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 UPSIDE-DOWN CAKE
This mango cake is stunningly simple to make and perfect for when mangoes are in season. It's also relatively healthy as far as cakes go and not overly sweet. The cake is dense and perfect with tea or coffee. I use Alfonso mangoes, but any variety will do.
Provided by Diana Moutsopoulos
Categories Desserts Cakes Upside-Down Cake Recipes
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Line an 8-inch square baking dish with parchment paper, leaving some overhanging on all sides.
- Arrange mango slices in an overlapping pattern over the bottom of the prepared dish.
- Combine sugar, eggs, yogurt, and oil in a large bowl and stir until smooth. Fold in flour, coconut, and baking powder until just combined. Spoon batter over the sliced mango, and spread evenly to the edges.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let the cake cool in the dish for 15 minutes before inverting onto a serving plate and carefully peeling off the parchment paper. Allow to cool completely before slicing.
Nutrition Facts : Calories 345.3 calories, Carbohydrate 40.7 g, Cholesterol 49.3 mg, Fat 18.9 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 4.6 g, Sodium 119.7 mg, Sugar 23.1 g
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
MANGO UPSIDE-DOWN CAKE
Make and share this Mango Upside-Down Cake recipe from Food.com.
Provided by Steingrim
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Pour lemon juice over mangoes and let stand 15 minutes.
- Melt 1 Tbsp butter in 8 inches cake pan or casserole (do not use iron skillet as mangoes will darken).
- Add brown sugar and cover with mango slices.
- To prepare cake batter, cream remaining butter.
- Then add sugar and cream.
- Then add beaten egg.
- Sift the dry ingredients and add to the batter alternately with milk.
- Pour over mangoes and bake 50 to 60 minutes at 375°F.
- When cake is done, turn upside down and serve while warm with vanilla ice cream.
- Source: Rare Fruit Council International, Inc. Miami, Florida.
Nutrition Facts : Calories 2312.6, Fat 69.4, SaturatedFat 41.2, Cholesterol 381.1, Sodium 1884.6, Carbohydrate 407.6, Fiber 10.3, Sugar 270.8, Protein 28.8
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.
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
Categories Cake Mixer Fruit Dessert Bake Fourth of July Backyard BBQ Mango Winter Party Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make topping:
- Standing each mango upright, remove flesh from pit by cutting a thick lengthwise slice from each broad side. (Be careful: Peeled mango is slippery.) Put slices on a work surface and cut lengthwise into 3/8-inch-thick slices.
- Melt butter in a small heavy saucepan over moderate heat, then stir in brown sugar. Simmer, stirring, until butter is incorporated, 1 to 2 minutes. Spread mixture in bottom of a buttered 9- by 2-inch round baking pan and arrange mango on top, overlapping slices.
- Make batter:
- Preheat oven to 350°F.
- Whisk together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 6 minutes. Add whole egg and yolks 1 at a time, beating well after each addition. Beat in vanilla. Add half of flour mixture and mix at low speed until just combined. Mix in mango nectar, then add remaining flour mixture, mixing until just combined.
- Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold into batter gently but thoroughly.
- Gently spoon batter over mango topping and spread evenly. Bake in middle of oven until golden brown and a tester comes out clean, 55 to 60 minutes. Cool cake in pan on a rack 10 minutes. Run a thin knife around inside edge of pan, then invert a plate over pan and invert cake onto plate. Cool completely on plate on rack.
- Serve cake at room temperature.
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
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- Combine the mango juice with the butter in a small saucepan and bring the mixture to a boil. Allow to boil for 1-2 minutes to thicken. You should end up with about 1 cup of caramel.
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- Place rack in middle of oven; preheat to 350°F. Butter a 9-inch springform pan; set aside. In a small saucepan combine brown sugar and 4 Tbsp. butter over medium heat. Stir constantly until sugar dissolves and syrup bubbles; boil until it turns light amber. Immediately remove from heat; carefully pour into prepared springform pan. Arrange mango slices on top, see below. Sprinkle with shredded coconut; set aside.
- In a medium bowl whisk together flour, baking powder, and salt; reserve. In a large mixing bowl beat remaining 8 Tbsp. butter and granulated sugar with an electric mixer on high speed for 6 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add half the flour mixture; beat on low until just combined. Beat in milk, then remaining flour mixture until combined.
- Gently spoon batter over mango slices; spread evenly. Place springform pan on a baking sheet. Bake 1 hour or until golden brown and a tester inserted in center comes out clean.
- Cool the cake on a wire rack 10 minutes. Run a knife around inside edges of pan. Set a plate over cake; invert cake onto plate. Cool completely on plate; serve at room temperature.
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