake

Banana Walnut Upside-Down Cake

Source: Bon Appetit - March 1996

Serving size: 8

Topping
1 C. golden brown sugar, packed
1/4 C. unsalted butter
3 Tbsp. pure maple syrup
1/4 C. walnuts, coarsely chopped
4 lrg. ripe bananas, peeled and cut diagonally into 1/4-in. slices

Cake
1 C. flour
2 tea. baking powder
1/2 tea. cinnamon
1/4 tea. salt
3/4 C. sugar
6 Tbsp. unsalted butter, room temperature
1 lrg. egg
1/2 tea. vanilla extract or flavoring
6 Tbsp. milk
Sweetened whipped cream (optional)

Topping: Preheat oven to 325 degrees F.

Combine sugar and butter in heavy med. saucepan; stir over low heat until butter melts and mixture is well blended. Pour into a 9-in. diameter cake pan with 2-in. 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.

Cake: Stir flour, baking powder, cinnamon and salt in med. bowl to blend.

Beat sugar and butter in another med. bowl until creamy. Add egg and vanilla extract or flavoring; 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 min.

Transfer cake to rack. Run knife around pan sides. Cool cake on rack for 30 min. Place a plate over pan; invert cake. Let stand 3 min., then gently lift off the pan. Serve warm with whipped cream.