Mango Upside Down Cake

  • Yield: 1 servings

Ingredients

2pieces Ripe mangoes (I used Alphonso- hapoos)
2 tbsptablespoons Unsalted Butter
1/4 cupcup Brown Sugar or regular granulated sugar
1 ½ cupcup All purpose flour (maida)
3/4 cupcup Granulated sugar
1/2 cupcup Unsalted butter
1 tspteaspoon Baking Powder
1/4 tspteaspoon Salt
2+1pieces 2 whole eggs + 1 yolk
1 tspteaspoon Vanilla Essence
1 cupcup 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!

 

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