Rick Bayless Skillet Mango Upside Down Cake- need recipe
I saw this on his PBS show this afternoon, but I can't find the recipe on his website. A Google search found a Rick Bayless Mango upside down cake, but it is a completely different recipe.
The one on the show has a muffin-like batter with whole wheat and all purpose flour, baking soda and powder, salt, sugar and buttermilk.
It look like he did it in a cast iron skillet, but other Google searches insist that you should not use iron, because it discolors the mango.
I'm so tempted that I might wing it with the recipe, but I'd feel more comfortable with Rick's measurements.
Hi! I'll have to post the recipe later, but definitely by this afternoon. He says to use a large 10-inch skillet, preferably non-stick. It's a recipe for Pineapple Skillet Upside-Down cake (Volteado de Pina), but says you can use a variety of other fruit like berries, nectarines, peaches, mango, etc.
Okay, here it is:
PINEAPPLE (or Mango) SKILLET UPSIDE-DOWN CAKE
6 tablespoons unsalted butter
1/2 cup packed dark-brown sugar
3 cups fresh mango cut in 1/2-inch cubes OR 3 cups cubed pineapple, pears, peaches, or nectarines, or 3 cups (about 1 lb)of berries or cherries
3/4 cup all-purpose flour
3/4 cup whole wheat flour (or additional all-purpose flour)
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup white sugar
1 large egg
3/4 cup buttermilk or plain yogurt
Preheat oven to 375 degrees and position rack in the middle.
Melt the butter in a 10-inch ovenproof skillet (preferably nonstick) over medium heat, swirl it until it turns nut-brown, then pour it in a bowl. Without wiping it out, sprinkle the brown sugar evenly over the bottom of the skillet and then place fruit in an even layer.
In a bowl, whisk the flours, salt and baking soda and powder. In a separate bowl, whisk the white sugar into the browned butter until thoroughly combined. Whisk in the egg and then the buttermilk or yogurt. Add the wet ingredients to the dry ones and whisk until thoroughly combined.
Pour the batter evenly over the fruit. Bake for about 35 minutes or until the cake is golden and the center is springy to touch.
Let cool 10 minutes. Carefully invert the skillet onto a plate. Serve warm.
From Rick Bayless' book "Mexican Everyday", p. 301
Rubee, thanks again for the recipe.
I followed the recipe completely, but I was not blown away by the cake. I made it early in the afternoon and served it later at room temp. The brown sugar didn't completely melt, it was gooey. And the batter tastes a lot like pancakes or muffins. Rethinking this recipe, I think it would be perfect served at brunch with a strong cup of coffee. And I will definitely make it again, because it was very simple.
In the meantime, I'm trying to figure out how to post a picture of the cake for 'hounds to view.
I make a mango tart tatin in a cast iron skillet and never have had the mangoes discolor. I would not worry about it.
Thank you for the recipe. I think I am going to make it tomorrow for a 4th party. I'm going to use the nonstick skillet, because cast iron still makes me a little nervous.
Will definitely report back.