BANANA UPSIDE-DOWN CAKE

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1 stick (1/2 c.) unsalted
butter, softened
3/4 c. sugar
3 c. thinly sliced bananas,
(about 3 bananas)
1 egg, beaten lightly
1 tsp. vanilla
3/4 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
1 1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1/3 c. apricot preserves

Butter a 9-inch round cake pan with 2 tablespoons
butter, sprinkle it with 1/4 cup of the sugar and in it,
arrange the banana slices overlapping in concentric circles.
In a large bowl, cream the remaining 6 tablespoons butter and
the remaining 1/2 cup sugar, a little at a time, beating and
beat until mixture is light and fluffy. Beat in egg, vanilla,
cinnamon, nutmeg and the cloves.
In a bowl, sift together flour, baking powder and salt.
Stir the mixture into the butter mixture, 1/2 cup at a time,
alternately with the milk and stir the batter until it is just
combined. Pour batter over banana slices, smooth the top and
bake cake on a baking sheet in the middle of a 350 degrees oven for 1
hour or until it has pulled away from the sides of pan. Let
cool for 20 minutes. Run a thin knife around the inside of
pan, invert cake plate over pan and invert cake onto plate.
Melt preserves in a saucepan over low heat, stirring and brush
over cake. Serve with whipped cream, if desired.

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