Mango: Mango Upside-Down Cake

posted by Mai 02-20-103 6:35 AM

Mango Upside-Down Cake

Butter, sugar and fruit are arranged in a pan, the cake batter poured over it, and after baking the cake is turned upside down, revealing a moist, sweet fruit topping.

4 tablespoons butter
1/2 cup light brown sugar
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1 large ripe mango, peeled
2 teaspoons lemon juice
1 1/3 cups all-purpose flour
3/4 cup sugar
1 3/4 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons butter
1/2 cup half n half
1 teaspoon vanilla or almond extract
1 egg


Melt 4 tablespoons butter, and mix with brown sugar, nutmeg and cinnamon. Spoon into an ungreased 8 x 8-inch square baking pan.

Slice mangos in 1/4-inch thick pieces. Lay slices into prepared pan, and sprinkle with lemon juice. Set aside.

In a large mixing bowl, cream butter and sugar, then beat in half n half, egg, and vanilla or almond extract. Stir in flour, baking powder and salt. Pour batter over fruit in pan.

Bake cake in a preheated 350F oven for 45 minutes, or until cake begins to pull away from sides of pan, and springs back to the touch. Remove from oven, and cool for 5 minutes in the pan.

Invert pan onto a serving platter, and let sit 1 minute more before removing pan. If any fruit sticks to pan, use a spatula to carefully scrape it off and replace it on the cake. Serve warm, with whipped cream or ice cream, if desired

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line