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
** 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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Looks like summer on a plate.
Thanks, Margaret!
What a gorgeous cake and I adore mangoes! This makes me feel summery and sunshiny and happy!
I am glad that this cake makes you happy, Abbe! I feel the same.
Oh Denise....this cake is just stunning! I love mangoes so much, I need to start baking with them more. This cake looks luscious and moist....and the pomegranates look like jewels! A perfect time of the year here in my dreary winter for a bit of sunshine! : )
Anne: Thanks again! I am tired of these long winter, cloudy days... and really looking forward to spring. This is one of the reasons why I chose this recipe. Looking at it, it makes me smile.
sounds SO good!
Thanks for visiting FBTY and welcome, Sarah!
Can't tell you how much I love mangoes! Eaten them like crazy during my growing up years but now I have to spend quite a bit to get them in Oz. Your cake is beautiful and vibrant. Thank you for the sunshine...it's been a cloudy week here:-)
Thank you, my friend! Mangoes are one of my all-time fave fruits.
I LOVE this! And I love that you made it your own. I think adding yogurt to the batter is a brilliant idea... I often make yogurt cakes and I think they are THE best as they always come out nice and moist!!! And I love your presentation... the photo of the sliced up cake makes me wan to reach for a slice through my screen!!!! Bookmarking it as my husband LOVES mangoes!!! 🙂
It is always a pleasure, Manu! I hope you make this for him one day...My family and I are hooked on it.
You know, this gorgeous cake brought back memories of one tour we had in Brazil, where we could literally pick up mangos from the ground and eat them. Best mangos I've ever had 🙂
Thanks, Gintare! If they had a yellowish-rose skin, they were manga-rosa or rose mango -- my fave variety.
Love a traditional pineapple upside down cake and love that you put a new twist with mango - this is a must try! Nice SRC pick!
Hi, Lisa! Thanks for stopping by every SRC day. Yes, I also love pineapple upside down cake. This was the first time making it with mango and I loved so much that I do intend to make it again. Wishing you a great week!
This looks like sunshine on a plate.
Fantastic, fruity flavor and gorgeous colors, Denise!
Thanks, Daniela! xx
These photos are simply gorgeous and totally the sunshine I need this month! Cannot wait to try this recipe because I adore mangos too. This one will help me get through the winter for sure 🙂 (Also fun reading about all the similarities you had with your assigned blogger this month!)
Thanks for always stopping by on SRC days, Deanna!!! I love to have you here. xx
This cake is GORGEOUS Denise and you named it so appropriately - it's like a bit of delicious sunshine coming through my computer screen!
Awwww, Chris! I am glad that its image filled your screen with a bit of sunshine. xx
Wow, What a totally gorgeous cake! A Show stopper for sure!
Thanks, Jamie! I am so glad that you stopped by. xx
Wow. Exceptional work once again. Thank you so much for bringing the sunshine into our screens so often Denise:)
The pleasure is always mine, Mirella and Panos!!!!
Denise - you and I seem to have very similar tastes when it comes to fruits - first passionfruit and now mangoes...I love love love 'em - but have never had them in a cake before - this upside down cake looks GORGEOUS! Totally delectable!
Thanks a lot, Shashi!!! It is true...Tropical fruits are the best, right? xx
Thank you so much for the kind words! And funny you have so much in common with us, love that. You have such a beautiful blog and it's so nice to meet you through SRC. Small request: would you mind linking over to our original Orange-Mango Upside Down Cake in case anyone wants to check that out? Or just to our main site in general? Thanks!
https://feastonthecheap.net/ or https://feastonthecheap.net/orange-mango-upside-down-cake/
My pleasure! I did link to your Orange-Mango Upside Down Cake -- initially on bottom of the recipe when I mentioned that the recipe was adapted from Feast On The Cheap. TA few minutes ago, I moved the link to the top of the recipe box. If you do prefer, I can place the link in the post text/article instead. What would you prefer?