The cake has beautifully absorbed the syrup which made it tastier. You will surely taste mangoes in every bite.
When you are baking for a long time, you think that baking a simple upside down cake will not harm your few minutes relaxation. I was wrong…
It was one fine day when I finally decided to make upside down cake and of course, it’s a mango upside down cake.
While reading the recipe, I told myself “Okay, it is very easy. Nothing will go wrong.” So I prepared everything and when done, I placed the baking pan in the oven and turn on the timer. (Take note, I have the right oven temperature.) I sat down and went to my phone (Instagram-ing, of course!) then I smelled something:
Me: Hmmm, that smell! So sweet.
Cousin: Uh, more like burning.
Me: No,*sniffing* it’s sweet.
Cousin: Er, no! It’s burning!
Me: *left my phone and went to the kitchen* Oh my gosh! Open all the window!!! The oven is smoking!!
So I took out the baking pan – the caramel overflowed that caused the burning and smoke. I was just about to throw the unbaked cake:
Me: Ugh! So bad! I am going to throw this!
Cousin: Are you sure?
Me: *took a fork and took a small piece from the edges of the cake* Oh, it’s delicious! It’s a little sweet. Must be the sugar. But gosh, it is really good! But still, I cannot put this back inside.
Cousin: Why don’t you try baking them again on a lower heat?
So I put it back inside the oven and I was glad that I did. The cake was amazing – the cake has absorbed the syrup that gave the cake a sweeter taste and you will really taste the mangoes in every bite. I don’t think I can serve this with another sweet stuff like ice cream. For me, it is best with a cup of tea or black coffee.
Mango Upside Down Cake
For the topping:
- 3 firm & ripe mangoes, peeled & sliced
- 2 tbsp freshly squeezed lemon juice
- 1/4 cup unsalted butter
- 1/3 cup packed light brown sugar**
For the batter:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1/2 cup unsalted butter, softened
- ¾ cup white sugar
- 2 large eggs
- 1 egg yolk
- 1 tsp vanilla extract
- 1/3 cup yogurt
- 1/2 mango puree*
- Peel the mangoes. Cut off each side and slice them lengthwise. For how many, it depends on you, but do not slice it too thick or thin. Place them in a bowl and drizzle lemon on top. Set aside.
- In a sauce pan over low heat, and butter until melted. Add in brown sugar. Without stirring, cook sugar and butter until it begins to caramelize.
- Spread the mixture on a 9 inch round baking pan, making sure to swirl it around to coat bottom of the pan. Add/arrange the sliced mangoes as per the design you like. Set aside while you prepare the batter.
For the batter:
- Preheat oven to 350 F.
- In a bowl, combine flour, baking powder and salt.
- In another bowl, add in softened butter and sugar. Using an electric mixer, beat for 5 minutes or until light and fluffy.
- While still beating, add in eggs and egg yolk one at a time. Then add in vanilla and yogurt.
- Switching to spatula, add in half of the dry ingredients. Carefully, mix.
- Add in mango puree* and mix.
- Add in remaining dry ingredients and mix until combined. Do not overmix.
- Carefully transfer the batter into the prepared pan, over the mango slices, making sure not to spoil your pattern.
- Bake for 45-50 minutes or until toothpick inserted in the middle comes out clean.
- Remove from the oven and let cool on a wire rack for 10 minutes.
- Unmold the cake by running a knife along the edges of the pan and invert into a larger plate to continue cooling.
- Serve warm or at room temperature.
* You can use concentrated mango juice instead of mango puree.
** It is better to use light brown sugar as stated in the source recipe. I used the regular one, or maybe the dark one, I cannot remember. 😦
Source recipe: Sunshiny Mango Upside Down Cake by From Brazil to You
Happy Fiesta Friday!
Wishing you all a lovely weekend!
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