Mango Upside-Down Cake
Dancing with the flavors of the tropics is simple when mangoes are on hand. This upside-down cake offers a dazzling showcase -- the ripe fruit nestles in a simple caramel, its golden hues and honeyed taste deepening as it bakes. Banana and rum add more tropical notes and help keep the cake moist, from first bite to last crumb. Martha made this recipe on episode 509 of Martha Bakes.
- Total Time:
- Servings: 8
Photography: Bryan Gardner
Source: Martha Stewart Living, March 2015
- 1 1/2 cups sugar
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon coarse salt
- 1/3 cup buttermilk
- 1/2 cup safflower oil
- 2 tablespoons golden rum, such as Bacardi Gold
- 1 large egg plus 1 large yolk
- 1 teaspoon pure vanilla extract
- 1 ripe banana, mashed until smooth (1/3 cup)
- 2 large or 3 small ripe mangoes (2 pounds, 6 ounces total), peeled, 2 sides cut off each, and each side sliced into 5 pieces
Preheat oven to 350 degrees. Heat 1/2 cup sugar and 2 tablespoons water in a small saucepan over high, stirring, until sugar is dissolved, about 3 minutes. Let boil, without stirring, until dark amber, swirling pan to color evenly and washing down sides with a wet pastry brush to prevent crystals from forming. Immediately pour into a 9-inch round cake pan; swirl to evenly coat bottom of pan.
Whisk together flour, baking soda, salt, and remaining 1 cup sugar in a medium bowl. In another bowl, whisk together buttermilk, oil, rum, egg and yolk, vanilla, and banana. Whisk buttermilk mixture into flour mixture until smooth and combined.
Arrange mangoes in pan on top of caramel, in a tightly packed single layer. Pour batter into pan.
Bake until a tester inserted in center of cake comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack 15 minutes. Run a knife around edge of pan, invert cake onto a plate, and let cool completely before serving.