Banana Pecan Upside Down Cake

1 cup brown sugar; firmly packed
¼ cup unsalted butter
3 tablespoons pure maple syrup
¼ cup Pecan Valley Pecan Pieces
4 large ripe bananas; peeled and cut diagonally; ¼ inch slices
1 cup cake flour
2 teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon sea salt
¾ cups granulated sugar
6 tablespoons unsalted butter; at room temperature
1 large egg
½ teaspoon vanilla
6 tablespoons milk
Sweetened whipped cream; optional1. Preheat oven to 325ºF.
2. Combine sugar and butter in heavy medium saucepan; stir over low heat until butter melts and mixture is well blended.
3. Pour into a 9-inch diameter cake pan with 2-inch high sides. Spread to coat bottom of pan.
4. Pour maple syrup over sugar mixture.
5. Sprinkle nuts evenly over.
6. Place banana slices in concentric circles on nuts, overlapping slightly and covering bottom. Set aside.
7. In a large mixing bowl stir flour, baking powder, cinnamon and salt; stir until mixture is well blended.
8. In another bowl beat sugar and butter until creamy.
9. Add egg and vanilla; beat until light and fluffy.
10. Beat in flour mixture alternately with milk in three additions. Spoon batter over bananas.
11. Bake in a preheated oven for about 55 minutes or until toothpick inserted in center comes out clean.
12. Transfer cake to rack. Run knife around pan sides. Cool cake on rack for 30 minutes.
13. Place a plate over pan; invert cake. Let stand 3 minutes, and then gently lift off the pan.
14. Serve warm with whipped cream.

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