Apple Upside Down Banana Cake
|Margarine stick||1 Tablespoon, melted|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Peeled, sliced granny smith apple||1 1⁄2 Cup (24 tbs) (Thinly Sliced)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Baking powder||1 Teaspoon|
|Ground cinnamon||3⁄4 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Margarine stick||1⁄4 Cup (4 tbs), softened|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Mashed ripe banana||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Orange juice||1⁄4 Cup (4 tbs)|
Preheat oven to 350°.
Coat bottom of a 9-inch round cake pan with melted margarine.
Sprinkle 1/4 cup brown sugar over margarine.
Arrange apple slices spokelike, working from center of pan to edge.
Combine flour and next 5 ingredients in a bowl; stir well.
Beat 1/4 cup margarine, 1/3 cup sugar, and 1/3 cup brown sugar at medium speed of an electric mixer until well-blended.
Add banana, vanilla, and egg; beat well.
Add flour mixture to creamed mixture alternately with orange juice, beginning and ending with flour mixture; beat well after each addition.
Stir in pecans.
Pour batter over apple slices.
Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.
Let cool in pan 5 minutes on a wire rack.
Loosen cake from sides of pan, using a narrow metal spatula.
Invert onto a cake plate; cut into wedges.