Recipe For Cooking Buttery Upside-Down Cake With Fresh Mango And Candied Ginger
Toaster Oven Cakes :: Upside Down Cake
Buttery Upside-Down Cake with Fresh Mango and Candied Ginger
Source: American Butter Institute
12 Tbsp. (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 C. pitted, peeled, and (3/4 in.) cubed
ripe mango (about 2 mangoes)
1 1/2s C. peeled, cored, and (3/4 in.) cubed
ripe pineapple (about 1/2 sm. pineapple)
1 C. (packed) light brown sugar
2 Tbsp. dark rum
2 C. cake flour
2 tea. baking powder
1 tea. ground ginger
Pin. of salt
1 C. sugar
2 lrg. eggs, at room temperature
1 tea. vanilla extract or flavoring
3/4 C. milk
2 Tbsp. chopped candied ginger
1/2 C. (2 oz.) coarsely chopped pecans, toasted
Vanilla ice cream, for serving
Position a rack in the center of the oven and preheat to 350 degrees F. Generously butter a 13 x 9-in. baking pan.
Heat 4 Tbsp. of butter in a lrg. skillet over med. heat. Add the mango, pineapple, brown sugar and rum. Cook, stirring often, until the sugar is melted and bubbling. Cool until tepid.
Sift together flour, baking powder, ginger and salt, and set aside. Beat the remaining 8 Tbsp. of butter and the sugar in a lrg. bowl with a hand-held electric mixer at high speed until light and fluffy, about 3 min. Beat in the eggs, one at a time, then the vanilla extract or flavoring. On low speed, add the flour in three additions, alternating with two additions of the milk and beat until smooth, scraping down the sides of the bowl often with a rubber spatula.
Arrange the fruit in a single layer in the pan, sprinkle with the candied ginger, and pour the syrup over all. Sprinkle with the pecans. Spread the batter evenly over the fruit.
Bake until a wooden pick inserted in the center of the cake comes out clean, about 30 to 35 min. Cool for 5 min. on a wire rack. Invert and unmold onto a lrg. serving platter. (If any pieces of fruit stay in the pan, just remove them and arrange them in their place on the cake.) Pour any juices in the pan over the cake. Serve warm or completely cooled, with the ice cream.
Makes approximately 12 servings
