Mango: Mango Upside-Down Cake

posted by Mai 02-20-103 6:35 AM

Mango Upside-Down Cake

Butter, sugar and fruit are arranged in a pan, the cake batter poured over it, and after baking the cake is turned upside down, revealing a moist, sweet fruit topping.

4 tablespoons butter
1/2 cup light brown sugar
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1 large ripe mango, peeled
2 teaspoons lemon juice
1 1/3 cups all-purpose flour
3/4 cup sugar
1 3/4 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons butter
1/2 cup half n half
1 teaspoon vanilla or almond extract
1 egg

Melt 4 tablespoons butter, and mix with brown sugar, nutmeg and cinnamon. Spoon into an ungreased 8 x 8-inch square baking pan.

Slice mangos in 1/4-inch thick pieces. Lay slices into prepared pan, and sprinkle with lemon juice. Set aside.

In a large mixing bowl, cream butter and sugar, then beat in half n half, egg, and vanilla or almond extract. Stir in flour, baking powder and salt. Pour batter over fruit in pan.

Bake cake in a preheated 350F oven for 45 minutes, or until cake begins to pull away from sides of pan, and springs back to the touch. Remove from oven, and cool for 5 minutes in the pan.

Invert pan onto a serving platter, and let sit 1 minute more before removing pan. If any fruit sticks to pan, use a spatula to carefully scrape it off and replace it on the cake. Serve warm, with whipped cream or ice cream, if desired

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