BANANA WALNUT UPSIDE DOWN CAKE

BANANA WALNUT UPSIDE DOWN CAKE

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 tasted walnuts
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

For topping:
Preheat oven to 325�F. Combine sugar and butter
in heavy medium saucepan. Stir over low heat
until butter melts and mixture is well blended.
Pour into 9-inch-diameter cake pan with 2-inch-
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 30 minutes. Place plate over pan;
invert cake. Let stand 3 minutes, then gently lift
off pan. Serve warm with whipped cream.

Serves 8.

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