Friday, July 28, 2006

Papaya Upside Down Cake

For the bottom layer:

2 cups papaya, thinly sliced
2 Tbsp fresh lemon juice
1/2 cup firmly packed brown sugar
1/4 cup unsalted butter

For cake use a yellow or white cake mix uisng juice instead of water or the recipe following:

2 cups sifted cake flour (not self-rising)
2 tsp baking powder
1/8 tsp salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
2 tsp vanilla extract
1 cup papaya juice

Preheat oven to 350F.

For the bottom layer:

Pour lemon juice over sliced papayas. Meanwhile melt butter and combine brown sugar in an iron skillet (or other oven proof skillet). Just as mixture begins to carmelize, place a layer of papaya on top of mixture, arranging the slices over the bottom of the skillet, to cover the surface.


Cream the butter and sugar until fluffy. Add the dry mixture a bit at a time, beating as you go along. Add the eggs, one at a time, incorporating into the mixture. Add the vanilla and the papaya juice and beat well. Pour the batter over the papaya layer and smooth the top. Bake for 40-45 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool and loosen sides.

Hold a plate up to the skillet and turn the cake upside down, onto the large serving plate.

Can serve warm or room temperature.

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