Upside Down Banana and Honey Caramel Cake

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Ingredients

Honey caramel topping:
60gm butter
40gm brown sugar
1 Tablespoon J. Friend and Co Honey
60ml cream
4 bananas sliced

Vanilla cake base:
1 teaspoon Vanilla extract
110gm soft butter
150gm sugar
2 Tablespoon J. Friend and Co Honey
4 eggs
140gm plain flour
1 tsp baking powder
 

Method

Preheat the oven to 180C.  Make the topping by putting butter, cream, honey and sugar in a saucepan.  Stir to dissolve the sugar and bring to a gentle boil.  Tip into a baking paper and greased round loose bottom cake tin and swirl to coat the base and sides.  Slice the bananas in half lengthwise and arrange cut side down on top of the topping. 

Beat the butter, vanilla, sugar and honey until light and creamy; add the eggs one at a time- beating to combine after each one.  Mix the flour and baking powder with a fork then add to the butter mix.  Gently fold together until just combined.  Gently spoon the mixture over the bananas and caramel base.  Put the cake tin in the oven on top of a baking tray, (to catch any leaks) and bake for 40-45 minutes or until a skewer comes out clean.  Remove from the oven and leave for 15 minutes before holding a large serving plate over the cake tin and quickly inverting it.  Tap the base of the tin firmly to dislodge the cake within!  Serve warm with whipped cream and a drizzle of honey