Upside Down Banana Cake

Cake batter adapted from Smitten Kitchen

Ingredients

For the Caramel Topping

⅓ cup granulated sugar

2 tablespoons butter

¼ teaspoon salt

3 medium ripe bananas, sliced

For the Cake Batter

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

8 tablespoons (1 stick) butter, at room temperature

¾ cup granulated sugar

1 teaspoon vanilla extract

2 eggs

1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice or vinegar)

Directions

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan.
2. Make the caramel topping. Place the granulated sugar in a large, deep saucepan over medium heat. The sugar will begin to melt. Give it a couple of stirs to evenly distribute the heat.
3. When the sugar turns golden brown, add the butter. Be careful; the sugar will bubble and spit. Stir until the caramel is smooth.
4. Spread the caramel on the bottom of the pan. Work quickly, since the caramel will set quickly.
5. Slice the banana into ½-inch thick pieces. Place on the bottom of the cake.
6. Make the cake batter. Whisk together the flour, baking powder, baking soda, and salt.
7. Cream the butter and sugar until it is light and fluffy. Beat in the eggs and vanilla.
8. Fold about ⅓ of the dry ingredients into the butter/egg mixture. Mix in ⅓ of the buttermilk.
9. Alternate between adding the two until both are entirely incorporated. Evenly spread the batter over the banana slices in the cake pan.
10. Bake the cake for 1 hour - 1 hour 15 minutes, or until a toothpick inserted in the middle of the cake comes out clean.