Saturday, May 9, 2009

Mango Ginger Upside-down Coffee Cake


Mango-Ginger Upside-down Coffee Cake

Yum!! I always forget how easy upside down cake is to make, and how pretty it is to serve. This one was fun because the streusel topping functioned as a crust when the cake was inverted. The tart flavor of the mango really balanced the pecan streusel topping (or bottom in this case.) I developed this recipe for a Mexican brunch menu that is forthcoming.

Cake:

1 Tbsp butter melted
1/4 cup packed dark brown sugar
½ tsp grated dried ginger
1 cup sliced peeled mango (about 1 medium)
2/3 cup granulated sugar
5 Tbsp of butter softened
3 large egg whites
1 1/2 tsp vanilla extract
1 tsp fresh grated ginger
1 1/3 cups all-purpose flour
2 tsp baking powder
1/2 tsp ground cinnamon
a pinch of nutmeg
1/4 tsp salt

3/4 cup of milk

Streusel Topping:
from the Joy of Cooking

2/3 cup flour
2/3 cup finely chopped pecans
2/3 cup brown sugar
5 T. melted butter
1 t. cinnamon
1/4 t. salt

Mix these ingredients in food processor until well blended, but still coarse.

To Make Cake:

1. Preheat oven to 350 degrees

2. Coat bottom of a 9 inch round cake pan with 1 Tbsp melted butter. Sprinkle with brown sugar and dried ginger. Arrange mango slices spoke-like over brown sugar mixture; set aside.

3. Beat granulated sugar and 5 Tbs of butter at medium speed of a mixer until well blended. Add egg whites, fresh ginger root and vanilla, beating until will blended. Lightly spoon flour into measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan. Top with pecan streusel topping.

4. Bake at 350 degrees for 40 minutes. Cool in pan 5 minutes on wire rack. Loosen cake from sides of pan. Place a plate upside down on the top of the cake. Invert onto plate, let cool and serve.

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