Saturday, February 3, 2007
Mango Upside-Down Cake
4 T. butter 1/2 C. light brown sugar 1/4 t. grated nutmeg 1/4 t. ground cinnamon 1 large ripe mango, peeled 2 t. lemon juice 1 1/3 C. all-purpose flour 3/4 C. sugar 1 3/4 t. baking powder 1/4 t. salt 3 T. butter 1/2 C. half n half 1 t. vanilla or almond extract 1 egg Melt 4 tablespoons butter, and mix with brown sugar, nutmeg and cinnamon. Spoon into an ungreased 8 x 8-inch square baking pan. Slice mangos in 1/4-inch thick pieces. Lay slices into prepared pan, and sprinkle with lemon juice. Set aside. In a large mixing bowl, cream butter and sugar, then beat in half n half, egg, and vanilla or almond extract. Stir in flour, baking powder and salt. Pour batter over fruit in pan. Bake cake in a preheated 350°F oven for 45 minutes, or until cake begins to pull away from sides of pan, and springs back to the touch. Remove from oven, and cool for 5 minutes in the pan. Invert pan onto a serving platter, and let sit 1 minute more before removing pan. If any fruit sticks to pan, use a spatula to carefully scrape it off and replace it on the cake. Serve warm, with whipped cream or ice cream, if desired. ----------------- |
