90 Second Mango Upside Down Cake
This upside-down cake made with Mango is a classic reinvented. Using fresh mango this recipe is spot on with just the right amount of sweetness that could be enjoyed anytime of the day!
Ingredients
| For bottom layer | ||
| Unsalted butter stick | 1/2 , softened | |
| Light brown sugar | 1/2 Cup (8 tbs) | |
| Mango | 1 Large , peeled, pitted and sliced 1/4 | |
| Dry ingredients | ||
| All purpose flour | 1 1/2 Cup (24 tbs) | |
| Baking powder | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Cinnamon | 1/4 Teaspoon | |
| Wet ingredients | ||
| Unsalted butter stick | 1 , softened | |
| Granulated sugar | 1 Cup (16 tbs) | |
| Orange zest | 1/2 Teaspoon | |
| Eggs yolks | 3 | |
| Vanilla extract | 1 Teaspoon | |
| Mango nectar | 1/3 Cup (5.33 tbs) | |
| Milk | 1/3 Cup (5.33 tbs) | |
| Egg whites | 3 | |
| For garnish | ||
| Whipped cream | 2 Tablespoon (as needed) (Optional) | |
| Candied orange peel | 1 Tablespoon (as needed) (Optional) |
Directions
GETTING READY
1. Preheat oven to 350 degrees.
2. Butter a 9-inch round cake pan and set aside.
MAKING
3. In small saucepan, melt 1/2 stick butter and stir in brown sugar, simmer for about 2 minutes. Pour mixture into prepared cake pan and top with sliced mango, creating a fan pattern.
For Batter:
4. In medium bowl, whisk together flour, baking powder, salt, cloves and cinnamon. Set aside.
5. In another bowl, using an electric mixer, beat remaining 1 stick softened butter, granulated sugar and orange zest on high for 5 minutes or until pale yellow and fluffy.
6. Add whole egg yolks, 1 at a time until incorporated and then add vanilla. Decrease speed to low and add half of flour mixture. Mix in mango nectar and milk and then remaining flour mixture.
7. In another bowl, beat egg whites until soft peaks form then fold into batter.
8. Carefully pour cake batter over mangoes, spreading evenly. Bake for about 30-40, or until toothpick inserted into center of cake comes out clean.
9. Cool in pan for 15 minutes then invert cake onto plate. Cool completely on a wire rack.
FINALIZING
10. Garnish with whipped cream and candied orange peel.
SERVING
11. Cut into slices and serve.
Recipe Summary
Nutrition Facts
Serving size
Calories 483Calories from Fat 183
% Daily Value*
Total Fat 21 g32.3%
Saturated Fat 12 g60%
Trans Fat 0 g
Cholesterol
Sodium 140 mg5.83%
Total Carbohydrates 72 g24%
Dietary Fiber 2 g8%
Sugars 50 g
Protein 5 g10%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
