WKYT - Chef Walter - Recipes

Bananas Foster Upside-down cake Tuesday, April 13, 2010

Ingredients

Diane Cooper

1 cup dark brown sugar, packed
¾ cup butter, cut up, softened, divided
1/2 tsp ground cinnamon
2 TBSP dark rum or 1/2 tsp rum extract mixed with water
3 large ripe, firm yellow bananas with green tips, sliced diagonally
(1/4 inch)
3/4 cup sugar
2 eggs
1 tsp Vanilla extract
1 1/2 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp Baking soda
1/4 tsp salt
1/2 cup sour cream

Directions

Heat brown sugar and 1/4 cup butter and cinnamon in small saucepan over medium-low heat until butter is melted and mixture is smooth, stirring occasionally. Stir in rum. Pour into 9x2 inch round cake pan. Arrange banana slices in concentric circle over brown sugar mixture. Heat oven to 350 deg. Beat remaining 1/2 cup butter and sugar in large mixing bowl at medium speed 5 minutes or until light and fluffy. Add eggs one at a time, beating well after addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt in medium mixing bowl. At low speed, beat in flour mixture in three parts alternately with sour cream, beginning and ending with flour mixture. Spoon and gently spread batter over bananas. Bake 45-55 minutes or until cake is golden brown and toothpick inserted comes out clean. Cool in pan on wire rack 15 minutes. Run small knife around edge of cake; carefully invert onto serving platter. Serve warm.

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