Friday, November 23, 2012

Foodie Pick: Bill Granger's Banana Maple Upside-Down Cake Recipe

    3.5oz unsalted butter, softened
    7.8oz superfine sugar
    4 eggs
    1tsp vanilla extract
    5.5oz plain all-purpose flour
    1tsp baking powder

    Caramel Topping
    1.8oz unsalted butter
    2.1oz firmly packed brown sugar
    2.1fl oz maple syrup
    4 bananas, sliced in half lengthways to serve
    Preheat the oven to 350 degrees Place the caramel topping ingredients in a small saucepan. Cook, stirring, over medium heat for 10 minutes, or until the sugar has dissolved and the syrup is rich and golden..

    Pour the syrup into 9 inch greased or non-stick springform cake tin and arrange the sliced bananas, cut-side down, over the base of the tin.

    Place the butter and sugar in a bowl and beat until pale and creamy. Add the eggs one at a time, beating after each addition, then add the vanilla extract.

    Sift the flour, baking powder and a pinch of salt, then gently fold through the butter mixture. Spoon the batter evenly over the bananas and smooth the top with a spatula.
    Place the cake on a baking tray to catch any escaping syrup and bake for 35 minutes, or until a skewer inserted into the center of the cake comes out clean. Remove from the oven and leave in the tin for 5 minutes to cool slightly.
    Transfer to a large serving plate. Serve warm, with vanilla ice cream if desired.