Mango Upside Down Cake
A tropical twist on the classic dessert, this Mango Upside Down Cake features caramelized mango slices on a moist and flavorful cake, perfect for any occasion.
Ingrédients
For the Caramel Base
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 2 cups mango slices (fresh or canned, drained)
For the Cake
- 1 1/2 cups all-purpose flour Can substitute with gluten-free flour
- 1 cup granulated sugar
- 3/4 cup milk Can substitute with almond or oat milk for dairy-free
- 2 large eggs Can substitute with flaxseed meal for vegan option
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
Preparation
- Gather all your ingredients and set the sliced mangoes aside.
- Preheat the oven to 350°F (175°C).
Cooking the Base
- Melt unsalted butter in a medium saucepan over medium heat. Stir in brown sugar until smooth, creating a caramel layer.
Assembling
- Pour caramel mixture into a prepared 9-inch round cake pan and let cool slightly.
- Arrange mango slices decoratively over the caramel.
Mixing
- In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
- In a separate bowl, mix milk, eggs, and vanilla extract until well combined.
Combining
- Gradually pour wet ingredients into dry ingredients, stirring gently until just combined.
Baking
- Pour the batter over the arranged mango slices in the cake pan.
- Bake for 30-35 minutes, or until a toothpick comes out clean and the top is golden.
Serving
- Let the cake cool for about 10 minutes, then carefully invert onto a serving plate.
- Serve warm or at room temperature, optionally with whipped cream.
Notes
For best results, use fresh mango and avoid overmixing the batter. Store any leftovers in an airtight container at room temperature for up to 2 days.