"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Mango Upside-Down Cake Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Mango Upside-Down Cake, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, May 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Topping:
2 (1 lb) firm ripe mangos, peeled
1/2 stick (1/4 cup) unsalted butter
1/2 cup packed light brown sugar

Cake batter:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
3 large eggs, 2 of them separated
1 tsp vanilla
1/2 cup mango nectar

Directions:
Directions:
Topping:
Standing each mango upright, remove flesh from pit by cutting a thick lengthwise slice from each broad side. (Be careful: peeled mango is slippery.) Put slices on a work surface and cut lengthwise into 3/8 inch thick slices.

Melt butter in a small heavy saucepan over moderate heat, then stir in brown sugar. Simmer, stirring, until butter is incorporated, 1 to 2 minutes. Spead mixture in bottom of a buttered 9 by 2 inch round baking pan and arrange mango on top, overlapping slices.

Batter:
Preheat oven to 350 F. Whisk together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 6 minutes. Add whole egg and yolks one at a time, beat well after each addition. Beat in vanilla. Add half of flour mixture and mix at low speed until just combined. Mix in mango nectar, then add remaining flour mixture, mixing until just combined.

Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold into batter gently but thoroughly.

Gently spoon batter over mango topping and spread evenly. Bake in middle of oven until golden brown and tester comes out clean, 55 to 60 minutes. Cool cake in pan on a rake 10 minutes. run a knife around inside edge of pan, then invert a plate over pan and invert cake onto plate. Cool completely on plate on rack. Serve cake at room temperature.

Number Of Servings:
Number Of Servings:
8 to 10

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

466W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!