Banana Upside-Down Cake

Yield: 6 to 8 servings

Ingredients

Topping

• 1/2 cup packed brown sugar
• 2 tablespoons lemon juice, divided
• 1 tablespoon butter
• 1/2 cup pecan halves
• 2 medium firm bananas, sliced

Cake

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup cold butter
• 1 cup plain yogurt
• 2 eggs, beaten
• 2 teaspoons grated lemon peel
• 1 teaspoon vanilla extract
• Whipped cream (optional)

Instructions

1. In a small saucepan, combine brown sugar, 1 tablespoon of lemon juice and butter; bring to a boil.
2. Reduce heat to medium; cook without stirring until sugar is dissolved.
3. Pour into a greased 9 inch springform pan.
4. Arrange pecans on top with flat side up.
5. Pour remaining lemon juice into a small bowl; add bananas and stir carefully. Drain.
6. Arrange bananas in a circular pattern over the pecans; set aside.
7. In a large bowl, combine flour, sugar, baking soda, baking powder and salt.
8. Cut in butter until mixture resembles coarse crumbs.
9. Combine yogurt, eggs, lemon peel and vanilla extract; stir into the dry ingredients just until moistened. Spoon over bananas.
10. Bake at 375 degrees F for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean.
11. Cool for 10 minutes.
12. Run a knife around edge of pan; invert cake onto a serving plate.
13. Serve with whipped cream if desired.