Instead of baking the caramelized mangoes with the usual sponge cake batter, here, they are paired with a golden yellow cake.
By Nandita Nataraj
I have always liked baking with fruits. There is something addictive and magical about cooking or baking with fruits. No matter what dish you are baking or cooking, the house always transforms into an aromatic tropical heaven. Apart from this, the end product, always ends up tasty. Considering all these facts, I am sure it would not surprise any one when I say that I heart upside down cakes. 
Traditionally in an upside down cake, fresh fruits or berries are embedded in caramel and baked with a buttery cake batter which offsets the fruit on top. However, this recipe has got an elegant twist. Instead of baking the caramelized mangoes with the usual sponge cake batter, I have paired the mangoes with the golden yellow cake. The match was just outstanding as mangoes and custard always go very well together. As up side down cakes are very versatile, any seasonal fruit works well for this recipe
PrintGolden Mango upside down cake
- Total Time: 75 minutes
- Yield: 6 servings 1x
Description
A delightful twist on the traditional upside down cake, featuring caramelized mangoes paired with a golden yellow cake for a tropical treat.
Ingredients
- 2 cups sliced ripe mango
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 1/3 cup brown sugar
- 1 cup milk (250ml)
- 3/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup custard powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan.
- Pour the lemon juice over the mango slices and let them stand for 15 minutes.
- Melt 1 tablespoon of butter in the cake pan over low heat. Add the brown sugar and stir until dissolved and bubbly. Remove from heat and arrange the mango slices over the caramel in a single layer. Set aside.
- In a large mixing bowl, sift together the all-purpose flour, custard powder, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter over the mango slices in the prepared pan, spreading it evenly.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges to loosen, then invert onto a serving plate. Serve warm or at room temperature.
Notes
This cake can be made with other seasonal fruits if mangoes are not available. Store leftovers in an airtight container at room temperature for up to 2 days. For a richer flavor, use ripe mangoes that are slightly soft to the touch.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 38
- Sodium: 180
- Fat: 12
- Carbohydrates: 58
- Fiber: 1
- Protein: 5
- Cholesterol: 70
The recipe sounds lovely. Going to try as mangoes are in season.