Ingredients with Measurements:
- 2 tablespoons butter
- 2/3 cup packed brown sugar
- 1 can (20 ounces) pineapple slices in juice, drained
- 1 mango, peeled and sliced
- 1/2 cup chopped pecans
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a small saucepan, melt 2 tablespoons butter over medium heat. Add brown sugar and stir until sugar is dissolved. Pour into prepared cake pan. Arrange pineapple slices and mango slices on top of the sugar mixture. Sprinkle with chopped pecans.
3. In a medium bowl, whisk together flour, baking powder, and salt.
4. In a large bowl, cream together 1/2 cup butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
5. Gradually add dry ingredients to the wet ingredients, alternating with the milk.
6. Pour batter over the pineapple and mango slices in the cake pan.
7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool for 10 minutes, then invert onto a plate.
Time:
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 350
Fat: 15g
Carbohydrates: 47g
Protein: 5g
Substitutions for Ingredients
- For the butter, you can use coconut oil or vegan butter.
- For the brown sugar, you can use coconut sugar or maple syrup.
- For the pineapple, you can use canned or fresh pineapple.
- For the mango, you can use any other type of fruit such as peaches or plums.
- For the pecans, you can use walnuts or almonds.
- For the all-purpose flour, you can use whole wheat flour or almond flour.
Variations:
- For a tropical twist, you can add 1/4 cup of shredded coconut to the batter.
- For a chocolatey twist, you can add 1/2 cup of semi-sweet chocolate chips to the batter.
Tips and Tricks:
- Make sure to grease the cake pan well to ensure that the cake comes out easily.
- Let the cake cool for 10 minutes before inverting it onto a plate.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the microwave for 30-45 seconds.
Presentation Ideas:
- Serve the cake with a scoop of ice cream or a dollop of whipped cream.
- Sprinkle with powdered sugar or a drizzle of caramel sauce.
Garnishes:
- Sliced mango
- Chopped pecans
- Shredded coconut
Pairings:
- Vanilla ice cream
- Whipped cream
- Caramel sauce
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
- Roasted vegetables
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter.
- If the cake is too moist, bake it for a few minutes longer.
Food Safety Advice:
- Make sure to store the cake in an airtight container to prevent spoilage.
- Make sure to reheat the cake thoroughly before serving.
Food History:
Upside-down cakes have been around since the early 1900s and have been a popular dessert ever since. The combination of mango and pineapple is a classic tropical flavor combination that is sure to please.
Flavor Profiles:
This cake has a sweet and fruity flavor with a hint of nuttiness from the pecans. The mango and pineapple add a tropical twist to the classic upside-down cake.
Serving Suggestions:
- Serve the cake with a scoop of vanilla ice cream.
- Serve the cake with a dollop of whipped cream.
- Serve the cake with a drizzle of caramel sauce.
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