Buttery Upside-Down Cake With Fresh Mango And Candied Ginger

By AprilWeygand

Ingredients

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 1 1/2 cups pitted, peeled, and (3/4 inch) cubed ripe mango (about 2 mangoes)
• 1 1/2 cups peeled, cored, and (3/4 -inch) cubed ripe pineapple (about 1/2 small pineapple)
• 1 cup (packed) light brown sugar
• 2 tablespoons dark run
• 2 cup cake flour
• 2 tablespoons baking powder
• 1 teaspoon ground ginger, pinch of salt
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 3/4 cup milk
• 2 tablespoons chopped candied ginger

Details

Servings 12

Preparation

Step 1

½ cup (2 ounces) coarsely chopped pecans, toasted. Vanilla ice cream, for serving position a rack in the center of the oven and preheat to 350 f. Generously butter a 13- by- 9-inch baking pan. Heat 4 tablespoons of butter in a large skillet over medium heat. Add the mango, pineapple, brown sugar and rum. Cook, stirring often, until the sugar is melted and bubbling. Cool until tepid. Sift together flour, baking powder, ginger and salt, and set aside. Beat the remaining 8 tablespoons and the sugar in a large bowl with a hand-held electric mixer at high speed until light and fluffy, about 3 minutes. Beat in the eg