UPSIDE DOWN MANGO CAKE
A tropical twist on the old-fashioned pineapple-upside down cake. This is always an impressive dessert...and succulent mango makes this one irresistible. The topping is a yummy combination of mango, brown sugar and butter. The cake itself is lightly spiced with ginger and vanilla. Drizzle warm mango sauce over top and enjoy every bite!! Be sure to place pan on baking sheet in case some butter or juices seep from pan -
Provided by Chef mariajane
Categories Dessert
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- In a well buttered 9-inch springform pan, pour in butter and sprinkle over sugar. Cut Europe's Best Sunburst Mangoes into smaller pieces and place over sugar. Let stand while preparing cake.
- For the cake, in a large bowl, cream butter and sugar together until light. Beat in eggs, one at a time, Beat in vanilla. In a separate bowl, combine flour, baking powder, baking soda ginger and salt. Add flour mixture and yogurt alternately, beating lightly after each addition, making three dry and two liquid additions. Spoon batter gently over mangoes.
- Place pan on baking sheet and bake in a preheated 350F oven for 55-60 minutes or until a cake tester comes out clean. Let cool in pan on rack for 10 minutes. Run a knife around side of pan, invert onto a serving plate.
- For the sauce, in a blender or food processor, purée mango and juice until smooth. Serve with cake.
Nutrition Facts : Calories 356.8, Fat 15.8, SaturatedFat 9.6, Cholesterol 77, Sodium 390.9, Carbohydrate 50.6, Fiber 0.9, Sugar 35.6, Protein 4.4
UPSIDE-DOWN MANGO CAKE
Provided by Marcela Valladolid
Categories dessert
Time 2h5m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and set aside.
- Combine the brown sugar and 4 tablespoons of the butter in a small saucepan over medium heat and cook, stirring constantly, until the sugar dissolves and the syrup is bubbling. Bring the mixture to a boil and cook until it turns light amber, about 10 minutes. Carefully pour the butter mixture into the prepared pan and arrange the mango on top, overlapping the slices. Sprinkle the shredded coconut on top and set aside.
- Whisk together the flour, baking powder and salt in a medium bowl and reserve. Beat together the granulated sugar and remaining 8 tablespoons butter in a large bowl with an electric mixer at high speed until light and fluffy, about 6 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Add half of the flour mixture and mix at low speed until just combined. Mix in the milk, then add the remaining flour and mix until just combined.
- Gently spoon the batter into the pan over the coconut and mango and spread evenly. Bake on the middle rack until golden brown and a tester comes out clean, about 1 hour. Let the cake cool in the pan on a rack for 10 minutes.
- Run a thin knife around the inside edge of the pan, then invert a plate over the pan and invert the cake onto the plate. Let the cake cool completely on the plate, at least 20 minutes, then serve at room temperature.
MANGO-PINEAPPLE UPSIDE-DOWN CAKE
Provided by Michael Chiarello : Food Network
Categories dessert
Time 1h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Butter and sugar a 9 by 2-inch round baking pan or 6 ramekins (4-inch diameter).
- Melt 1/2 stick butter in a large saute pan over medium-high heat until hot. Heat until butter begins to turn brown. Remove pan from heat, add vinegar and brown sugar, and mix well. (A sauce whisk is a good tool to use here.) Return to heat to melt sugar, if necessary.
- Pour a little of the brown sugar sauce in the bottom of the ramekins or baking pan. Cut each pineapple ring into pieces, maintaining the shape of the ring (see Chef's Note). Add 1 pineapple ring to each ramekin or line the bottom of the large pan with pineapple. Add mango around the pineapple.
- Drizzle pineapple with remaining brown sugar sauce and sprinkle with chopped nuts.
- Make the batter:
- In a large bowl, sift together flour, baking powder, and salt. Set aside.
- Put 1 stick of softened butter in the bowl of an electric mixer. Beat on medium to high speed with the paddle attachment until light and fluffy. Add 1/2 cup superfine sugar and beat very well, until mixture is white and very light and fluffy. Beat in egg yolks, 1 at a time, beating well after each addition.
