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Banana Upside-Down Cake

banana.cake
From 'Cooking with Patrick Clark' (Ten Speed Press)

Serves 8

Ingredients:

  • 2 tablespoons freshly squeezed lime juice
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon minced lemon zest
  • 1 tablespoon melted butter
  • 1 cup firmly packed light brown sugar
  • 2 cups sliced ripe banana
  • 1/2 cup butter
  • 2/3 cup superfine granulated sugar
  • 2 eggs, beaten
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • Pinch of salt
  • 1/2 cup milk
  • 1 banana, cut in small wedges

To prepare the bananas:

Combine the lime juice, 3 tablespoons of the lemon juice, the lemon zest, the melted butter and 1/2 cup of the brown sugar in a small bowl. Wrap the bottoms of eight 2 1/2-inch diameter by 1 1/2-inch-high ring molds with aluminum foil. Sprinkle the brown sugar mixture in the bottom of each ring mold and arrange the banana slices in a pinwheel over the sugar.

To prepare the cake:

Preheat the over to 350 degrees. Cream 1/4 cup of the butter and the granulated sugar until smooth. Add the eggs and mix until well blended. Mix in the flour, baking powder and salt, and stir in the milk. Pour over the bananas and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

To prepare the sauce:

Melt the remaining 1/4 cup butter in a pan. Add 1/2 cup brown sugar and 1 tablespoon lemon juice and cook for 3 minutes or until the sugar is melted. Add the banana wedges and cook for 2 minutes.

Invert a cake in the center of each plate. Remove the ring mold and spoon the sauce over and around the cake. Arrange the banana wedges around the cake.
RECENT COOKBOOK REVIEWS:
'The Hudson River Valley Cookbook' by Waldy Malouf with Molly Finn
May 21, 1999
'The World of Jewish Entertaining' by Gil Marks
May 17, 1999
'The Bread Bible' by Beth Hensperger
April 27, 1999

RELATED SITES:
Ten Speed Press
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