UPSIDE-DOWN MANGO CAKE

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UPSIDE-DOWN-MANGO-CAKE

A local version of our ever popular Pineapple Up-Side-Down Cake to prepare when mangoes are in season. All the familiar flavors with a touch of cocoa.

UPSIDE-DOWN-MANGO-CAKE
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UPSIDE-DOWN MANGO CAKE

A local version of our ever popular Pineapple Up-Side-Down Cake to prepare when mangoes are in season. All the familiar flavors with a touch of cocoa.
Prep Time25 mins
Active Time45 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American, Hawaiian, Local
Keyword: local version, pineapple, up side down, cake, mangoes, cocoa
Yield: 8 Servings.
Author: Deirdre K Todd

Materials

  • 1 1/2 c. ripe mangoes, sliced
  • 2 TB fresh lemon juice
  • 1/4 c. butter
  • 1/3 c. brown sugar, firmly packed
  • 1 large egg
  • 3/4 c. buttermilk
  • 1/4 c. vegetable oil
  • 3/4 c. sugar
  • 1 c. all-purpose flour
  • 1/3 c. unsweetened cocoa powder
  • 2 tsp. baking soda
  • 1/2 tsp. cinnamon, vanilla extract
  • 1/4 tsp. salt

Garnish:

  • 1/4 c. apricot preserves

Instructions

  • Preheat oven to 350 degrees.
  • In a mixing bowl; combine mangoes and lemon juice; set aside.
  • You can either do this next step in the oven, or on a stove top.
  • In an 8-inch baking pan; melt ¼ cup of butter and sugar; stirring until sugar dissolves.
  • Arrange mangoes decoratively in pan.
  • In a mixing bowl; combine egg, oil and buttermilk.
  • Stir in remaining ingredients.
  • Pour batter over mangoes; bake 35-40 minutes.
  • Invert onto serving platter.
  • In a saucepan over medium heat; warm preserves.
  • Brush over top of cake; allow to sit 10 minutes.

How To Serve:

  • Serves 8.

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