Mango Upside-Down Cake with a Cajeta-Rum Glaze

Pastel Invertido de Mango

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Preparation info

  • Difficulty

    Medium

  • 8 to 10

    Servings

Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

As a kid I did not have the sweet tooth my brother and sister had. I always preferred a salty or spicy treat versus a sweet dessert. The only thing that distracted my savory tooth was when Mom baked homemade cakes. This recipe is inspired by the childhood memory of eating Mom’s warm classic pineapple upside-down cake, but instead of pineapple I make this cake with my favorite fruit, mango, bake it in a cast-iron skillet, and top it with a rich cajeta (Mexican caramel) rum glaze.

Ingredients

Cake

  • 11 tablespoons unsalted butter, divided
  • ¾ cup packed light brown sugar
  • 2 firm ripe mangos, peeled, pitted, and sliced
  • cup maraschino cherries without stems
  • cups all-purpose flour
  • teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • ½ cup milk

Cajeta-Rum Glaze

  • ¾ cup cajeta or other rich dark caramel sauce
  • 2 tablespoons milk
  • ½ cup rum

Method

Melt 3 tablespoons of butter in a 10-inch cast-iron skillet. Add brown sugar and cook while stirring, until sugar is melted and begins to bubble. Remove from heat and cool. Once cool, arrange the mango slices in a pinwheel design in the melted sugar and add cherries between mango slices. Set aside.

Preheat oven to 350 degrees F.

In a bowl sift the flour, baking powder, and salt.

In a separate bowl, beat remaining 8 tablespoons butter and the granulated sugar until creamy. Add the vanilla and then the eggs, one at a time, beating until smooth. Add the flour mixture little by little as you slowly stir in the milk. Do not over mix: stir just until the flour is incorporated into the batter.

Pour cake batter over fruit in skillet, using a spoon to gently spread it to the edge. Bake for 30 to 40 minutes, until a toothpick inserted in the middle comes out clean.

Remove from oven. Let cool about 5 to 10 minutes—do not let cool too long or it will stick in your skillet. Place a cake platter over skillet and, wearing oven mitts, carefully flip the cake onto the cake platter.

Make Glaze

Place the cajeta and milk in a saucepan and heat over a low flame, stirring constantly, until hot. Remove from heat. Stir in rum. Drizzle the warm glaze over the cake.