Tropical Upside-Down Cake
Serves: 2
Amos O'Hara
1 January 1970
Based on User reviews:
47
Spice
59
Sweetness
56
Sourness
45
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cups
Cake Flour2 tsps
Baking Powder1 tsp
Ground Ginger1 pinch
Salt1 cup
Granulated Sugar2 large
Egg (at room temperature)1 tsp
Vanilla Extract3 cup
MilkDirections:
1
Position a rack in the center of the oven and preheat to 350 degrees F
2
Generously butter a 13 by 9-inch baking pan
3
Heat 4 tablespoons of the butter in a large skillet over medium heat
4
Add the mango, pineapple, brown sugar, and rum
5
Cook, stirring often, until the sugar is melted and bubbling
6
Cool until tepid
7
Sift together the flour, baking powder, ginger, and salt and set aside
8
Beat the remaining 8 tablespoons of butter and the sugar in a large bowl with a hand-held electric mixer at high speed until light and fluffy, about 3 minutes
9
Beat in the eggs, 1 at a time, then the vanilla
10
On low speed, add the flour in 3 additions, alternating with 2 additions of the milk, and beat until smooth, scraping down the sides of the bowl often with a rubber spatula
11
Arrange the fruit in a single layer in the pan, and pour the syrup over all
12
Sprinkle with the pecans
13
Spread the batter evenly over the fruit
14
Bake until a toothpick inserted in the center of the cake comes out clean, about 35 minutes
15
Cool for 10 minutes on a wire rack
16
Invert and unmold onto a large serving platter
17
(If any pieces of fruit stay in the pan, just remove them and arrange them in their place on the cake
18
) Pour any juices in the pan over the cake
19
Serve warm or completely cooled, with the ice cream