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Caramel-Pecan Upsidedown Banana Cake Recipe

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This recipe for Caramel-Pecan Upsidedown Banana Cake, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Backstrom
Added: Monday, April 6, 2009


1/2 c (1 stick) unsalted butter
1 c brown sugar, packed
3 T dark corn syrup
3/4 c pecan halves or pieces

1 3/4 c cake flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tap salt
1/2 c (1 stick) unsalted butter, softened
1/2 c sugar
1/2 c brown sugar, packed
2 large eggs
1 c mashed ripe bananas (2-3 large)
3 T sour cream
1 T dark rum
1 tsp vanilla extract

Spray 8-inch round cake pan with cooking spray.
Bring butter, sugar, and corn syrup to boil in medium saucepan, stirring constantly until butter melts. Boil syrup 1 minute. Stir in nuts. Spread topping in prepared pan. Let cool completely.

Preheat oven to 350.
Sift first 4 ingredients into medium bowl. Beat butter and both sugars in large bowl until blended. Beat in eggs 1 at a time, then masked bananas, sour cream, rum, and vanilla. Beat in dry ingredient in 2 additions just until combined. Spoon batter into pan.
Bake cake until knife inserted in the center comes out clean, about 55 minutes. Cool 15 minutes. Cut around cake. Place platter over pan. Turn over. Let stand 5 minutes, then gently lift off pan. Cool at least 5 minutes for topping to set.




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