BOB RECIPE: Mango Upside-down Cake

Ready to celebrate the New Year?  Here’s one to add “wow” factor to your dinnertable.

from: Rums of Puerto Rico

Product: Puerto Rican dark rum

BOB RECIPE: Mango Upside-down Cake

Southern Puerto Rico is known for a special mango with a flavor reminiscent of pineapple. The more common varieties of mango are equally delicious in this updated version of an old-fashioned upside-down cake. Serves 8.

3 ripe mangoes, peeled

1/2 cup plus 1/3 cup unsalted butter, at room temperature

3/4 cup light brown sugar, packed

1/2 cup plus 1 teaspoon Puerto Rican dark rum (yummm!)

1 2/3 cups all-purpose flour

2 teaspoons baking powder

pinch of salt

2/3 cup granulated sugar

2 large eggs

2/3 cup whole milk

Slicing around pit, cut mangoes in strips 3 or 4 inches long and 1 inch wide.

Melt 1/2 cup (1 stick) butter in a skillet over medium heat. Add mangoes and sprinkle with brown sugar. Cook, stirring occasionally with a wooden spoon, until sugar melts and fruit is tender but firm, about 5 minutes. Using a slotted spoon, remove fruit from skillet and drain in a colander. Continue cooking sugar mixture until it reduces to a thick syrup, about 5 minutes more. Remove from heat and add 1/2 cup rum; ignite (LET’S START THE FIREWORKS!) with a match and let the flames die out.

Arrange a single layer of mango slices in a sunflower pattern in an 8-inch cake pan. Add enough sugar syrup to just cover the mangoes. Set aside to cool.

Heat oven to 350 F. Sift together flour, baking powder, and salt; set aside.

Cream remaining 1/3 cup butter. Gradually add granulated sugar; mix well. Beat in remaining teaspoon rum and eggs until fluffy. Add flour mixture and milk; beat until smooth. Spread batter over fruit. Bake until golden and a toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Cool on a wire rack for 30 minutes (Actually I’d just let it sit out 10 minutes then I invert onto plate.) Invert onto cake plate, remove pan and serve.

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