Shelly's Recipe

CARAMEL-WALNUT UPSIDE-DOWN BANANA CAKE

Category: Cakes

Topping
1/2 cup unsalted butter
1 cup dark brown sugar
3 tbsp dark corn syrup
3/4 cup walnut halves or pieces

Cake
1 3/4 cups cake flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, room temperature
1/2 cup sugar and dark brown sugar
2 large eggs
1 cup mashed very ripe bananas
3 tbsp sour cream
1 tbsp dark rum
1 tsp vanilla extract
Whipped cream

For topping, spray 8-inch round cake pan 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 the cake, preheat oven to 350. Sift cake flour, baking powder, baking soda and salt in medium bowl. Using mixer, beat butter and both sugars in large bowl until blended. Beat in eggs one at a time, then mashed bananas, sour cream, rum and vanilla. Beat in dry ingredients in two 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 life off pan. Cool at least 15 minutes for topping to set. Serve warm with whipped cream.