Mango Upside-down Cake
From howiej 14 years ago
- 40 minutes to make
- Serves 10
I grabbed this recipe from a cookbook called "Complete Book of Thai Cooking." I saw this recipe before purchasing the cookbook and confess it greatly influenced my decision to purchase the book. If you slice the mango right it looks really nice, doesn't take too long to make and my husband, two guests and I really really liked it. Read more If you aren't sure about the ginger, go light on it because it has a real ginger flavor to it. Also I think while the flavor might resemble Thai a little, the fact that it is a cake doesn't. See less
Ingredients
- 1/3 cup butter, melted 75 mL shopping list
- 3/4 cup brown sugar 175 mL shopping list
- 2 large mangoes, peeled 2 shopping list
- 2 tbsp chopped fresh gingerroot 25 mL shopping list
- 2 tsp grated lemon or lime zest 10 mL shopping list
- 1/2 cup butter, softened 125 mL shopping list
- 2/3 cup granulated sugar 150 mL shopping list
- 2 eggs 2 shopping list
- 1 tsp vanilla 5 mL shopping list
- 1 1/2 cups all-purpose flour 375 mL shopping list
- 1 1/2 tsp baking powder 7mL shopping list
- 1 tsp baking soda 5 mL shopping list
- 1/2 tsp ground ginger 2mL shopping list
- 1/4 tsp salt 1mL shopping list
- 3/4 cup buttermilk, sour milk or unflavored yogurt 175 mL shopping list
How to make it
- Pour melted butter into deep 9-inch (1.5 L) round cake pan. Sprinkle with brown sugar.
- Cut mango sections from each side of mango and cut into thin slices. Arrange overlapping in pan in a sunburst pattern. Cut any pulp remaining next to seed into small pieces and arrange in center. Sprinkle with fresh ginger and lemon zest.
- In a large bowl, cream butter and granulated sugar until light. Beat in eggs and vanilla.
- In a separate bowl, combine flour, baking powder, baking soda, ground ginger and salt.
- Add dry ingredients to creamed mixture alternately with buttermilk, making three dry and two liquid additions, scraping down sides of bowl as necessary. Spoon batter over mango.
- Bake in a preheated 350 degrees F (180 degrees C) oven for 40 minutes, or until a cake tester [or toothpick/fork] comes out clean. Remove from oven and let stand for 5 minutes. Loosen edges with a knife and invert onto a serving platter. Serve cake warm or at room temperature.
People Who Like This Dish 4
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" It was excellent "