January Jeliciousness: Caramel Walnut Upside-Down Banana Cake

The second in our series of favorite recipes comes from my daughter, Minky, who is seriously smitten with Smitten Kitchen.  This cake proved to be an enormous success. 

Minky says "The best cake I have made in a long time. After two Instagram photos, three of my brother's friends even showed up to try it! Its surprisingly easy and sooo yummy."

The bottom of the pan filled with caramel & walnuts

adding the batter

the gooey deliciousness

le voila!

Caramel Walnut Upside-Down Banana Cake
Adapted from Smitten Kitchen, March 2008

Minky says: "Although the recipe calls for an 8 inch pan, I would recommend a 9 inch pan with at least 2 inch sides. For the topping it asks for dark corn syrup but sadly I only had Tate & Lyle's golden syrup - both are fine. The recipe also warns about the caramel hardening and being tough to chew - but honestly it was kind of great so I would go for it! But if you are nervous just make sure to serve it warm."

Topping:
Nonstick vegetable oil spray
1/2 cup (1 stick) unsalted butter
1 cup (packed) golden brown sugar
3 tablespoons dark corn syrup or golden 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

For topping: Spray 9-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 syrup 1 minute. Stir in nuts. Spread topping in prepared pan. Let topping cool completely.

For 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 (containing the cooled topping).

Bake cake until tester inserted into center comes out clean, about 35 to 40 minutes. Cool 10 minutes. Cut around cake. Place platter over pan. Holding pan and platter together, turn over and then gently lift off pan. Serve warm or at room temperature with vanilla ice cream.