Best Caramel Walnut Upside Down Banana Cake Recipes

Caramel-Walnut Upside-Down Banana Cake image

Provided by Leslie in Texas

Categories Dessert

Time 1h26m

Yield 6-8 serving(s)

Number Of Ingredients 18

nonstick vegetable cooking spray
1/2 cup unsalted butter
1 cup golden brown sugar (packed)
3 tablespoons dark corn syrup (Karo)
3/4 cup walnut halves or 3/4 cup walnut pieces
1 3/4 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/2 cup golden brown sugar (packed)
2 large eggs
1 cup mashed very ripe banana (2 to 3 large)
3 tablespoons sour cream
1 tablespoon dark rum
1 teaspoon vanilla extract
whipped cream or vanilla ice cream

Steps:

Topping.
Spray 8 inch round cake pan with 2 inch high sides with nonstick spray.
Bring butter,sugar and corn syrup to boil in medium saucepan, stirring constantly until butter melts:boil for 1 minute.
Stir in nuts;spread topping in prepared pan and let cool completely.
Cake.
Preheat oven to 350 degrees.
Sift first four 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 just until combined.
Spoon batter into pan.
Bake cake until tester inserted into center comes out clean, about 55 minutes.
Cool 15 minutes.
Cut around cake and 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.

Caramel-Walnut Upside-down Banana Cake Recipe - (4/5) image

Provided by Beepers

Number Of Ingredients 20

Topping
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
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)
3 tablespoons sour cream
1 tablespoon dark rum
1 teaspoon vanilla extract
Whipped cream or vanilla ice cream

Steps:

topping Spray 8-inch round cake pan with 2-inch-high sides with nonstick spray. (I think I would use 9" next time, need at least 2 inch sides or cake will overflow!) 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 topping cool completely. cake Preheat oven to 350°F. 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 55 minutes (needed to cook longer.) 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.