Banana Hazelnut Upside Down Cake
From thecraftaholic 17 years ago
- 55 minutes to make
- Serves 8
Wonderful banana hazelnut upside down cake that is moist and tender
Ingredients
- Topping shopping list
- 1 cup (packed) golden brown sugar shopping list
- 1/4 cup (1/2 stick) unsalted butter shopping list
- 3 tablespoons pure maple syrup shopping list
- 1/4 cup coarsely chopped hazelnuts shopping list
- 4 large ripe bananas. peeled, cut diagonally into 1/4-inch-thick slices shopping list
- cake shopping list
- 1 cup all purpose flour shopping list
- 2 teaspoons baking powder shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 1/4 teaspoon salt shopping list
- 3/4 cup sugar shopping list
- 6 tablespoons (3/4 stick) unsalted butter, room shopping list
- temperature shopping list
- 1 large egg shopping list
- 1/2 teaspoon vanilla extract shopping list
- 6 tablespoons milk shopping list
- sweetened whipped cream shopping list
How to make it
- 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.
The Rating
Reviewed by 6 people-
Only complaint is it is overly sweet. Almost two cups of sugar and maple syrup going up against one cup of flour. You could probably make it with less sugar without losing any flavor.
I will make this again but not for a while. My sweet tooth ha...more
pointsevenout
in Athens loved it
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Don't know about this one now, man. Everything was looking great with 20 minutes of bake time left to go. At the end of the bake time the center had fallen but looks a nice golden brown. Pulled it from the oven and noticed that the cake was jiggly li...more
pointsevenout
in Athens loved it
-
If this cake is not cooked through, you'd never be able to tell it. There is so much ooey gooey going on even a little undercooked would be good.
You have your nerve calling this a cake. It is more like a pie without a crust.
Very tasty! pointsevenout
in Athens loved it
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