Kate Heyhoe

Kate's Global Kitchen

Tangy Mango Upside Down Cake

by Rick Bayless

Makes 8 servings

Fruit topping

3 large, moderately ripe mangoes, about 2-1/2 pounds
6 tablespoons unsalted butter
1/3 cup packed brown sugar
1 tablespoon Tabasco brand pepper sauce
2teaspoons lime juice
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Cake batter

3 egg yolks
8 tablespoons sour cream, divided
2 teaspoons Tabasco brand pepper sauce
1 teaspoon pure vanilla
1-1/2 cups all-purpose flour, sifted before measuring
3/4 cup packed brown sugar
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon baking soda
1/4 teaspoon salt
9 tablespoons unsalted butter, softened
Vanilla ice cream

Heat oven to 350 degrees F. Butter 9-inch round cake pan.

For fruit topping, peel mangoes with sharp knife; cut flesh into 1/2-inch pieces. You should have 4 generous cups. Melt butter in large nonstick skillet. Add mango pieces; cook until lightly browned and tender, about 8 minutes. Remove from heat; stir in sugar. Mix Tabasco pepper sauce, lime juice, allspice, salt and pepper in small bowl; stir into mangoes. Spoon fruit mixture into prepared cake pan.

For cake batter, mix egg yolks, 2 tablespoons sour cream, Tabasco pepper sauce and vanilla in medium bowl. In large bowl of an electric mixer, combine flour, sugar, baking powder, cinnamon, allspice, baking soda and salt; mix on low speed until blended. Add softened butter and remaining sour cream. Mix on low speed until dry ingredients are moistened. Increase to medium speed; beat 1-1/2 minutes. Scrape sides of bowl. Gradually add egg mixture to batter in 3 additions, beating for 20 seconds after each addition. Scrape batter over mangoes in cake pan, smoothing evenly.

Bake until golden and wooden pick inserted in center comes out clean, about 40 minutes. Remove from oven; let stand 5 minutes. Run metal spatula around edges of pan; invert onto serving plate. Shake to loosen mango mixture; remove pan. If any fruit is stuck to the cake pan, place it back on cake. Serve warm wedges of cake with scoop of vanilla ice cream, if desired.

Cinco de Mayo Menu by Rick Bayless

Emerald Corn Chowder (Chileatole Verde)
Chipotle Peppered Steak with Smoky Caramelized Onions (Bistec Enchipotlada)
Tangy Mango Upside Down Cake


Kate's Global Kitchen for May 2003:
5/02/03     Spicing Up Cinco de Mayo
5/09/03     For Mom, a Bouquet of Vanilla
5/16/03     An Army Moves on Its Stomach
5/23/03     Burger Building—for Fun or Profit
5/30/03     Mint, Mint, and More Mint


Copyright © 2003, Kate Heyhoe. All rights reserved.

Current Kate's Global Kitchen
Kate's Global Kitchen Archive

This page created May 2003