Mango-Macadamia Upside Down Cake |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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âThis is a new, tropical version of an old favorite,â writes Carole Resnick of Cleveland, Ohio. âIt will bring a bit of summer into your kitchen any time of year.â Ingredients:
1 medium mango, peeled and thinly sliced |
1 tablespoon lemon juice |
3 tablespoons light brown sugar |
1 tablespoon butter, melted |
2 tablespoons macadamia nuts, chopped |
cake batter: |
2 tablespoons butter, softened |
1/4 cup sugar |
1 egg, lightly beaten |
2/3 cup king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
1/4 teaspoon ground ginger |
1/8 teaspoon salt |
1/4 cup 2% milk |
finely chopped crystallized ginger, optional |
Directions:
1. In a small bowl, combine mango and lemon juice. Line a 6-in. round baking pan with parchment paper; coat with cooking spray. Combine brown sugar and butter; spread evenly into prepared pan. Top with mango mixture; sprinkle with nuts. Set aside.
2. In a small bowl, cream butter and sugar. Beat in egg. Combine the flour, baking powder, ginger and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon batter over nuts.
3. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving plate; remove parchment paper. Sprinkle with candied ginger if desired. Serve warm. Yield: 4 servings.
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