Sunday, February 10, 2008

Banana&Coconut Upside Down Cake

Ingrediants:
1-1/2 cups all-purpose flour
1tsp baking powder
1/2 cup granulated sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 egg
1/4 cup water
1 tsp. vanilla
3 Tbsp. butter, melted
1/4 cup firmly packed brown sugar
2 ripe bananas, cut in half both lengthwise and crosswise
9 maraschino cherries
1 cup BAKER'S ANGEL FLAKE Coconut
PREHEAT oven to 350°F. Beat baking mix, granulated sugar, sour cream, egg, water and vanilla in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min.
POUR butter into 9-inch round baking pan; sprinkle evenly with brown sugar. Arrange bananas and cherries in prepared pan; sprinkle evenly with coconut. Cover with prepared batter.
BAKE 30 min. or until toothpick inserted in center comes out clean. Run small knife around edge of pan to loosen cake; immediately invert onto serving plate. Cool completely.
Original Recipe here: Banana&Coconut Upside Down Cake

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