papaya upside-down cake
Papaya Upside-Down Cake 6 tablespoons unsalted butter (at room temperature) 8 tablespoons unsalted butter (at room temperature) 1 cup lightly packed dark brown sugar 1/3 cup pecan ...
Ingredients
- 6tablespoonunsalted butter (at room temperature)
- 1cuplightly packed dark brown sugar
- 1/3cuppecan pieces
- 1large papaya, peeled, halved, seeded, and
- 11/2 cups cake flour
- 1teaspoonbaking powder
- 1/4teaspoonbaking soda
- 1/4teaspoonsalt
Directions
- 1
Papaya Upside-Down Cake 6 tablespoons unsalted butter (at room temperature) 8 tablespoons unsalted butter (at room temperature) 1 cup lightl
- 2
Melt the 6 tablespoons butter in an ovenproof 9-inch skillet over moderate heat
- 3
Add brown sugar and cook, stirring until it is dissolved and bubbling
- 4
Remove from the heat
- 5
If you are baking in a 9-inch cake pan instead of the skillet, pour the mixture into the pan and swirl it around to coat the bottom evenly
- 6
Sprinkle the pecan pieces over the bottom of the skillet or cake pan or skillet
- 7
Arrange papaya wedges in a tight pinwheel around the outside of the pan, filling in the center with any broken or odd-shaped pieces
- 8
Sift flour, baking powder, baking soda and salt onto a sheet of wax paper