What's better than fresh mango? Fresh mango atop a moist & delicious rum cake! Impress guests with this easy & beautiful Mango Upside Down Cake recipe.
2large mangoes,enough to cover bottom of pan tightly
Cake batter
1cupall purpose flour
¾teaspoonbaking soda
¼teaspooncoarse sea salt
⅓cupbuttermilk
½cupalmond oil
2Tablespoonsdark rum(I used Myers Dark Rum)
1large egg + 1 egg yolk
1teaspoonvanilla extract
1ripe banana mashed(about ⅓ cup)
Instructions
Preheat oven to 350 degrees.
In a small saucepan, heat ½ cup sugar with water, over high heat, stirring constantly until sugar dissolves, about 3-5 minutes.
Allow the mixture to come to a boil and let cook without stirring until it turns a dark amber color. As it cooks, swirl the pan occasionally and, using a pastry brush dipped in water, wipe down the crystals of sugar that appear on the side.
Pour into the bottom of a 9" cake pan, tilting to cover bottom evenly. Be careful because the pan gets very hot from the sugar mixture.
Peel mangoes and cut down both sides of pit. Cut each of these sides into slices. Place slices on top of sugar mixture carefully, packing them in tightly.
In a large bowl, mix flour, baking soda, salt and remaining 1 cup of sugar. Set aside.
In a small bowl, add remaining wet ingredients including banana. Mix well and add to dry ingredients until combined.
Pour batter on top of mangoes.
Bake for 45 minutes. Remove from oven and place on wire rack to cool for 15 minutes.
Loosen cake from edges of pan. Place plate over cake and invert. Slowly lift cake pan from cake, using knife to loosen any edges that are still stuck. Let cool completely.