Teresa's Recipes
Tropical Mango Upside Down Cake
Indulge in a slice of paradise with this Tropical Mango Upside Down Cake! Bursting with the sweet and succulent flavors of ripe mangoes, this cake transforms a classic dessert into a vibrant tropical delight. The luscious layer of caramelized mangoes sits atop a moist and fluffy vanilla cake, making it not only a feast for the taste buds but a stunning centerpiece for any gathering. This cake is a nod to the traditional upside-down cakes that have delighted palates for generations, with a unique twist that celebrates the sunshine of tropical fruit. Perfect for summer picnics or cozy gatherings, this dessert will transport you to a sunny beach with every bite.
Ingredients
- 1/4 cup, plus extra for greasing Unsalted butter
- 3/4 cup, packed Brown sugar
- 2 large, peeled, pitted, and sliced Ripe mangoes
- 1 1/2 cups All-purpose flour
- 1 1/2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 1/2 cup Granulated sugar
- 2 large Eggs
- 1/2 cup Milk
- 1 teaspoon Vanilla extract
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 320
- Fat: 12g
- Carbs: 48g
- Protein: 4g
- Sodium: 180mg
- Sugar: 25g
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter.
- In the prepared cake pan, melt the 1/4 cup of butter over medium heat on the stovetop.
- Once melted, sprinkle the brown sugar evenly over the butter and stir until dissolved, creating a caramel-like mixture.
- Arrange the sliced mangoes in a single layer on top of the butter and sugar mixture, making sure to cover the entire surface.
- In a mixing bowl, whisk together the flour, baking powder, and salt until well combined.
- In a separate bowl, cream together the granulated sugar and eggs using an electric mixer on medium speed until the mixture is light and fluffy.
- Add the vanilla extract to the sugar and egg mixture and mix well.
- Gradually add the flour mixture to the sugar and egg mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined; do not overmix.
- Pour the batter over the arranged mangoes in the cake pan, spreading it evenly.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- To serve, place a serving plate upside down on top of the cake pan, then carefully flip the cake onto the plate to release it from the pan. Let it cool for a few minutes before slicing.
- Enjoy the cake warm or at room temperature, and consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!
Tips
- For an added flavor boost, consider adding a teaspoon of cinnamon or nutmeg to the flour mixture.
- If mangoes are out of season, you can substitute with pineapple or peaches for a different tropical twist.
- Make sure your mangoes are ripe for the best flavor; they should yield slightly to pressure when squeezed.