Mango in a fall dessert? It works with this pumpkin-praline cake - Tampa Bay Times

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It’s hard to imagine mangoes as a traditional ingredient in fall desserts. But they’re in this intensely spiced pumpkin dessert.

Tall and crowned with a sticky toffee praline topping, this cake will be the bright and sunny highlight of your dessert table. When you pop the cake in the oven, the scent of cinnamon and ginger will fill your home. The spices in this cake marry beautifully with the tropical brightness of mango, making it feel a bit more exotic than traditional fall recipes.

How do you tell if a mango is ripe? Squeeze gently to judge ripeness. A ripe mango will give slightly, indicating soft flesh inside. Use your experience with produce such as peaches or avocados, which also become softer as they ripen. Ripe mangoes will sometimes have a fruity aroma at their stem ends.

As mangoes ripen, they turn yellow. Once sliced, the mango flesh should appear to be pale yellow to deep orange in color. When stored properly, a mango should have a shelf life of about a week. The mango will not ripen in the refrigerator, but it can be kept chilled there once ripe, or it can be frozen, dried, cooked in syrup or pureed. Mangoes should not be refrigerated until they are ripe.

I use a 9-inch nonstick tube pan with a removable bottom for this cake. The tube conducts heat, which helps large, deep cakes bake faster. The removable bottom helps the cake release more easily from the pan after it has been baked keeping the sticky topping intact. You can also use a 9-inch springform pan for this cake. Be sure to line the bottom of the pan with parchment paper. You can substitute a tablespoon of pumpkin pie spice mix instead of the individual spices. And you can have great results with apples and peaches for this cake. Happy baking!

Pumpkin and Mango Cake With Sticky Toffee Praline Topping

Pumpkin and mango cake [ LORRAINE FINA STEVENSKI | Special to the Times ]

1 ripe mango

For the topping:

½ cup pecan pralines

¼ cup toffee bits (found in most grocery stores' baking aisle)

1 tablespoon honey

½ teaspoon ground cinnamon

For the cake:

2 ¾ cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons ground ginger

¼ teaspoon ground allspice

1 teaspoon baking soda

1 teaspoon kosher salt

2 cups granulated sugar

1 cup canned pumpkin puree

1 cup canola oil

4 large eggs

2 teaspoons pure vanilla extract

For the icing:

¼ cup unsalted butter, cut into cubes

½ cup light brown sugar, packed

2 tablespoons milk or cream

1 teaspoon pure vanilla extract

½ cup confectioners' sugar

Whole pecan pralines and turbinado sugar, to garnish

Prep the mango: Peel the mango, cut in half and remove the pit. Cut into ½-inch cubes, set aside. Heat the oven to 350 degrees. Spray 9-inch/12-cup nonstick tube pan with a removable bottom with canola cooking spray. Line the bottom with a round of parchment paper with a hole cut in the middle. This will help remove the cake and keep the topping intact. Set on a half sheet pan.

Make the topping: To the bowl of a small food processor, add the pecan pralines, toffee bits and ground cinnamon. Pulse a few times to coarsely chop. Stir in the honey.

Make the cake: In a large mixing bowl, whisk the flour, spices, baking soda and salt. In another large mixing bowl, whisk together the sugar, pumpkin puree, oil, eggs and vanilla until smooth.

With a rubber spatula, slowly add the pumpkin mixture into the flour mixture; stir from the bottom so no flour remains. Do not overmix. Stir the mango cubes into the batter.

Evenly sprinkle the topping mixture on the bottom of the pan. Scrape the batter into the prepared pan and smooth the top. Bake until a tester comes out clean, about 1 hour. Let the cake cool in the pan about 15 minutes to firm up. Any longer and it may stick to the pan.

Gently rock the cake back and forth to free the cake from the pan. Run a knife around the edges of the cake pan to free the cake if necessary. Place a cake plate on top of the tube pan. Using pot holders, hold the cake plate in place with one hand and carefully turn the tube cake upside down onto a cake plate with the other hand. The bottom of the cake is now the top of the cake. Allow the cake to cool completely and remove parchment paper. Push back any stray pieces of topping back onto the cake if necessary.

Make the icing: In a small saucepan over medium heat, combine butter, brown sugar and milk. Bring to a simmer, whisking continuously until the sugar is dissolved and the mixture thickens, about a minute or two. Remove from the heat, add the vanilla and slowly add the confectioners' sugar whisking vigorously until you reach your desired consistency. The icing will start to firm up quickly so have the cake cooled and ready. Immediately drizzle the icing over the cake. Start the drizzle from the top of the cake to the edge so it drips down the side of the cake. Garnish the top with whole pralines and a sprinkle of turbinado sugar, if you like.

Makes about 12 servings.

Source: Lorraine Fina Stevenski

Lorraine Fina Stevenski is a self-taught baker and award-winning recipe contest addict. This column features recipes that have been entered in contests across America and updated for readers who love to bake. Contact her at lorrainestevenski@gmail.com.

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Mango in a fall dessert? It works with this pumpkin-praline cake - Tampa Bay Times
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