This version of upside-down cake uses mangoesand is sure to become a new family favorite.
Recipe: Mango Upside-DownCake
Topping: 1/3 cup butter 2/3 cup packed light brown sugar 2 cups sliced mangoes, (fresh or frozen and thawed) Cake: 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 3 large eggs 1 cup granulated sugar 1/2 cup (1 stick) butter, softened 1 teaspoon vanilla extract 1/2 cup mango nectar
Preheat oven to 350°F (175°C).
For Topping: Grease 9-inch-round cakepan.
Melt butter in small saucepan over medium-highheat. Add brown sugar; stir until incorporated. Pour mixtureover bottom of prepared pan. Top evenly with mangoes.
For Cake: Combine flour, baking powderand salt in medium bowl. Separate yolks and whites from two ofthe eggs. Beat granulated sugar and butter in large mixer bowluntil almost creamy. Beat in remaining whole egg, then beat intwo eggs yolks. Beat in vanilla extract. Gradually stir in flourmixture alternately with nectar, ending with flour mixture. Stirjust until combined.
Beat egg whites in small mixer bowl untilsoft peaks form. Fold into batter. Spoon batter evenly over mangoes.
Bake for 60 minutes or until wooden pickinserted in center comes out clean. Cool for 10 minutes on wirerack. Run knife around inside edge of pan to loosen, then invertonto serving plate. Cool completely.
Makes 10 servings.
Estimated Times: Preparation – 20 min |Cooking – 1 hrs 5 min | Cooling Time – 30 min cooling |
Recipe is the property of Nestl ®and Meals.com, used with permission.
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