Banana Upside-Down Cake

cooking.nytimes.com

Ouzel

subheading: FOR THE FRUIT TOPPING:

4 tablespoons/56 grams unsalted butter

⅓ cup/71 grams light brown sugar

2 teaspoons freshly squeezed lemon juice (see Tip)

¼ teaspoon fine sea salt

1 pound bananas (about 3 large bananas), sliced lengthwise into ½-inch-thick planks

½ cup coarsely chopped walnuts or pecans

subheading: FOR THE CAKE:

½ cup unsalted butter, melted and cooled, plus more for greasing the pan

1 cup/200 grams granulated sugar

1 tablespoon vanilla extract

1 teaspoon finely grated lemon zest

2 large eggs, at room temperature

½ cup/118 milliliters sour cream or plain whole-milk yogurt

1½ teaspoons baking powder

¾ teaspoon fine sea salt

¼ teaspoon baking soda

1½ cups/195 grams all-purpose flour

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer