A tropical twist on the classic upside-down cake
Prep Time: 1 to 2 hours
Dish Type: 8
3 Dried pineapple quarter rings
¼ cup Chopped dried mango slices
¼ cup Chopped dried papaya slices
¼ cup Packed brown sugar
¾ Unsweetened pineapple or apple juice
½ tsp. Grated lime zest
1 tbsp. Freshly squeezed lime juice
1 ½ cups All-purpose flour
1 ½ tsp. Ground ginger
1 tsp. Baking powder
½ tsp. Baking soda
¼ tsp. Salt
¼ tsp. Ground allspice
2/3 cup Packed brown sugar
½ cup Butter, softened
1 tsp. Vanilla extract
2/3 cup Plain yogurt (not fat-free)
In a saucepan, combine pineapple, mangos, papaya, brown sugar, pineapple juice and lime juice; bring to a boil over medium heat, stirring gently until sugar is dissolved. Reduce heat and simmer, stirring occasionally, for about 10 minutes or until fruit is tender and liquid is syrupy. Remove from heat and stir in lime zest. Let cool to room temperature. You may add 2 tbsp. dark rum or brandy to fruit mixture just before assembling cake.
Prepare the cake: In a bowl, combine flour, ginger, baking powder, baking soda, salt and allspice. Set aside.
In a separate bowl, using an electric mixer, beat brown sugar and butter until fluffy. Beat in egg and vanilla until blended. Stir in flour mixture alternately with yogurt, making 2 additions of flour and 2 of yogurt.
Arrange fruit decoratively in bottom of prepared pan and pour in syrup . Gently drop batter by spoonfuls over fruit and carefully smooth top
Bake in preheated oven for 50 to 60 minutes or until a tester inserted in the center comes out clean. Let cool in pan on wire rack for 10 minutes. Invert a large plate on top of cake pan and flip over to unmold cake onto plate. If necessary, rearrange fruit on top of cake. Serve warm or let cool completely.