Mango Upside Down Cake
Ingredients
- 1½ sticks unsalted butter, softened (divided)
- 1 large mango, peeled, pitted and sliced ¼-inch thick
- 1 tsp baking powder
- 1/4 tsp ground cloves
- 1 cup granulated sugar
- 3 eggs, separated
- 1/3 cup mango nectar
- Whipped cream and candied orange peel (optional)
- 1/2 cup light brown sugar
- 1½ cups all-purpose flour
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/2 tsp orange zest
- 1 tsp vanilla extract
- 1/3 cup milk
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Instructions
- Preheat oven to 350 degrees. Butter a 9-inch round cake pan, set aside.
- In small saucepan, melt ½ stick of 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.
- In medium bowl, whisk together flour, baking powder, salt, cloves, and cinnamon. Set aside.
- In another bowl, using an electric mixer, beat remaining 1 stick softened butter, granulated sugar and orange zest on high until pale yellow and fluffy, about 5 minutes. Add whole egg yolks, 1 at a time until incorporated. Add vanilla. Decrease speed to low and add half of flour mixture. Mix in mango nectar and milk and then remaining flour mixture.
- In another bowl, beat egg whites until soft peaks form then fold into batter.
- Carefully pour cake batter over mangos, spreading evenly. Bake for about an hour, or until toothpick inserted into center of cake comes out clean. Cool in pan for 15 minutes then invert cake onto plate. Cool completely on a wire rack. Garnish with whipped cream and candied orange peel.
Categories: Desserts
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