Mango Upside Down Cake
- Yield 1 servings
Ingredients
- 2 pieces Ripe mangoes (I used Alphonso- hapoos)
- 2 tbsp tablespoons Unsalted Butter
- 1/4 cup cup Brown Sugar or regular granulated sugar
- 1 ½ cup cup All purpose flour (maida)
- 3/4 cup cup Granulated sugar
- 1/2 cup cup Unsalted butter
- 1 tsp teaspoon Baking Powder
- 1/4 tsp teaspoon Salt
- 2+1 pieces 2 whole eggs + 1 yolk
- 1 tsp teaspoon Vanilla Essence
- 1 cup cup 1 Cup =200ml
Instructions
For the Topping:
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Ingredients
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Quantity
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Ripe mangoes (I used Alphonso- hapoos)
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2
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Unsalted Butter
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2 tbsp
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Brown Sugar or regular granulated sugar
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1/4 cup
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For the Cake:
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Ingredients
|
Quantity
|
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All purpose flour (maida)
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1 ½ cup
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Granulated sugar
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3/4 cup
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Unsalted butter
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1/2 cup
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Baking Powder
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1 tsp
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Salt
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¼ tsp
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Eggs
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2 whole eggs + 1 yolk
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Vanilla Essence
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1 tsp
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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!
