Mango Upside-Down Cake
A delightful dessert featuring ripe mangoes and a moist cake base, this mango upside-down cake is a beautiful treat perfect for any occasion.
Ingredients
Fruits and Topping
- 2 pieces ripe mangoes, peeled, pitted, and sliced Choose ripe but firm mangoes for the best texture.
- 1/2 cup unsalted butter Melted.
- 1 cup brown sugar Sets the caramel base.
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar For sweetness.
- 3 pieces large eggs Room temperature.
- 1 teaspoon vanilla extract For flavor.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt Enhances flavor.
- 1/2 cup buttermilk Can be substituted with milk + vinegar.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a saucepan, melt the butter over medium heat. Stir in the brown sugar until it dissolves and forms a smooth mixture. Remove from heat.
- Pour the butter mixture into the prepared cake pan, spreading it evenly. Arrange the mango slices on top of the caramel in a decorative pattern.
Batter Mixing
- In a large mixing bowl, beat the granulated sugar and eggs together until light and fluffy. Add the vanilla extract and mix well.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the buttermilk. Mix until just combined.
Baking
- Pour the batter over the mango slices in the pan, spreading it evenly.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then invert it onto a serving plate, allowing the mango topping to show beautifully.
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Notes
Serve warm or at room temperature. Enhance flavors with whipped cream, honey, coconut cream, or toppings like shredded coconut or toasted nuts. Store completely cooled cake in plastic wrap at room temperature for up to 2 days, or refrigerate for up to a week. Freeze slices for longer storage.