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Mango Upside-Down Cake

This is my new favorite cake. That’s right I said it.  It has also made its way on top of other family members’ list. It  features a moist vanilla cake with warm cinnamon sugar topping and that sweet mango to top it off.

With this cake I was looking for something simple to fit into my hectic day, especially when I just want to cram in a baking session. I can whip it up and throw it together without having to worry about decorating or anything like that.  I also wanted something seasonal and it is mango season. That was a no brainer.  Lastly, the upside-down cakes are so homey to me, but at the same time they are not something one would have everyday.  That perfect, in-between elegant and homey dessert.

This simple and seasonal combination takes the cake…literally. I hope you all enjoy it as much as my family does.

Mango Upside-down Cake

Yields: 1 9-inch cake
Time: 1 hour

  • Preheat oven to 350F.
  • Butter a 9-inch cake pan. (Make sure pan is at least 2-inch tall otherwise, use a 10-inch cake pan and adjust baking time).

For topping:
½ stick or 4 tablespoons butter
½ cup light brown sugar, lightly packed
½ teaspoon ground cinnamon
Pinch ground nutmeg
1-2 large mangoes, sliced depending on what pattern you want to make on you cake – I’m using champagne variety

  • Melt butter. Add light brown sugar, cinnamon and nutmeg and mix well. Pour mixture onto prepared pan and spread as evenly as possible. Arrange sliced mangoes on top of sugar mixture. Set aside.

For cake batter:
1 ½ cup all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon salt
½ stick or 4 tablespoon butter, room temperature
¼ cup canola oil
¾ sugar
2 large eggs (room temperature)
1 teaspoon vanilla
2/3 cup whole milk (room temperature)

  • In a small bowl, sift flour, baking powder and salt. Set aside. In a stand mixer fitted with paddle attachment, beat butter, sugar and canola oil until fluffly and lighter in color. Add eggs and vanilla extract. Mix well. Then add half of flour mixture and mix until incorporated. Add milk, mix well. Finally, add the other half of flour mixture and mix until batter is smooth.
  • Pour batter into prepared pan over mangoes. Bake for 35-40 iminutes or until toothpick comes out clean. Remove pan from oven. Allow to cool for a couple of minutes. Then run a knife around the edge and turn the cake onto serving plate. Serve warm or at room temperature.

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