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Mangolicious Flip Flop Cake
Preheat oven to 350 °F. Butter a 9” x 2” round cake pan. Pat the slices of mango dry with paper towels. In a small bowl, stir together the butter and the brown sugar. Spread evenly in the 9” x 2" pan. Arrange the mango pieces from two mangos to your liking on the sugar mixture, reserving the rest for mango puree. Set aside. Into a bowl sift together the flour, baking powder, salt and cinnamon. In another bowl with an electric mixer, cream the butter and the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. In a food processor, puree remaining mangos to make ¾ cup. Add the flour mixture alternately in batches with the pureed mangos, beginning and ending with the flour mixture and beating well after each addition. Pour the batter into the pan, spreading it evenly, and bake the cake in the middle of the oven for 45-55 minutes, or until a toothpick comes out clean. Let the cake cool in the pan on a rack for 15 minutes, run a thin knife around the edge and invert onto a platter.
45 to 55 minutes
|mangos, peeled, pitted and sliced; divided|
|stick butter, melted|
|cup firmly packed light brown sugar|
|cup all purpose flour|
|teaspoon baking powder|
|stick butter, softened|
|cup granulated sugar|
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