Upside-Down Mango Cake

Upside-Down Mango Cake requires around 2 hours and 5 minutes from start to finish. This lacto ovo vegetarian recipe serves 12 and costs 57 cents per serving. This dessert has 386 calories, 5g of protein, and 15g of fat per serving. Head to the store and pick up granulated sugar, brown sugar, vanilla, and a few other things to make it today. This recipe is liked by 1510 foodies and cooks. It is brought to you by Foodnetwork. With a spoonacular score of 33%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Mango Upside-Down Cake, Pineapple-mango Upside-down Cake, and Coconut Mango Upside Down Cake.

Servings: 12

Preparation duration: 35 minutes

Cooking duration: 90 minutes

 

Ingredients:

4 teaspoons baking powder

1/2 cup packed brown sugar

3 large eggs

2 1/4 cups all-purpose flour

1 1/2 cups granulated sugar

2 large mangoes, sliced into 1/2-inch slices (approximately 2 cups)

1 teaspoon salt

1/2 cup sweetened shredded coconut

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for buttering the pan

1 teaspoon vanilla

1 1/4 cups whole milk

Equipment:

springform pan

oven

sauce pan

frying pan

hand mixer

whisk

bowl

knife

Cooking instruction summary:

Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and set aside. Combine the brown sugar and 4 tablespoons of the butter in a small saucepan over medium heat and cook, stirring constantly, until the sugar dissolves and the syrup is bubbling. Bring the mixture to a boil and cook until it turns light amber, about 10 minutes. Carefully pour the butter mixture into the prepared pan and arrange the mango on top, overlapping the slices. Sprinkle the shredded coconut on top and set aside. Whisk together the flour, baking powder and salt in a medium bowl and reserve. Beat together the granulated sugar and remaining 8 tablespoons butter in a large bowl with an electric mixer at high speed until light and fluffy, about 6 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Add half of the flour mixture and mix at low speed until just combined. Mix in the milk, then add the remaining flour and mix until just combined. Gently spoon the batter into the pan over the coconut and mango and spread evenly. Bake on the middle rack until golden brown and a tester comes out clean, about 1 hour. Let the cake cool in the pan on a rack for 10 minutes. Run a thin knife around the inside edge of the pan, then invert a plate over the pan and invert the cake onto the plate. Let the cake cool completely on the plate, at least 20 minutes, then serve at room temperature.

 

Step by step:


1. Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and set aside.

2. Combine the brown sugar and 4 tablespoons of the butter in a small saucepan over medium heat and cook, stirring constantly, until the sugar dissolves and the syrup is bubbling. Bring the mixture to a boil and cook until it turns light amber, about 10 minutes. Carefully pour the butter mixture into the prepared pan and arrange the mango on top, overlapping the slices. Sprinkle the shredded coconut on top and set aside.

3. Whisk together the flour, baking powder and salt in a medium bowl and reserve. Beat together the granulated sugar and remaining 8 tablespoons butter in a large bowl with an electric mixer at high speed until light and fluffy, about 6 minutes.

4. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla.

5. Add half of the flour mixture and mix at low speed until just combined.

6. Mix in the milk, then add the remaining flour and mix until just combined.

7. Gently spoon the batter into the pan over the coconut and mango and spread evenly.

8. Bake on the middle rack until golden brown and a tester comes out clean, about 1 hour.

9. Let the cake cool in the pan on a rack for 10 minutes.

10. Run a thin knife around the inside edge of the pan, then invert a plate over the pan and invert the cake onto the plate.

11. Let the cake cool completely on the plate, at least 20 minutes, then serve at room temperature.


Nutrition Information:

Quickview
392k Calories
5g Protein
15g Total Fat
60g Carbs
2% Health Score
Limit These
Calories
392k
20%

Fat
15g
23%

  Saturated Fat
9g
58%

Carbohydrates
60g
20%

  Sugar
41g
46%

Cholesterol
79mg
26%

Sodium
238mg
10%

Get Enough Of These
Protein
5g
11%

Selenium
13µg
20%

Phosphorus
175mg
18%

Vitamin A
831IU
17%

Folate
65µg
16%

Vitamin C
12mg
15%

Manganese
0.29mg
15%

Vitamin B1
0.21mg
14%

Vitamin B2
0.24mg
14%

Calcium
112mg
11%

Iron
1mg
9%

Potassium
297mg
9%

Vitamin B3
1mg
8%

Fiber
1g
6%

Vitamin E
0.81mg
5%

Copper
0.11mg
5%

Vitamin D
0.79µg
5%

Vitamin B5
0.51mg
5%

Vitamin B6
0.1mg
5%

Vitamin B12
0.25µg
4%

Magnesium
16mg
4%

Zinc
0.55mg
4%

Vitamin K
2µg
3%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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