Friday, October 27, 2017

Upside-Down Mango Cake


  • 1/2cup packed light brown sugar
  • 12tablespoon (1 1/2 sticks) unsalted butter
  • 2large mangoes, cut into 1/2-inch slices (about 2 cups)
  • 1/2cup sweetened shredded coconut
  • 2 1/4cups all-purpose flour
  • 4teaspoons baking powder
  • 1teaspoon salt
  • 1 1/2cups granulated sugar
  • 3whole eggs
  • 1teaspoon vanilla
  • 1 1/4cups whole milk
  • Directions

    1. Place rack in middle of oven; preheat to 350 degrees F. Butter a 9-inch springform pan; set aside. In a small saucepan combine brown sugar and 4 Tbsp. butter over medium heat. Stir constantly until sugar dissolves and syrup bubbles; boil until it turns light amber. Immediately remove from heat; carefully pour into prepared springform pan. Arrange mango slices on top, see below. Sprinkle with shredded coconut; set aside.
    2. In a medium bowl whisk together flour, baking powder, and salt; reserve. In a large mixing bowl beat remaining 8 Tbsp. butter and granulated sugar with an electric mixer on high speed for 6 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add half the flour mixture; beat on low until just combined. Beat in milk, then remaining flour mixture until combined.
    3. Gently spoon batter over mango slices; spread evenly. Place springform pan on a baking sheet. Bake 1 hour or until golden brown and a tester inserted in center comes out clean.
    4. Cool the cake on a wire rack 10 minutes. Run a knife around inside edges of pan. Set a plate over cake; invert cake onto plate. Cool completely on plate; serve at room temperature.

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