- Alternately mix 1/3 cup milk, then 1/3 of flour mixture into butter-egg mixture in 3 portions. Do not overmix.
- In another bowl, beat egg whites with clean beaters or a balloon whisk. When whites begin to foam, add remaining 1 tablespoon sugar and beat until they hold soft peaks. Scrape 1/2 the whites into batter and mix gently until blended. Fold in remaining whites carefully, until just blended.
- Divide batter among ramekins or pour into baking pan. (If using ramekins, place them on a baking sheet.) Place cake in preheated oven. Bake until a tester inserted into the middle comes out clean, about 20 to 30 minutes for individual cakes or about 50 minutes for the large cake. Remove from oven and let cool about 10 minutes in the pan. Run a knife around the edges to loosen the cake(s) and invert onto deep dessert plates or a deep platter (otherwise, the sweet syrup may overflow the plate!).
MANGO UPSIDE DOWN CAKE WITH MACADAMIA NUT RECIPE - (4.3/5)
Provided by SippitySup
Number Of Ingredients 11
Steps:
- You have some latitude with the fruits that you use. Just make sure that whatever you use covers the bottom in a substantial layer, around double-thickness, since the fruit will cook down while baking and settle nicely into place. Berries, nuts and such are good nestled in the gaps between the slices or cubes of fruits. Melt 3 tablespoons (45g) of butter in a cast iron skillet. Add the brown sugar and cook while stirring, until the sugar is melted and begins to bubble. Remove from heat and let cool. Once cool, arrange the fruit in an even layer along the bottom of a 10-inch cake pan, or similarly sized cast iron skillet. Preheat the oven to 350F. In a large mixing bowl beat 8 tablespoons (115g) of butter and sugar until fluffy. Add the vanilla, then the eggs, one at a time, until smooth. In a separate bowl, whisk or sift together the flour, baking powder, and salt. Stir in half of the flour mixture, then the milk, then the remaining dry ingredients. Do not over mix: stir just until the flour is barely incorporated into the batter. Add the nuts and mix lightly to incorporate. Spread the batter over the fruit, then bake for 45 minutes to one hour (depending on the pan, and the thickness of the batter.) The cake is ready when it begins to pull away from the sides of the pan and the center feels just set. Remove from oven, let cool about 20 minutes, then place a cake plate on top, and wearing oven mitts, flip the cake out on to the plate, taking care, as there may be some hot caramel that might escape. Serving: Upside Down Cake is best served warm, perhaps with whipped cream or vanilla ice cream. It can be made in advance, left in the pan, and rewarmed in the cake pan or skillet right before serving. It's also very good rewarmed in a microwave, and served immediately.
MANGO-GINGER UPSIDE-DOWN CAKE
We're huge fans of upside-down cake, but this one, made with sweet mango and ground ginger, is one of our all-time faves.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Cover bottom of 9-inch round pan with parchment; spray with cooking spray. Mix 1/4 cup butter and 1/2 cup sugar with mixer until blended; spread onto bottom of prepared pan. Arrange mangos in circular pattern over butter mixture in pan.
- Beat remaining butter and sugar in large bowl with mixer until light and fluffy. Blend in egg and sour cream. Add combined flour, ginger and baking soda; beat on low speed just until blended. Carefully spread over mangos.
- Bake 30 min. or until toothpick inserted in center comes out clean. Cool cake in pan 5 min. Run knife around edge of pan to loosen cake; invert onto plate. Remove pan and parchment. Serve cake warm topped with COOL WHIP.
Nutrition Facts : Calories 330, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 65 mg, Sodium 200 mg, Carbohydrate 44 g, Fiber 1 g, Sugar 30 g, Protein 3 g
MANGO GINGER UPSIDE-DOWN CAKE
Make and share this Mango Ginger Upside-Down Cake recipe from Food.com.
Provided by KelBel
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Coat bottom of a 9-inch round cake pan with 1 tablespoon melted butter. Sprinkle with brown sugar and ginger. Arrange mango slices spokelike over the brown sugar mixture; set aside.
- Beat granulated sugar and 5 tablespoons butter at medium speed of a mixer until well-blended. Add egg substitute and vanilla, beating until well-blended.
