Banana Upside-Down Cake

Here's a new twist to an old favorite.

• Ready In: 50 mins
• Serves: 8
• Yields: 1 cake

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

• CAKE

• 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)

Directions

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.