Champagne® Mango Baby Cakes

Ingredients:

  • 6 tbs unsalted butter at room temperature
  • 1/2 tsp almond extract
  • 4 tbs light brown sugar
  • 4 tbs sliced almonds, toasted
  • 2 Champagne® mangos, peeled, seeded and diced
  • 1/2 cup all-purpose flour
  • 1/2 tsp baking powder
  • 2 pinches salt
  • 1/2 cup white sugar
  • 2 large eggs at room temperature

Instructions:

Preheat oven to 350° F. To toast almonds, spread on baking sheet and place in preheated oven about 7 minutes. Set aside to cool.

Melt 4 tablespoons of butter. Divide melted butter between four one-cup ramekins. Lightly brush sides of ramekins with a little melted butter. Sprinkle one tablespoon of brown sugar over butter on bottom of ramekin and one tablespoon of toasted almonds evenly over sugar. Divide mango evenly over almonds.

In a medium bowl whisk flour, baking powder and salt.

In a bowl with an electric mixer, cream remaining two tablespoons butter and white sugar until light and fluffy. Beat in eggs one at a time mixing well until smooth. Stir in almond extract. Beat in flour mixture until combined. Divide batter evenly between ramekins.

Place ramekins on baking sheet in middle of oven. Bake about 27 minutes until tester comes out clean. Cool 5-10 minutes in ramekins, then run a sharp knife around edges and invert onto rack. Serve these baby upside-cakes warm or at room temperature with whipped cream on the side.

This recipe was created for the Champagne® mango by Stephanie Browner, Recipe Development and Testing. E-mail to stefi18b@hotmail.com

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