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Mango Upside-Down Cake

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A delightful dessert that showcases the sweet flavor of mangoes with a caramelized topping, perfect for warm gatherings.

Ingredients

Scale
  • 2 pieces ripe mangoes, peeled, pitted, and sliced
  • 1/4 cup brown sugar
  • 2 tablespoons lemon juice
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk

Instructions

  1. Preheat your oven to 350°F (175°C). In a 9-inch round cake pan, combine the brown sugar and lemon juice, spreading it evenly across the bottom. Arrange the sliced mangoes on top of the sugar mixture in an attractive pattern.
  2. Cream the softened butter and granulated sugar in a large mixing bowl until fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. Combine in another bowl the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
  4. Pour the batter over the arranged mangoes in the cake pan. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  5. Let it cool for a few minutes before flipping it onto a serving plate.

Notes

Serve warm or at room temperature with whipped cream or vanilla ice cream. Store leftovers in an airtight container for up to 2 days at room temperature or refrigerate for up to a week.

Nutrition

Keywords: Mango Cake, Upside-Down Cake, Tropical Dessert, Summer Dessert

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