Banana Walnut Upside-Down Cake

Source: Bon Appetit - March 1996

Serving size: 8

Topping
1 cup golden brown sugar, packed
1/4 cup unsalted butter
3 tablespoons pure maple syrup
1/4 cup walnuts, coarsely chopped
4 large ripe bananas, peeled and cut diagonally into 1/4-inch slices

Cake
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup granulated sugar
6 tablespoons unsalted butter, room temperature
1 large egg
1/2 teaspoon vanilla extract
6 tablespoons milk
Sweetened whipped cream (optional)

Topping: Preheat oven to 325 degrees F.

Combine sugar and butter in heavy medium saucepan; stir over low heat until butter melts and mixture is well blended. Pour into a 9-inch diameter cake pan with 2-inch high sides. Spread to coat bottom of pan. Pour maple syrup over sugar mixture. Sprinkle nuts evenly over. Place banana slices in concentric circles on nuts, overlapping slightly and covering bottom.

Cake: Stir flour, baking powder, cinnamon and salt in medium bowl to blend.

Beat sugar and butter in another medium bowl until creamy. Add egg and vanilla extract; beat until light and fluffy. Beat in flour mixture alternately with milk in 3 additions. Spoon batter over bananas. Bake until tester inserted into center of cake comes out clean, about 55 minutes.

Transfer cake to rack. Run knife around pan sides. Cool cake on rack for 30 minutes. Place a plate over pan; invert cake. Let stand 3 minutes, then gently lift off the pan. Serve warm with whipped cream.