Sunday, May 31, 2015

Decadent Upside Down Cake



Inspired by this recipe 

Sunday's are for baking something to get you through the 5 days of the work-week! I always try to mess around with someone's recipe...sometimes it isn't exactly a result that makes you drool but then there are days like today! Yummy!!!

Decadent Upside Down Cake

Line a 10” pan with parchment paper or use a silicone baking dish
Preheat oven to 350F

Now get baking

Cream 6-8 oz Butter with 2/3 - 3/4 cup brown sugar until light and fluffy
Spread into bottom of pan

Dice 1 ripe mango (about a cup), mix with ½ cup raisins, ½ cup chopped dark chocolate or chocolate chips, 1/3 cup chopped macadamia nuts and 1/3 cup chopped cashew nuts – mix together
Sprinkle on top of the creamed butter and sugar

Beat together 2 eggs, ¼ cup oil and 2/3-3/4 cup brown sugar until well blended and fluffy
Beat in ¾ cup each boiled mashed sweet potato and pumpkin (total 1 ½ cups)

Mix the following dry ingredients together then mix into the eggs, sweet potato and pumpkin mix
1 cup coconut flour or finely blended toasted coconut
½ cup rice flour
½ tsp nutmeg
1 ½ tsp cinnamon
1 tsp baking powder
1 tsp baking soda
½ tsp salt
Spread this on top of the first two layers

Pop in the oven and cook for about 30-40 mins
Let it cool on a rack for 10 minutes or so before turning out on to a plate. Let cool before eating (or not… ;)

Not a great photograph..but it tastes good!!!
 If you bake a version of this, why not share it here!?