Mango Macadamia Upside Down Cake
This is a variation of the pineapple upside down cake that everyone is familiar with.. The combination of macadamia nuts, caramel and fresh mango is addictive.
- 2 cups mango, cut into 2" cubes
- 2 large eggs
- 3/4 cup light brown sugar, packed light
- 1 1/2 tsp baking powder
- 1 1/2 cup flour
- 1/4 teaspoon salt
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 3/4 cup Island Princess Hawaii macadamia nuts, whole and halves
- 3/4 cup butter
- 1/2 cup milk
Melt 4 tablespoons of butter in a cast iron skillet. Add the brown sugar and cook while stirring, until the sugar is melted and begins to bubble. Remove from heat and let cool.
Once cool, pour mixture into a 10" cake pan and arrange the mango in an even layer along the bottom. Preheat the oven to 350F.
In a large mixing bowl beat remaining 1/2 cup of butter and white sugar until fluffy. Add the vanilla, then the eggs, one at a time, until smooth.
In a separate bowl, whisk or sift together the flour, baking powder, and salt.
Stir in half of the flour mixture, then the milk, then the remaining dry ingredients. Do not overmix: stir just until the flour is barely incorporated into the batter. Add the nuts and mix lightly to incorporate.
Spread the batter over the fruit, then bake for 45 minutes to one hour (depending on the pan, and the thickness of the batter.) The cake is ready when it begins to pull away from the sides of the pan and the center feels just set.
Remove from oven, let cool about 20 minutes, then place a cake plate on top, and wearing oven mitts, flip the cake out on to the plate, taking care, as there may be some hot caramel that might escape.