Recipe: Mango Rum Upside Down Cake

Wow!! It’s been approximately five months since I posted to this blog.  Today I’m happy to be back as I’ve got an awesome summer fruity cake for you. Mango!!

Why do I absolutely love summertime in the tropics? It’s definitely not the heat, but the abundance of my favorite fresh seasonal fruits. Mangoes, soursop, avocados, ackees, and breadfruit 😆😆 (yes I know breadfruit isn’t a fruit) are everywhere. My perfect day is one where I am happily munching on a mango.

Over the weekend I was asked to bring a pineapple upside down cake to a Sunday lunch with friends and I refused. Why use pineapple when lovely Julie mangoes are in season and abundant. My hostess wasn’t that impressed when I first told her my idea ( it seems she’s rather partial to pineapple) but after lunch, the dessert had won her over.  The cake was fluffy, light and not too sweet. A definite winner!!

Here’s my recipe:

Ingredients

4 oz unsalted butter + 3 tbsps for prepping top of cake
1 1/2 cups of brown sugar ( the 1/2 cup will be used for prepping top of cake)
2 large eggs
1 1/2 cups of flour
2 tsp baking powder
1 tsp vanilla
1/2 tsp of cinnamon
1/2 cup of coconut milk
3 tbsp of Mount Gay Silver
2 Julie mangoes ( ripe and firm)

Method

1. Preheat oven to 350°F. In a large bowl, combine flour, baking powder, and cinnamon. Set aside.
2. Peel the mango and cut it into thin strips.
3.  With an electric mixer, cream 4 ounces of butter and 1 cup sugar until light and fluffy. Add eggs ( one by one) and then vanilla; beat until combined. Add flour mixture in 3 additions alternately with the milk and rum in 2, beginning and ending with the flour. Mix just until combined.
4. In a pan add 1/2 cup sugar and 3 tbsps of butter over low heat and while stirring, allow to turn a light caramel color.
5. Pour the butter and sugar combination into the bottom of baking pan. Then place the mango strips.
6. Carefully spoon batter over mango in baking pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes.
7. Let cake cool in pan 5 minutes. Run a knife around edge of cake, then carefully invert onto a platter. Serve warm or at room temperature.

Happy Summer sweets!!

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