Banana Cake in the Upside-Down

Plus: The Lil' Shonda at S&P, Blue Cheese Dip Salad Dressing, and More Eggs in a Hole.

Hey everyone,

Ain’t she a beaut? I made an upside-down banana cake this weekend for some friends and the light in my kitchen was so glowing, it actually made my food photography look good? (It’s funny editing the archives of my blog, how bad some of my old pictures were. Amazing how better technology can make even the most amateurish photographers feel like Annie Leibovitz.)

Like all good things, this particular cake comes to us from Melissa Clark and because I was lacking a few items in my pantry, I made some adjustments. Specifically: I used hazelnuts instead of walnuts and added cinnamon instead of lemon zest. (I had the lemon zest, I just juiced the lemon first, even though she warns you not to!)

As difficult as an upside-down cake might seem, it’s actually pretty easy and very forgiving. Click the button for the recipe and visit my Instagram for the video:

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