This mouthwatering Mango Upside Down Cake is a perfect dessert for mango lovers. With a sweet and caramelized mango topping over a moist and buttery cake, it's sure to impress your family and friends. This easy-to-follow recipe will guide you through the steps to create this tropical treat in no time. Enjoy the taste of summer with this delightful Mango Upside Down Cake!
Ingredients
- 2 ripe mangoes
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup light brown sugar
- 1/4 cup unsalted butter
Directions
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- Peel and slice the ripe mangoes into thin slices. Arrange the mango slices in a single layer on the bottom of the greased cake pan, covering the entire surface.
- In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Set aside.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry flour mixture to the butter-sugar mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
- In a small saucepan, melt the light brown sugar and unsalted butter over low heat until the sugar has dissolved. Pour the caramel mixture evenly over the mango slices in the cake pan.
- Pour the cake batter over the caramel-mango layer in the cake pan. Smooth the top with a spatula.
- Place the cake pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes.
- Carefully invert the cake onto a serving plate or cake stand. Allow the cake to cool completely before serving.
- Slice and serve the Mango Upside Down Cake, and enjoy!