- Lightly spoon flour into measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan.
- Bake at 350° for 40 minutes. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan. Place a plate upside down on top of cake. Invert onto plate. Garnish with whipped topping, if desired.
Nutrition Facts : Calories 286.3, Fat 9, SaturatedFat 5.5, Cholesterol 23.4, Sodium 282, Carbohydrate 47.5, Fiber 1.3, Sugar 30.7, Protein 4.9
UPSIDE-DOWN LIME & MANGO SYRUP CAKE
Make and share this Upside-Down Lime & Mango Syrup Cake recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- FOR THE CAKE: Preheat oven to 350 degrees F. Butter a 9-inch springform cake pan.
- Peel and pit the mangoes. Cut into thin strips. Arrange mango slices on the bottom of the pan, covering it completely.
- Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Sift together the flour and baking powder and fold into the butter mixture alternately with the lime zest, lime juice and macadamia nuts.
- Pour the batter over the mango slices. Bake for 50 minutes.
- Reduce heat to 300 degrees F and bake for 30 minutes more, until a skewer inserted in the middle of the cake comes out clean. Cool in the pan on a rack for 10 minutes.
- FOR THE SYRUP: Combine the lime juice and sugar in a small nonaluminum saucepan. Stir over low heat until the sugar dissolves. Bring to a boil and boil for 3-4 minutes, until the syrup thickens slightly. Invert the cake onto a serving plate and brush with the lime syrup.
- Serve immediately with cream or ice cream.
PINEAPPLE MANGO UPSIDE DOWN CAKE
I got this recipe from the food network show easy entertaining with Michael Chiarello. I have tried so many Pineapple upside down cakes but this is the best. it's my five year old's favorite dessert
Provided by GingerlyJ
Categories Dessert
Time 1h5m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 12
Steps:
- Directions.
- Preheat oven to 350 degrees F. Butter and sugar a 9 by 2-inch round baking pan or 6 ramekins (4-inch diameter).
- Melt 1/2 stick butter in a large saute pan over medium-high heat until hot. Heat until butter begins to turn brown. Remove pan from heat, add vinegar and brown sugar, and mix well. (A sauce whisk is a good tool to use here.) Return to heat to melt sugar, if necessary.
- Pour a little of the brown sugar sauce in the bottom of the ramekins or baking pan. Cut each pineapple ring into pieces, maintaining the shape of the ring (see Chef's Note). Add 1 pineapple ring to each ramekin or line the bottom of the large pan with pineapple. Add mango around the pineapple.
- Drizzle pineapple with remaining brown sugar sauce and sprinkle with chopped nuts.
- Make the batter:.
- In a large bowl, sift together flour, baking powder, and salt. Set aside.
- Put 1 stick of softened butter in the bowl of an electric mixer. Beat on medium to high speed with the paddle attachment until light and fluffy. Add 1/2 cup superfine sugar and beat very well, until mixture is white and very light and fluffy. Beat in egg yolks, 1 at a time, beating well after each addition.
- Alternately mix 1/3 cup milk, then 1/3 of flour mixture into butter-egg mixture in 3 portions. Do not overmix.
- In another bowl, beat egg whites with clean beaters or a balloon whisk. When whites begin to foam, add remaining 1 tablespoon sugar and beat until they hold soft peaks. Scrape 1/2 the whites into batter and mix gently until blended. Fold in remaining whites carefully, until just blended.
- Divide batter among ramekins or pour into baking pan. (If using ramekins, place them on a baking sheet.) Place cake in preheated oven. Bake until a tester inserted into the middle comes out clean, about 20 to 30 minutes for individual cakes or about 50 minutes for the large cake. Remove from oven and let cool about 10 minutes in the pan. Run a knife around the edges to loosen the cake(s) and invert onto deep dessert plates or a deep platter (otherwise, the sweet syrup may overflow the plate.
Nutrition Facts : Calories 600.4, Fat 30.9, SaturatedFat 16.8, Cholesterol 137.2, Sodium 202.7, Carbohydrate 76.8, Fiber 3, Sugar 46.6, Protein 7.9
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