In My Kitchen Right Now

Caramelized Mango Upside Down Cake



2 tbsp butter
2 fresh, ripe mango
1/2 cup + 2 tbsps dark brown sugar
1/8 tsp pumpkin pie spice (optional)
1/2 cup butter
3/4 cup sugar
2 eggs, beaten
1 tsp vanilla
1-1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup milk

Preheat oven to 350 F. Melt the first amount of butter in a 9 x 9 inch pan or a 10 inch round pan.  

To caramelize the mango: Peel and cut mango into bite size pieces. Put 2 tbsp brown sugar in medium non-stick frying pan over medium-high heat. When the sugar begins to melt, add the mango and spice. Cook until the fruit and juices are a dark caramel color, but the fruit is still firm. Remove from heat and pour into cake pan. Sprinkle 1/2 cup brown sugar evenly over fruit.  

To make the cake: Cream butter and sugar together well. Add eggs and beat. Mix in vanilla. In a separate bowl, mix together the flour, baking powder an salt. Add the flour mixture to the butter mixture in 3 parts alternately with milk in 2 parts, beginning and ending with flour. Stir after each addition until blended. Pour over top of mango. Bake in oven for 40 to 45 minutes, or until an inserted tooth pick comes out clean. Let stand 10 minutes. Loosen edges with knife. Invert onto plate. Cool. Serve with whipped cream.




Invite your neighbors over to share with you.



Or not. It's your cake. =)