buttery upside-down cake with fresh mango and candied ginger
Buttery Upside-Down Cake with Fresh Mango and Candied Ginger Source: American Butter Institute 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1 1/2 cups pitted,...
Ingredients
- 12tablespoon(1 1/2 sticks) unsalted butter, at room temperature
- 11/2 cups pitted, peeled, and (3/4 inch) cubed
- 11/2s cup peeled, cored, and (3/4 inch) cubed
- 1cup(packed) light brown sugar
- 2tablespoondark rum
- 2cupcake flour
- 2teaspoonbaking powder
- 1teaspoonground ginger
Directions
- 1
Buttery Upside-Down Cake with Fresh Mango and Candied Ginger Source: American Butter Institute 12 tablespoons (1 1/2 sticks) unsalted butter
- 2
Generously butter a 13 x 9-inch baking pan
- 3
Heat 4 tablespoons of butter in a large skillet over medium heat
- 4
Add the mango, pineapple, brown sugar and rum
- 5
Cook, stirring often, until the sugar is melted and bubbling
- 6
Cool until tepid
- 7
Sift together flour, baking powder, ginger and salt, and set aside
- 8
Beat the remaining 8 tablespoons of butter and the sugar in a large bowl with a hand-held electric mixer at high speed until light and fluff