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Mango upside-down cake

Time 1 hour
Yields Serves 8
Mango upside-down cake
1

Heat the oven to 350 degrees. Combine the mangoes and rum in a bowl and mix well. Let stand while you make the rest of the cake.

2

Melt 4 tablespoons butter in a heavy, 10-inch oven-proof skillet, set over low heat. Whisk in the brown sugar until smooth. Remove from the heat.

3

Arrange the mango slices evenly in the pan (as you would apples for a tarte Tatin). Pour the remaining juices evenly over.

4

Combine the flour, baking powder, salt and lime zest in a small bowl and whisk to blend.

5

Beat the one-half cup softened butter with the sugar until smooth. Beat in the egg yolks one at a time. With the mixer on low speed, beat in half the flour mixture, then half the half-and-half, then the remaining flour mixture and the remaining half-and-half. Beat until smooth. Spoon over the mangoes in the skillet, spreading the batter evenly to the edges.

6

Bake in the lower third of the oven for 35 to 40 minutes, until the cake tests done. Immediately invert the skillet over a serving plate. Serve the cake warm, with whipped cream, if desired.


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