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Thursday, March 12, 2015

Banana Upside-down Cake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

  • 1/2 cup brown sugar, packed
  • 2 tablespoons lemon juice, divided
  • 1 tablespoon butter or 1 tablespoon margarine
  • 1/2 cup pecan halves
  • 2 medium bananas, sliced
  • 1 1/2 cups flour, all purpose
  • 1/2 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup butter or 1/4 cup margarine, cold
  • 1 cup plain yogurt
  • 2 eggs, beaten
  • 2 teaspoons lemons, zest of, grated
  • 1 teaspoon vanilla
  • whipped cream (to garnish) (optional)

Recipe

  • 1 in saucepan, bring brown sugar, 1 tablespoon lemon juice and butter to a boil.
  • 2 reduce heat to medium and cook without stirring until sugar is completely dissolved.
  • 3 pour into greased 9 inch springform pan.
  • 4 arrange pecans on top, flat sides up.
  • 5 in seperate bowl, add bananas and remaining lemon juice, stirring gently to coat bananas, then drain.
  • 6 arrange bananas in circular pattern over pecans and set aside.
  • 7 for cake: in large bowl, combine flour, sugar, baking soda, baking powder, and salt.
  • 8 cut in butter until mixture resembles coarse crumbs.
  • 9 combine remaining ingredients in seperate bowl and stir into dry ingredients until just moistened.
  • 10 spoon over bananas and bake at 375 degrees for 35-40 minutes, or until toothpick tests clean.
  • 11 cool for 10 minutes, run knife around edge of pan, and invert onto serving plate.
  • 12 serve with whipped cream if desired.

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