Recipe - Banana Walnut Upside Down Cake

TOPPING
1 cup Golden brown sugar; packed
One fourth cup Unsalted butter
3 tablespoon Pure maple syrup
One fourth cup Walnuts; coarsely chopped
4 lg Ripe bananas, peeled & cut
diagonally; One fourth inch slices

CAKE
1 cup Flour
2 teaspoon Baking powder
One half teaspoon Cinnamon
One fourth teaspoon Salt
Three fourths cup Sugar
6 tablespoon Unsalted butter; room
temperature
1 lg Egg
One half teaspoon Vanilla
6 tablespoon Milk
Sweetened whipped cream;
optional

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