Mango Upside-Down Cake

Mango Upside-Down Cake
Mango Upside-Down Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    cups (500 ml) peeled and sliced ripe mangoes

  • 2

    Tbs (30 ml) lemon juice

  • 1

    Tbs (15 ml) plus 1/4 cup (60 ml) butter

  • 1/3

    cup (80 ml) light brown sugar

  • 1/2

    cup (125 ml) sugar

  • 1

    egg

  • 1

    +1/4 cups (310 ml) flour

  • 1

    tsp (10 ml) baking powder

  • 1/2

    tsp (2 ml) ground ginger

  • 1/4

    tsp (1 ml) salt

  • 1/2

    cup (125 ml) milk

Directions

Combine the sliced mangoes and lemon juice in a non-reactive bowl and toss to coat the mangoes. Allow to stand at room temperature for 15 minutes. Melt the tablespoon (15 ml) of butter in an 8-inch (20 cm) cake pan or non-reactive casserole. Using an iron skillet will cause the mangoes to discolor. Add the brown sugar and arrange the mango slices in an attractive pattern. In a separate bowl, cream the remaining butter and sugar and beat in the egg. Add the remaining dry ingredients one third at a time, alternating with the milk, and beat until the batter is smooth. Pour over the mangoes. Bake in a preheated 350F (180C) oven for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes, then invert onto a serving platter. Serve warm or at room temperature. Serves 6 to 8.

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