Hazelnut and Banana Cake

Since I got my DL I have been driving quite a lot, it means I have done a bunch of SNAFUS on the road. Opsie!! Luckily nothing major didn’t kill anyone or run over any squirrel. I just have to get used to it again. Last week as I told you I had a guest visiting. Poor thing… he was probably praying for his life the whole time. You know usually men don’t like to be on the passenger sit, especially with a newbie behind the wheel. So one of the nights I had to go out for an errand and the whole time I was saying: I can’t see! I’m so blind! I can’t see! Then my hubby told me that it would help if I turn the car lights on… *sight* I know ….you guys are all probably thinking that the DMV made a mistake. Well I wouldn’t blame you. But I promise you I’m not that bad…just a bit rusty, It will be okay, it wiiiil be Okaaay! Right? Now enough of my misdemeanors let’s talk food, or better yet cake. I was craving banana cake, but was a bit bored with banana bread, so I started to google for a more sinful version. There are loads of options out there. But what caught my eyes was Deb (Smitten Kitchen) Caramel walnut upside down banana cake. I changed it a bit (sorry Deb) instead of walnuts I used hazelnuts and I also put banana slices in the middle of the caramel topping. OMG! It was sooooo good; the cake part is moist and a bit tangy because of the sour cream, hum, hum, hum.

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Hazelnut and Banana Cake

For the Topping:

• Nonstick vegetable oil spray
• ½ cup (1 stick) unsalted butter
• 1 cup (packed) golden brown sugar
• 3 tablespoons dark corn syrup
• 3/4 cup hazelnuts halves
• 2 Bananas sliced for the topping

For the Cake:

• 1 3/4 cups cake flour
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, room temperature
• ½ cup sugar
• ½ cup (packed) golden brown sugar
• 2 large eggs
• 1 cup mashed very ripe bananas (2 to 3 large)
• 3 tablespoons sour cream
• 1 teaspoon vanilla extract

For topping: Spray 9-inch round cake pan with nonstick spray.

Bring butter, sugar, and corn syrup to boil in medium saucepan, stirring constantly until butter melts. Boil syrup 1 minute. Stir in nuts. Spread topping in prepared pan. Arrange the banana slices in the middle of the caramel. Let topping cool completely.

For cake: Preheat oven to 350°F. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and both sugars in large bowl until blended. Beat in eggs 1 at a time, then mashed bananas, sour cream, and vanilla. Beat in dry ingredients in 2 additions just until combined. Spoon batter into pan.

Bake cake until tester inserted into center comes out clean, about 40 to 45 minutes. Cool 15 minutes. Cut around cake. Place platter over pan. Holding pan and platter together, turn over. Let stand 5 minutes, then gently lift off pan. Cool at least 15 minutes for topping to set. Serve warm or at room.