You are here: Home » Recipes » Mango Upside Down Cake Mango Upside Down Cake Recipe by runnergirlinthekitchen Yield 1 servings PrintEmail Ingredients 2 pieces Ripe mangoes (I used Alphonso- hapoos)2 tbsp tablespoons Unsalted Butter1/4 cup cup Brown Sugar or regular granulated sugar1 ½ cup cup All purpose flour (maida)3/4 cup cup Granulated sugar1/2 cup cup Unsalted butter1 tsp teaspoon Baking Powder1/4 tsp teaspoon Salt2+1 pieces 2 whole eggs + 1 yolk1 tsp teaspoon Vanilla Essence1 cup cup 1 Cup =200ml Instructions For the Topping: Ingredients Quantity Ripe mangoes (I used Alphonso- hapoos) 2 Unsalted Butter 2 tbsp Brown Sugar or regular granulated sugar 1/4 cup For the Cake: Ingredients Quantity All purpose flour (maida) 1 ½ cup Granulated sugar 3/4 cup Unsalted butter 1/2 cup Baking Powder 1 tsp Salt ¼ tsp Eggs 2 whole eggs + 1 yolk Vanilla Essence 1 tsp Serves – 8-10 Preparation time – 20 mins Cooking time – 40-45 mins Directions for the Topping: Wash and dry the mangoes, remove the skin and slice mangoes lengthwise, cut into half-inch slices. Melt butter over med-low heat in a small pan, once melted, stir in the brown sugar /regular sugar stirring occasionally for about 2-3 minutes, until the sugar is incorporated and you’re left with caramel like thick paste. Butter the bottom and sides of a 8-inch cake pan and spread the butter/sugar mixture.( I had just bought a flower shaped pan, wanted to use it) spread the mixture across the cake pan as best you can. Arrange the mango slices on top in whatever pattern you think is prettiest. Set aside. Directions for the Cake: Preheat the oven to 350 degrees fahrenheit or 180 degree celsius In a medium bowl sieve together the flour, baking powder and salt. Set aside. In the bowl, beat the sugar and softened butter until light and fluffy, about 5 minutes. Add the 2 whole eggs and one egg yolk one at a time, beating after each addition. Add vanilla essence. Add the flour baking powder and salt sieved mixture and fold in until just combined, don’t over mix. Spoon the batter over the arranged mango slices in the cake pan – being careful not to disturb your lovely arrangement – and spread the batter evenly. Bake for 45-50 minutes or until golden brown and a cake tester comes out clean. Cool on a wire rack for 10 minutes, then run a thin knife along the edges of the pan, invert onto a plate. Serve at room temperature with ice cream or whipped cream .. yum!