Who doesn't love mangoes? I am just crazy for mangoes and many other tropical fruits. From salads to desserts, mangoes deliver, big time. A great example is this gorgeous, sunshiny, mildly sweet and buttery, super duper delicious Mango Upside Down Cake -- a recipe adapted from Feast On The Cheap, the blog that I have been assigned to for this month. Huh? Oh, didn't I tell you? Today is SRC-- Secret Recipe Club day!!!
Browsing through Feast On The Cheap's recipe index, I bookmarked many great recipes. However, the Orange-Mango Upside Down Cake filled my eyes with its beauty and lusciousness to such a degree that I decided I just had to make a mango upside down cake. 🙂 I am also sick of these dark, cold winter days... I thought that bringing sunshine to my/our plate would be an awesome idea. Well, upside down cakes are highly esteemed in Brazil, with banana upside down cake and pineapple upside down cake being the two most popular. There, cafezinho (a small cup of our strong coffee) -- or sometimes tea-- is the preferred accompaniment to enjoy with coffee cakes such as this one. But if you would like to have yours warm, accompanied by a scoop of ice cream, go right ahead and enjoy! 🙂
Feast On The Cheap is a blog co-authored by mother-and-daughter Mary Ann and Mariel who cook amazing budget-friendly dishes and treats. Reading their story made me smile because of the many things Mary Ann and I have in common. Like me, Mary Ann is a mother, caterer, blogger, a member of both the Epicurious community, SRC, and the BlogHer Network. 🙂 She also had another career before starting cooking on a professional level. It is interesting how two complete strangers have so many things in common. But the coincidences do not stop here! Mariel, her daughter and co-author of Feast On The Cheap, grew up in her mother's kitchen learning "the language of cooking at a young age." According to her, "While the neighborhood children were chowing down on hot dogs and burgers, she was taste-testing rack of lamb, Scotch broth and tea sandwiches." My two children are also growing up in my kitchen, and my six-year-old already shows great interest in cooking and appreciation for gourmet foods. Maybe my little girl will be my future co-author one day. 🙂
As always, I have to put my own little spin on the recipe in order to make it my own. For this reason alone, Mariel’s Orange-Mango Upside Down Cake became simply a Mango Upside Down Cake garnished with pomegranate seeds on top and incorporating mango juice in the batter instead of orange juice. I also added yogurt to its batter recipe to make it more moist. Although I do love oranges, I thought perhaps exchanging the orange juice for coconut milk or mint tea might be a nifty idea-- but in the end winded up adding mango juice. I would prefer to savor the aphrodisiac taste of this tropical stone fruit, highly appreciated in Brazil, in both the batter and topping. In cooking, there is a principle: to really emphasize the taste of something, do not stray! So in order to really bring out the taste of the mangoes, I both used the fruit in the topping and mango juice in the batter. Of course, you are welcome to put your own personal touch(es) on yours, too.
For now, enjoy this sunshiny mango upside down cake. My smile is as large as my chubby face. 🙂
xx
Mango Upside Down Cake
Ingredients
- For the Topping:
- 3-4 firm-ripe mangoes peeled**
- ½ lemon or 1 lime
- ½ stick unsalted butter about 4 Tablespoons
- ½ cup packed light brown sugar
- For the Cake Batter:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 stick unsalted butter softened, ½ cup
- ¾ cup granulated sugar
- 2 whole large eggs plus 1 large egg yolk
- 1 teaspoon pure vanilla extract
- ⅓ cup plain yogurt
- ½ cup concentrate mango juice mango nectar, or frozen mango pulp, thawed
Instructions
- To prepare the mango topping: Slice mangoes lengthwise. Using a spoon, remove flesh from the halves. Cut into half-inch slivers and place into a medium bowl. Sprinkle lemon juice (to give a touch of acidity to the cake and brighten the mango color) on top and set aside.
- In a small sauce pan, melt butter over medium heat, then stir in brown sugar. Simmer, stirring, until sugar has dissolved. Without stirring, let cook a little bit more until bubbles start to form around the edges of the mixture (i.e.the sugar begins to caramelize). Spread mixture in the bottom of a buttered 9-inch round baking pan and arrange mango slivers on top in a rose pattern or any other that you wish (Note: It is very important to fill all or most spaces; otherwise topping will not look as pretty as it could (Mine did not have all the spaces filled because only 2 mangoes were used). Then, set aside.
- To make the mango upside down cake batter: Preheat the oven to 350 degrees F (177 degrees C). Whisk together the flour, baking powder and salt in a medium bowl and set aside. In the bowl of an electric mixer with a paddle attachment, beat the softened butter and sugar together at medium speed until light and fluffy (about 5 minutes). Add the 2 whole eggs, one at a time, and then the egg yolk -- beating after each addition. Beat in both the vanilla and yogurt.
- Add half of flour mixture, beating at low speed until just combined. Mix in mango juice, then add remaining flour mixture, mixing until just combined.
- Spoon the batter over the arranged mango slivers in the cake pan (Be careful not to disturb the mango pattern!!!) and then, spread the batter smooth and even. Bake for 33-37 minutes (dark pan) or 45 - 50 minutes (shiny pan) or until golden brown and a toothpick inserted in the center comes out clean.
- Let cool on a wire rack for about 10 minutes. To unmold the mango upside down cake, run a thin knife gently along the edges of the pan, invert onto a platter, and continue cooling. If desired, garnish top of the mango upside down cake with pomegranate seeds (optional). Serve mango upside down cake slightly warm or at room temperature by itself or with ice cream.
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
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Ria says
Hi Denise! I tried the recipe and the cake was delish, but somehow the texture doesn't seem right. Mine came out quite dense like bread pudding. I was wondering if you had any idea on what may have gone wrong? Thanks in advance for your help and for the recipe!
