|
Banana Upside Down Cake
From Old-Time Brand Name Desserts: Recipes, Illustrations and Advice from the Recipe Pamphlets of America's Most Trusted Food Makers
1
large egg
2 tablespoons melted unsalted butter, plus 1/2 cup unsalted butter,
melted (see note)
Milk (see recipe instructions)
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda (see note)
1 teaspoon cream of tartar
1 cup sugar
1/2 teaspoon salt
1 teaspoon pure lemon extract
3/4 cup brown sugar, loosely packed
3 bananas, peeled and sliced
Preheat
oven to 325°F. Break the egg into a 1-cup measuring cup. Add
the 2 tablespoons melted butter and then fill the cup with milk.
Turn it into a bowl and beat lightly.
In
a separate bowl, mix together flour, baking soda, cream of tartar,
sugar and salt. Gradually add the dry mixture to the milk mixture,
stirring to combine thoroughly. Add the lemon extract and beat until
creamy. |
|
In
a separate bowl, mix together flour, baking soda, cream of tartar,
sugar and salt. Gradually add the dry mixture to the milk mixture,
stirring to combine thoroughly. Add the lemon extract and beat until
creamy.
Pour
the remaining melted butter into an 8-inch square baking pan. Spread
the brown sugar over the bottom of the pan and then arrange the
sliced bananas over the sugar. Pour the batter over the bananas.
Bake
for 30 minutes, or until golden brown and a toothpick poked into
the center of the cake comes out clean.
Cool
in the pan. Either turn cake out onto a platter so that the bananas
are on top, making a true upside-down cake, or, for easier serving,
serve directly from the baking pan. Good served with whipped cream.
Yields
8 to 10 servings.
Note:
For this cake, butter is measured two ways—first, by spooning
out 2 tablespoons of butter that has already been melted, and next
by measuring 1/2 cup butter and then melting it. You can substitute
1-1/2 teaspoons baking powder for the baking soda and cream of tartar.
(Updated: 10/28/08 SN) |
