Mango Upside Down Cake

August 12, 2016

The cake has beautifully absorbed the syrup which made it tastier. You will surely taste mangoes in every bite. 

Mango Upside Down Cake - TNSCC 1

When you are baking for a long time, you think that baking a simple upside down cake will not harm your few minutes relaxation. I was wrong…

It was one fine day when I finally decided to make upside down cake and of course, it’s a mango upside down cake.

While reading the recipe, I told myself “Okay, it is very easy. Nothing will go wrong.” So I prepared everything and when done, I placed the baking pan in the oven and turn on the timer. (Take note, I have the right oven temperature.) I sat down and went to my phone (Instagram-ing, of course!) then I smelled something:

Me: Hmmm, that smell! So sweet.

Cousin: Uh, more like burning.

Me: No,*sniffing* it’s sweet.

Cousin: Er, no! It’s burning!

Me: *left my phone and went to the kitchen* Oh my gosh! Open all the window!!! The oven is smoking!!

Mango Upside Down Cake - TNSCC 2

So I took out the baking pan – the caramel overflowed that caused the burning and smoke. I was just about to throw the unbaked cake:

Me: Ugh! So bad! I am going to throw this!

Cousin: Are you sure?

Me: *took a fork and took a small piece from the edges of the cake* Oh, it’s delicious! It’s a little sweet. Must be the sugar. But gosh, it is really good! But still, I cannot put this back inside.

Cousin: Why don’t you try baking them again on a lower heat?

So I put it back in the oven and I was glad that I did. The cake was amazing – the cake has absorbed the syrup that gave the cake a sweeter taste and you will really taste the mangoes in every bite. I don’t think I can serve this with another sweet stuff like ice cream. For me, it is best with a cup of tea or black coffee.

Mango Upside Down Cake

Ingredients:

For the topping:

  • 3 firm & ripe mangoes, peeled & sliced
  • 2 tbsp freshly squeezed lemon juice
  • 1/4 cup unsalted butter
  • 1/3 cup packed light brown sugar**

For the batter:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1/2 cup unsalted butter, softened
  • ¾ cup white sugar
  • 2 large eggs
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1/3 cup yogurt
  • 1/2 mango puree*
Instructions:
For the topping:
  1. Peel the mangoes. Cut off each side and slice them lengthwise. For how many, it depends on you, but do not slice it too thick or thin. Place them in a bowl and drizzle lemon on top. Set aside.
  2. In a saucepan over low heat, melt butter. Add in brown sugar. Without stirring, cook sugar and butter until it begins to caramelize.
  3. Spread the mixture in a 9 inch round baking pan, making sure to swirl it around to coat the bottom of the pan. Add/arrange the sliced mangoes as per the design you like. Set aside while you prepare the batter.

For the batter:

  1. Preheat oven to 350 F.
  2. In a bowl, combine flour, baking powder and salt.
  3. In another bowl, add in softened butter and sugar. Using an electric mixer, beat for 5 minutes or until light and fluffy.
  4. While still beating, add in eggs and egg yolk one at a time. Then add in vanilla and yogurt.
  5. Switching to a spatula, add in half of the dry ingredients. Carefully, mix.
  6. Add mango puree* and mix.
  7. Add in remaining dry ingredients and mix until combined. Do not overmix.
  8. Carefully transfer the batter into the prepared pan, over the mango slices, making sure not to spoil your pattern.
  9. Bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean.
  10. Remove from the oven and let cool on a wire rack for 10 minutes.
  11. Unmold the cake by running a knife along the edges of the pan and invert onto a larger plate to continue cooling.
  12. Serve warm or at room temperature.

Notes: 

* You can use concentrated mango juice instead of mango puree.

Source recipe: Sunshiny Mango Upside Down Cake by From Brazil to You

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I am taking this over at Fiesta Friday #132. Thanks to Angie, Sandy and Nancy.

Happy Fiesta Friday!

Wishing you all a lovely weekend! 

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