Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Tuesday, February 22, 2011

Mango Upside-Down Cake

I received a beautiful basket of mangos Saturday and have been thinking about ways to use them in a manner we have not before.   Of course we have enjoyed them just sliced and incorporated into a yummy salad.   I will use one or two of them to make a salsa, but I really wanted to try something fun……     How about a mango upside-down cake?    Well, the decision was easy – now we need a great recipe so the lovely fruit is not wasted.   Not finding one among my cookbooks, I decided to use a recipe for Pineapple Upside-Down Cake from “Williams-Sonoma Fruit Dessert” and tweak it a bit.   The following recipe is my adaptation.

Mango Upside-Down Cake

Ingredients:

Vegetable Oil Spray
3 ripe Mangos
¼ cup unsalted butter
¾ cup firmly packed brown sugar
       ………………
1 ¾ cup unbleached all-purpose flour
1 tsp. baking powder
¼ tsp. salt
¼ tsp. nutmeg
3 large eggs
1 tbsp. vanilla
2 tbsp. rum
8 oz. unsalted butter (1 stick) at room temperature
1 cup granulated sugar
½ cup milk

Preheat the oven to 350F.   Lightly coat a 9 inch round cake pan with vegetable oil spray.   I used an oblong pan as I wanted to use a pretty new platter and thought since the cake is a variation, why not the shape too?

Peel and slice mango’s in long ½ inch slices and set aside.

In a sauce pan over medium heat , melt the butter.   Add the brown sugar and stir until small bubbles appear (2-3 minutes). 
Remove the sugar mixture from the heat and pour into the prepared pan.  

Arrange the mango slices on top of the sugar mixture, keeping them close together.   Now, on to the cake…..

To make the cake, you should use two bowls.  In one bowl mix together the flour, baking powder, salt, and nutmeg.  

In another bowl, whisk the eggs with the vanilla and rum - then add the butter, sugar and milk.   Use an electric mixer to beat the wet mixture until well blended. 

Now slowly add the flour mixture to the wet, continuing to mix on medium until the batter is completely smooth.

Pour the batter on top of the mango slices in the prepared pan, spreading it evenly.   


Bake until the top of the cake is lightly golden and the center springs back when touched, 35-45 minutes.  Let the cake cool in the pan on a wire rack for 5-10 minutes, then turn out onto a platter and scrape the remaining juices over the top of the cake.   Let cool slightly and serve warm.      

Enjoy!


This lovely Williams-Sonoma book is stocked by Amazon.

2 comments:

  1. That looks SO good! I can't wait to try it... And I love the step-by-step photo guide!

    ReplyDelete
  2. Thank you! Stay tuned for more.

    ReplyDelete