Saturday, February 14, 2009

For my Sweetheart

I baked this cake for my husband today!!!


Topping1 cup (packed) golden brown sugar1/4 cup (1/2 stick) unsalted butter3 tablespoons pure maple syrup1/4 cup coarsely chopped tasted walnuts4 large ripe bananas. peeled, cut diagonally into 1/4-inch-thick slices

Cake1 cup all purpose flour2 teaspoons baking powder1/2 teaspoon ground cinnamon1/4 teaspoon salt3/4 cup sugar6 tablespoons (3/4 stick) unsalted butter, room temperature1 large egg1/2 teaspoon vanilla extract6 tablespoons milk

Sweetened whipped cream

For topping:Preheat oven to 325�F. Combine sugar and butterin heavy medium saucepan. Stir over low heatuntil 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. Pourmaple syrup over sugar mixture. Sprinkle nutsevenly over. Place banana slices in concentriccircles on nuts, overlapping slightly andcovering bottom.

For cake:Stir flour, baking powder, cinnamon and salt inmedium bowl to blend. Beat sugar and butter inanother medium bowl until creamy. Add egg andvanilla; beat until light and fluffy. Beat inflour mixture alternately with milk in 3 additions.Spoon batter over bananas. Bake until testerinserted 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 liftoff pan. Serve warm with whipped cream.

Serves 8.


Becky said...

It looks delicious.

camoflawed said...

Mmmmmm, I think I could eat the whole thing!!