Caramel Walnut Upside-Down Rum Banana Cake
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This is just so good. I have no words. Ok, here are a few words...moist, sweet, light, yet rich, soft, yet crunchy. Enough words? How 'bout....caramel? Oh, and...rum?
This recipe comes from Bon Appetit and may be one of their finest offerings. We loved this cake, and as soon as my bananas get a little riper, I'm making it again.
Caramel Walnut Upside-Down Banana Cake
Topping:
Nonstick vegetable oil spray
1/2 cup (1 stick) unsalted butter
¾ cup (packed) golden brown sugar
1 tablespoon dark rum
3/4 cup walnut halves or pieces
Cake:
1 3/4 cups cake flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup sugar
1/2 cup (packed) golden brown sugar
2 large eggs
1 cup mashed very ripe bananas (2 to 3 large)
1/4 cup sour cream
2 tablespoons dark rum
1 teaspoon banana extract
Whipped cream or vanilla ice cream for serving
Preheat oven to 350°F.
For topping:
Spray 9-inch round cake pan with 2-inch-high sides with nonstick spray.
Bring butter and sugar to a boil in medium saucepan, stirring constantly until butter melts. Add the rum, stir and then pour the caramel into the prepared pan. Sprinkle the nuts evenly over the topping and let this cool completely.
For cake:
Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and both sugars in large bowl until blended. Beat in eggs 1 at a time, then mashed bananas, sour cream, rum, and vanilla. Beat in dry ingredients in 2 additions just until combined. Spoon batter into pan.
Bake cake until tester inserted into center comes out clean, about 35 to 40 minutes. Cool 15 minutes. Cut around cake. Place platter over pan. Holding pan and platter together, turn over. Let stand 5 minutes, then gently lift off pan. Cool at least 15 minutes for topping to set. Serve warm or at room temperature with whipped cream or vanilla ice cream.
