Description
A delightful treat that combines the sweetness of ripe mangoes with a moist and fluffy cake, perfect for impressing family and friends.
Ingredients
Scale
- 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