Caramel-Walnut Upside-Down Banana Cake

This is a new take on the standard pineapple upside-down cake. Brown sugar caramel and walnuts top a super moist banana cake. From the March 2008 issue on Bon Appetit.

• Ready In: 1 hr 26 mins
• Serves: 6-8

Ingredients

• For Topping

•  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

• For Cake

• 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

Directions

1. Topping.
2. Spray 8 inch round cake pan with 2 inch high sides with nonstick spray.
3. Bring butter,sugar and corn syrup to boil in medium saucepan, stirring constantly until butter melts:boil for 1 minute.
4. Stir in nuts;spread topping in prepared pan and let cool completely.
5. Cake.
6. Preheat oven to 350 degrees.
7. Sift first four ingredients into medium bowl.
8. Using electric mixer, beat butter and both sugars in large bowl until blended.
9. Beat in eggs 1 at a time, then mashed bananas,sour cream,rum and vanilla.
10. Beat in dry ingredients just until combined.
11. Spoon batter into pan.
12. Bake cake until tester inserted into center comes out clean, about 55 minutes.
13. Cool 15 minutes.
14. Cut around cake and place platter over pan. Holding pan and platter together, turn over.
15. Let stand 5 minutes then gently lift off pan.
16. Cool at least 15 minutes for topping to set.
17. Serve warm or at room temperature with whipped cream or vanilla ice cream.