Caramel-Walnut Upside Down Banana Cake (Kim Honey, Mar 05, 2008, Toronto Star)

TOPPING:

1/2 cup unsalted butter

1 cup packed golden yellow brown sugar

3 tbsp dark corn syrup

3/4 cup walnut halves

CAKE:

1-3/4 cup cake and pastry flour

1 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, at room temperature

1/2 cup each: granulated sugar, packed golden yellow brown sugar

2 large eggs

1 cup ripe mashed bananas (2 to 3)

3 tbsp sour cream

1 tbsp dark rum

1 tsp vanilla extract

Vanilla ice cream

For topping, butter 8-inch round cake pan with 2-inch high sides.

In medium saucepan, bring butter, brown sugar and corn syrup to a boil over medium heat, stirring constantly, until butter melts. Boil 1 minute. Stir in walnuts. Pour into prepared pan. Let cool completely.

For cake, sift flour, baking powder, baking soda and salt into medium bowl.

In large bowl using electric mixer, beat butter and sugars until blended. Beat in eggs, 1 at a time, then bananas, sour cream, rum and vanilla extract. Beat in flour mixture in 2 batches until just combined. Spoon batter into pan over topping.

Bake in preheated 350F oven until tester inserted into centre comes out clean, about 55 minutes. Cool 15 minutes. Slide knife around edge of pan. Place plate or platter upside down over pan; gently invert. Let stand 5 minutes before gently removing pan. Cool at least 15 minutes to let topping set.