Caramel Walnut Upside-Down Banana Cake
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Ingredients
- Nonstick vegetable oil spray
- 1/2 cup (1 stick) unsalted butter
- 1 cup (packed) golden brown sugar
- 3 tablespoons dark corn syrup
- 3/4 cup walnut halves or pieces
- 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)
- 3 tablespoons sour cream
- 1 tablespoon dark rum
- 1 teaspoon vanilla extract
- Whipped cream or vanilla ice cream (for serving)
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Preparation
Step 1
Spray a 9-inch round cake pan with 2-inch-high sides with nonstick spray.
Step 2
For the topping, bring butter, sugar, and corn syrup to a boil in a medium saucepan, stirring constantly until the butter melts. Boil syrup for 1 minute.
Step 3
Stir in walnuts and spread topping in the prepared pan. Let topping cool completely.
Step 4
Preheat the oven to 350°F.
Step 5
For the cake, sift the first four ingredients (cake flour, baking powder, baking soda, salt) into a medium bowl.
Step 6
Using an electric mixer, beat butter and both sugars in a large bowl until blended.
Step 7
Beat in eggs one at a time, then add mashed bananas, sour cream, rum, and vanilla.
Step 8
Beat in dry ingredients in two additions just until combined.
Step 9
Spoon batter into the pan over the cooled topping.
Step 10
Bake the cake until a tester inserted into the center comes out clean, about 40 to 45 minutes.
Step 11
Cool cake in pan on a rack for 15 minutes.
Step 12
Cut around the cake to loosen it. Place a platter over the pan and, holding pan and platter together, turn over.
Step 13
Let the cake stand for 5 minutes, then gently lift off the pan.
Step 14
Cool the cake for at least 15 minutes for topping to set.
Step 15
Serve warm or at room temperature with whipped cream or vanilla ice cream.
Step 16
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Chef's notes
The caramel topping is very sweet and hardens once set, so serve it warm if desired.
The original recipe calls for an 8-inch cake pan, but a 9-inch pan with 2-inch sides is recommended to accommodate the batter.
Adjust baking time as needed since it may vary depending on the oven.
