Banana Walnut Upside Down Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Cakes | 8 | Servings | |
INGREDIENTS
| 1 | c | Golden brown sugar, packed |
| 1/4 | c | Unsalted butter |
| 3 | T | Pure maple syrup |
| 1/4 | c | Walnuts, coarsely chopped |
| 4 | Ripe bananas, peeled & cut | |
| diagonally 1/4 inch | ||
| slices | ||
| 1 | c | Flour |
| 2 | t | Baking powder |
| 1/2 | t | Cinnamon |
| 1/4 | t | Salt |
| 3/4 | c | Sugar |
| 6 | T | Unsalted butter, room |
| temperature | ||
| 1 | Egg | |
| 1/2 | t | Vanilla |
| 6 | T | Milk |
| Sweetened whipped cream | ||
| optional |
INSTRUCTIONS
For topping: Preheat oven to 325. Combine sugar and butter in heavy medium saucepan; stir over low heat until butter melts and mixture is well blended. Pour into a 9" diameter cake pan with 2" 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 for 30 minutes. Place a plate over pan; invert cake. Let stand 3 minutes, then gently lift off the pan. Serve warm with whipped cream. Recipe By : Bon Appetit 3/96 Posted to FOODWINE Digest 13 October 96 Date: Sun, 13 Oct 1996 17:48:20 -0400 From: Laura Hunter <LHunter722@AOL.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 384
Calories From Fat: 161
Total Fat: 18.4g
Cholesterol: 62.6mg
Sodium: 248.4mg
Potassium: 324.2mg
Carbohydrates: 53g
Fiber: 2.9g
Sugar: 30g
Protein: 4.8g