why make this recipe
Mango Upside-Down Cake is a delightful treat that combines the sweetness of ripe mangoes with a moist and fluffy cake. This recipe is perfect for anyone who loves tropical flavors and wants to impress family and friends with a beautiful dessert. Not only does it look stunning when served, but it also brings joy with every bite. Additionally, it’s an uncomplicated recipe that even novice bakers can successfully make at home.
how to make Mango Upside-Down Cake
Ingredients :
- 2 pieces ripe mangoes, peeled, pitted, and sliced
- 1/4 cup brown sugar
- 2 tablespoons lemon juice
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
Directions :
- Preheat your oven to 350°F (175°C).
- In a 9-inch round cake pan, combine the brown sugar and lemon juice, spreading it evenly across the bottom.
- Arrange the sliced mangoes on top of the sugar mixture in an attractive pattern.
- In a large mixing bowl, cream the softened butter and granulated sugar until fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Pour the batter over the arranged mangoes in the cake pan.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool for a few minutes before flipping it onto a serving plate.
- Serve warm or at room temperature; it’s delicious on its own or with whipped cream or vanilla ice cream.
how to serve Mango Upside-Down Cake
Mango Upside-Down Cake is best served warm or at room temperature. You can enjoy it plain or pair it with a dollop of whipped cream or a scoop of vanilla ice cream to enhance its tropical flavors. It makes for a great dessert after dinner or a sweet treat for afternoon tea.
how to store Mango Upside-Down Cake
To store leftover Mango Upside-Down Cake, let it cool completely. Place it in an airtight container and keep it in the refrigerator. It will stay fresh for about 3-5 days. If you want to keep it longer, you can freeze it for up to two months. Just make sure to wrap it tightly in plastic wrap before placing it in the freezer.
tips to make Mango Upside-Down Cake
- Choose ripe but firm mangoes for the best flavor and texture.
- Make sure the butter is softened to room temperature for easy creaming with sugar.
- If you don’t have buttermilk, you can make a substitute by mixing milk with a little vinegar or lemon juice and letting it sit for a few minutes.
- Allow the cake to cool for a few minutes in the pan before flipping to avoid breaking the mango layer.
variation
You can experiment with different fruits for the upside-down part of the cake. Pineapple is a popular choice, but you could also use peaches or cherries. Just make sure to adjust the sugar based on the sweetness of the fruit used.
FAQs
1. Can I use frozen mangoes for this recipe?
Yes, you can use frozen mangoes, but make sure they are fully thawed and drained of excess moisture before slicing.
2. What if I don’t have buttermilk?
You can substitute buttermilk by using regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
3. How can I tell if the cake is done?
The cake is done when a toothpick inserted into the center comes out clean. You can also gently press the top of the cake; it should spring back when fully baked.
Mango Upside-Down Cake
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful treat that combines the sweetness of ripe mangoes with a moist and fluffy cake, perfect for impressing family and friends.
Ingredients
- 2 pieces ripe mangoes, peeled, pitted, and sliced
- 1/4 cup brown sugar
- 2 tablespoons lemon juice
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the brown sugar and lemon juice in a 9-inch round cake pan, spreading it evenly.
- Arrange the sliced mangoes on top of the sugar mixture in an attractive pattern.
- Cream the softened butter and granulated sugar in a large mixing bowl until fluffy.
- Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
- Combine the flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until just combined.
- Pour the batter over the arranged mangoes in the cake pan.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool for a few minutes before flipping onto a serving plate.
- Serve warm or at room temperature, with whipped cream or vanilla ice cream if desired.
Notes
For best results, use ripe but firm mangoes and ensure the butter is softened for easy creaming. Allow the cake to cool slightly before flipping to avoid breaking the mango layer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
Keywords: cake, dessert, mango, upside-down cake, tropical dessert, baking
