BANANAS FOSTER UPSIDE-DOWN COFFEE CAKE

Butter, bananas, cherries, rum, brown sugar...this sweeter than sweet version of Bananas Foster has stood the test of time and is always a hit. I would like to dedicate this recipe to Babette McAuliffe. Today is her birthday and I think she is even sweeter than this show-stopping dessert.

1 stick butter, softened and divided
2 tablespoons rum
1 cup firmly packed light brown sugar
1/2 cup chopped pecans, toasted
2 medium-size ripe bananas
7 maraschino cherries
3/4 cup granulated sugar, divided
2 big eggs, seperated
3/4 cup milk
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups Bisquick baking mix
1/4 teaspoon ground cinnamon
Whipped cream

Melt 1/2 stick of the butter in a 10-inch castiron skillet over low heat; stir in rum. Sprinkle brown sugar evenly over butter mixture. Remove from heat.
Sprinkle pecans evenly over brown sugar mixture. Cut bananas in half crosswise; cut each half lengthwise into 3 slices. Arrange banana slices in a spoke pattern over pecans. Cut 6 cherries in half. Place 1 cherry half between each banana slice. Place remaining whole cherry in center of skillet.
Beat remaining 1/2 stick of butter in large bowl at medium speed with an electric mixer until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Add milk, sour cream, and vanilla, beating just until blended. Combine Bisquick and cinnamon. Add cinnamon mixture to milk mixture, beating just until blended.
Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Fold into batter. Spread batter evenly over bananas in skillet.
Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet 10 minutes. Invert onto a serving plate. Serve warm with whipped cream.
Serves: 8 to 10

Hope your Birthday gently breezes into your life all the choicest of things and all that your heart holds dear. Have A Fun- Filled Day.