Banana Hazelnut Upside Down Cake

by thecraftaholic

  • Topping
  • 1 cup (packed) golden brown sugar
  • 1/4 cup (1/2 stick) unsalted butter
  • 3 tablespoons pure maple syrup
  • 1/4 cup coarsely chopped hazelnuts
  • 4 large ripe bananas. peeled, cut diagonally into 1/4-inch-thick slices
  • Cake
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 6 tablespoons (3/4 stick) unsalted butter, room
  • temperature
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons milk
  • Sweetened whipped cream

  1. For topping:
  2. Preheat oven to 325°F. Combine sugar and butter in
  3. heavy medium saucepan. Stir over low heat until
  4. butter melts and mixture is well blended. Pour into
  5. 9-inch-diameter cake pan with 2-inch-high sides.
  6. Spread to coat bottom of pan. Pour maple syrup over
  7. sugar mixture. Sprinkle nuts evenly over. Place banana
  8. slices in concentric circles on nuts, overlapping
  9. slightly and covering bottom.
  10. For cake:
  11. Stir flour, baking powder, cinnamon and salt in medium
  12. bowl to blend. Beat sugar and butter in another medium
  13. bowl until creamy. Add egg and vanilla; beat until
  14. light and fluffy. Beat in flour mixture alternately
  15. with milk in 3 additions. Spoon batter over bananas.
  16. Bake until tester inserted into center of cake comes
  17. out clean, about 55 minutes.
  18. Transfer cake to rack. Run knife around pan sides.
  19. Cool cake on rack 30 minutes. Place plate over pan;
  20. invert cake. Let stand 3 minutes, then gently lift
  21. off pan. Serve warm with whipped cream.

Banana Hazelnut Upside Down Cake @ Group Recipes

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