Mango Upside Down Cake
Fresh, ripe mangoes make Mango Upside Down Cake a sweet tropical dessert with a buttery brown sugar topping, tender homemade crumb, and delicious caramelized mango slices.
Servings 8
Calories392.2 kcal
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
- 1 ½ 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 concentrated mango juice, mango nectar, or thawed frozen mango pulp
Instructions
Prepare the Mango Topping
- Slice the mangoes: Peel 3–4 firm-ripe mangoes. Cut the flesh away from both sides of the flat pit, then slice into approximately ½-inch-thick pieces. Place the slices in a medium bowl.
- Add the citrus juice: Sprinkle the mango slices with the juice of ½ lemon or 1 lime. Set aside.
- Make the caramel: Melt 4 tablespoons of unsalted butter in a small saucepan over medium heat. Stir in ½ cup of packed light brown sugar. Continue to simmer and stir until the sugar dissolves.
- Finish the caramel: Stop stirring and let the mixture cook a little longer, until bubbles form around the edges and the sugar begins to caramelize.
- Arrange the mangoes: Spread the caramel mixture evenly across the bottom of a buttered 9-inch round cake pan. Arrange the mango slices on top in a rose pattern or any design you prefer. Cover most of the caramel with fruit, as large gaps will be noticeable when the cake is inverted. Set aside.
Make the Cake Batter
- Preheat the oven: Set the oven to 350°F (177°C).
- Combine the dry ingredients: Whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt in a medium bowl. Set aside.
- Cream the butter and sugar: Using an electric mixer fitted with a paddle attachment, beat ½ cup of softened unsalted butter and ¾ cup of granulated sugar on medium speed for about 5 minutes, until light and fluffy.
- Add the eggs: Beat in 2 whole large eggs, one at a time, followed by 1 large egg yolk. Beat well after each addition.
- Mix in the vanilla and yogurt: Beat in 1 teaspoon of pure vanilla extract and ⅓ cup of plain yogurt.
- Finish the batter: Add half of the flour mixture and beat on low speed until just combined. Mix in ½ cup of concentrated mango juice, mango nectar, or thawed frozen mango pulp. Add the remaining flour mixture and mix just until combined.
Bake and Unmold the Cake
- Add the batter: Carefully spoon the batter over the arranged mango slices. Spread it into an even layer without disturbing the fruit pattern.
- Bake the cake: Bake at 350°F (177°C) for approximately 33–37 minutes in a dark-colored metal pan or 45–50 minutes in a shiny, light-colored metal pan, following the original recipe's timing. Begin checking a few minutes early, as ovens and pans vary. The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs, but no wet batter.
- Cool briefly: Place the cake pan on a wire rack and let it cool for about 10 minutes.
- Unmold the cake: Gently run a thin knife around the edges of the pan, then invert the cake onto a serving platter. Let it continue cooling.
- Garnish and serve: Top with pomegranate seeds, if desired. Enjoy slightly warm or at room temperature, on its own or with ice cream.
Recipe Notes
Storage and Reheating
Make Ahead: Prepare the mango upside down cake a day before serving. Let it cool completely, cover it well, and refrigerate until needed. Bring it to room temperature before enjoying. Refrigerate: Store leftover cake in an airtight container in the refrigerator for up to 3–4 days. Keep it covered to prevent drying and protect the flavor. Freeze: Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container for up to 1–2 months for best quality. Thaw overnight in the refrigerator. The mango topping may soften after thawing. Reheat: Enjoy at room temperature or microwave individual slices in 10–15-second intervals until slightly warm. Avoid overheating to keep the cake moist.Nutrition
Serving: 1serving | Calories: 392.2kcal | Carbohydrates: 65.1g | Protein: 5g | Fat: 13.6g | Saturated Fat: 8g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3.6g | Trans Fat: 0.5g | Cholesterol: 72.9mg | Sodium: 153.8mg | Potassium: 222.5mg | Fiber: 2.1g | Sugar: 45.5g | Vitamin A: 1375.9IU | Vitamin C: 34.3mg | Calcium: 79.5mg | Iron: 1.7mg
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