UPSIDE-DOWN MANGO CAKE

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5 from 1 vote

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.

Posted By: Deirdre K Todd

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Prep Time 25

Cook Time 45

Total Time 1 10

Course Dessert

Cuisine American, Hawaiian, Local

Servings Servings.

Ingredients

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.

Keyword local version, pineapple, up side down, cake, mangoes, cocoa