Denise Browning says
Hi Ria! I would love to help you figure this out but it is one of the most surprising results that I have ever heard. Everyone that has ever made this cake (including myself more than once) never experienced that type of texture as far as I know. A few things that may have altered the texture are: ingredients substitutions (or simply butter was not at room temp or softened and/or eggs were not at room temp), overbeating the batter, overbaking, and high altitudes. In addition, are you used to eat more cakes that are made from scratch or cakes that are prepared from a mix? One thing my American friends always say about cakes in general is they prefer the ones made from mixes because they are lighter although the ones from scratch are more flavorful. All these can play a role in the results or how you feel the texture. I wish I could have seen your cake to have a better idea. This is my younger daughter's favorite cake and I use the same batter recipe to make variations as well such as pineapple, pear, and peach upside down cakes. I hope my answer can help you somehow. Thank you for stopping by!
Renee says
Is it just as good if I make it the day before or should it be fresh day of? Can’t wait to try it. Adding a little sunshine to Thanksgiving.
Denise Browning says
Hi Renee! You can make the day before and cover well to not dry out. Wishing you a Happy Thanksgiving!
Vama says
Omg such a lovely cake and beautiful clicks. I love mangoes wish could taste it..
Danielle Mackin says
How Do I incorporate the mango and the pineapple in this recipe?
Denise Browning says
Hi, Danielle!
This cake takes mango juice and sliced mangos. There is no pineapple among its ingredients.
Ingredients should be incorporated according to the recipe directions/instructions.
Have a great day!
Kiran @ KiranTarun.com says
I could never resist upside down cakes!! Especially with mangoes 🙂
Denise Browning says
Thanks, Kiran! This was my first time making this type of cake with mangoes-- and I loved it! In general, I use either bananas or pineapple.
Maria says
What a beautiful looking cake! And I love that you used mangos in it, it sounds so delicious!
Denise Browning says
Hi, Maria! Thank you very much...and welcome to FBTY!
Abbe @ Abbe's Cooking Antics says
I finally have five minutes to sit down and pour over all the recipes I have missed in recent months and come face to face with this mouth watering dessert! It looks absolutely scrumptious, Denise - you are tempting me away from my diet 😉 xx
Denise Browning says
It's so good to have you visiting me here again, Abbe! I've missed you. Thanks a lot for stopping by... I know that you have been quite busy!
whatjessicabakednext says
This looks super delicious- I love upside down cakes, definitely need to try this one in the Summer!
Denise Browning says
You won't regret it, Jessica! This is a super duper delish cake.
Coffee and Crumpets says
I always eat mangoes by themselves but this cake looks wonderful! My grandfather's house in India used to have mango trees and many other tropical fruit trees. It was so beautiful when everything was blossoming and going. Bright and cheerful like this cake.
Denise Browning says
Thanks, Nazneen! We had a tall mango in the backyard of the house where I grew up...I remember that it produced mangoes almost year round. I love mangoes since I was a child. My fave variety is called rose mango.
Julia | JuliasAlbum.com says
Denise, this cake does look like sunshine: so bright and yellow! Love the design on top - so pretty! I am sure the cake is so tasty!
Denise Browning says
Hi, Julia! Thanks a ton. Yes, my family and I did enjoyed it so much that I intend to make it again. My little one is crazy for it!
Judit & Corina @WineDineDaily says
You truly captured the sunshine with your delicious Mango Upside Down Cake! Love the beautiful photos Denise 🙂
Cheers,
J+C
Denise Browning says
I am so glad to see you both here again. Thanks a lot for the kind words, Judith and Corina! Wishing you an awesome evening...
Dedy@Dentist Chef says
Gosh, simply delicious and the photograph is so intruguing...
lovin mango all the way....
Denise Browning says
Dedy: Thanks so much!
Krissie - Pearls of Style says
I'm a HUGE mango lover, this cake looks so lovely! Love the pop of red too!
Krissie x -http://pearlsofstyle.blospot.com.au
Denise Browning says
Thanks, Krissie! This is my sunshine in a plate. I am so tired of winter days.
John@Kitchen Riffs says
I totally love mangoes too! But I've never had them in an upside down cake. I will, I will. 😉 Thanks for this.
Denise Browning says
If you make this, you won't regret it, John...
Amira says
This is absolutely out of this world. I love love love mangoes. In Egypt we have many kinds most are very sweet,very flavorful and colorful. Thanks for this heavenly cake.
Denise Browning says
I hope you try this at home, Amira! You will love this cake. Wishing you a great day!
Rekha says
Wow what a gorgeous cake Denise.. A sunshine indeed 🙂 Love it. Mangoes have just started to show up here so will sure try this soon
Denise Browning says
Enjoy, Rekha!!! This one delicious cake...
Liz says
What a gorgeous upside down cake, Denise! It looks so summery in the dead of winter!
Denise Browning says
Thanks, Liz! That was my intention since I am so looking forward to sunny, warmer days. I just cannot stand to winter anymore... I really had enough of it! 🙂 Having at least a reminder on my plate of spring/summer, it was a comforting !!!
Aurica says
i'm crazy about the mango's, and more crazy about this mango cake, it's so creamy, suculent and very sweet..yummmmy 😀
Denise Browning says
Thanks a ton, Aurica!
Shibi @Flavz Corner says
Denise...who won't love to have a slice from that beautiful looking cake???? I wish I could grab it now. The color is so tempting!!!!
Denise Browning says
Thanks, Shibi! This is really one delicious cake.
Karen - Cinnamon Freud says
This cake looks beautiful! The orange mango and red pomegranate seeds look amazing together!
Denise Browning says
Thanks, Karen!