MANGO-GINGER UPSIDE-DOWN CAKE
We're huge fans of upside-down cake, but this one, made with sweet mango and ground ginger, is one of our all-time faves.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Cover bottom of 9-inch round pan with parchment; spray with cooking spray. Mix 1/4 cup butter and 1/2 cup sugar with mixer until blended; spread onto bottom of prepared pan. Arrange mangos in circular pattern over butter mixture in pan.
- Beat remaining butter and sugar in large bowl with mixer until light and fluffy. Blend in egg and sour cream. Add combined flour, ginger and baking soda; beat on low speed just until blended. Carefully spread over mangos.
- Bake 30 min. or until toothpick inserted in center comes out clean. Cool cake in pan 5 min. Run knife around edge of pan to loosen cake; invert onto plate. Remove pan and parchment. Serve cake warm topped with COOL WHIP.
Nutrition Facts : Calories 330, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 65 mg, Sodium 200 mg, Carbohydrate 44 g, Fiber 1 g, Sugar 30 g, Protein 3 g
UPSIDE-DOWN MANGO CAKE
Provided by Marcela Valladolid
Categories dessert
Time 2h5m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and set aside.
- Combine the brown sugar and 4 tablespoons of the butter in a small saucepan over medium heat and cook, stirring constantly, until the sugar dissolves and the syrup is bubbling. Bring the mixture to a boil and cook until it turns light amber, about 10 minutes. Carefully pour the butter mixture into the prepared pan and arrange the mango on top, overlapping the slices. Sprinkle the shredded coconut on top and set aside.
- Whisk together the flour, baking powder and salt in a medium bowl and reserve. Beat together the granulated sugar and remaining 8 tablespoons butter in a large bowl with an electric mixer at high speed until light and fluffy, about 6 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Add half of the flour mixture and mix at low speed until just combined. Mix in the milk, then add the remaining flour and mix until just combined.
- Gently spoon the batter into the pan over the coconut and mango and spread evenly. Bake on the middle rack until golden brown and a tester comes out clean, about 1 hour. Let the cake cool in the pan on a rack for 10 minutes.
- Run a thin knife around the inside edge of the pan, then invert a plate over the pan and invert the cake onto the plate. Let the cake cool completely on the plate, at least 20 minutes, then serve at room temperature.
MANGO GINGER UPSIDE-DOWN CAKE
Make and share this Mango Ginger Upside-Down Cake recipe from Food.com.
Provided by KelBel
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Coat bottom of a 9-inch round cake pan with 1 tablespoon melted butter. Sprinkle with brown sugar and ginger. Arrange mango slices spokelike over the brown sugar mixture; set aside.
- Beat granulated sugar and 5 tablespoons butter at medium speed of a mixer until well-blended. Add egg substitute and vanilla, beating until well-blended.
- Lightly spoon flour into measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan.
- Bake at 350° for 40 minutes. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan. Place a plate upside down on top of cake. Invert onto plate. Garnish with whipped topping, if desired.
Nutrition Facts : Calories 286.3, Fat 9, SaturatedFat 5.5, Cholesterol 23.4, Sodium 282, Carbohydrate 47.5, Fiber 1.3, Sugar 30.7, Protein 4.9
UPSIDE DOWN MANGO CAKE
A tropical twist on the old-fashioned pineapple-upside down cake. This is always an impressive dessert...and succulent mango makes this one irresistible. The topping is a yummy combination of mango, brown sugar and butter. The cake itself is lightly spiced with ginger and vanilla. Drizzle warm mango sauce over top and enjoy every bite!! Be sure to place pan on baking sheet in case some butter or juices seep from pan -
Provided by Chef mariajane
Categories Dessert
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- In a well buttered 9-inch springform pan, pour in butter and sprinkle over sugar. Cut Europe's Best Sunburst Mangoes into smaller pieces and place over sugar. Let stand while preparing cake.
- For the cake, in a large bowl, cream butter and sugar together until light. Beat in eggs, one at a time, Beat in vanilla. In a separate bowl, combine flour, baking powder, baking soda ginger and salt. Add flour mixture and yogurt alternately, beating lightly after each addition, making three dry and two liquid additions. Spoon batter gently over mangoes.
- Place pan on baking sheet and bake in a preheated 350F oven for 55-60 minutes or until a cake tester comes out clean. Let cool in pan on rack for 10 minutes. Run a knife around side of pan, invert onto a serving plate.
- For the sauce, in a blender or food processor, purée mango and juice until smooth. Serve with cake.
Nutrition Facts : Calories 356.8, Fat 15.8, SaturatedFat 9.6, Cholesterol 77, Sodium 390.9, Carbohydrate 50.6, Fiber 0.9, Sugar 35.6, Protein 4.4
MEXICAN MANGO CAKE
Provided by Marcela Valladolid
Categories dessert
Time 1h11m
Yield 12 to 16 servings
Number Of Ingredients 14
Steps:
- Cake: Position a rack in the center of the oven. Preheat the oven to 350 degrees F. Liberally butter and flour a 10-inch tube or Bundt pan.
- Sift the flour, baking powder and salt into a large bowl. In another large bowl, using an electric mixer beat the 1 /12 cups of butter and sugar until light and fluffy. Add the eggs, beating well after each addition. In batches, add the flour mixture, alternating with the buttermilk and ending with the flour mixture.
- Pour the batter into the prepared cake pan. Bake until the cake is golden and a cake tester inserted into the center comes out clean, about 45 to 50 minutes. Transfer the cake to a wire rack and cool completely in the pan. Invert the cake onto the wire rack, then put it on a cake plate or platter. (Cooks Note: The cake can be prepared 1 day ahead. Cover tightly with plastic wrap and store at room temperature.)
- Topping: Combine the mango, water, sugar cream cheese and tequila, if using, in a blender or food processor. Blend until smooth and thick, adding extra water, if needed. Taste and adjust the sweetness with extra sugar, if needed.
- Spoon the mango topping evenly over the top of the cake and decorate with edible flowers, if desired
- Cut into slices and serve.
MANGO-PINEAPPLE UPSIDE-DOWN CAKE
Provided by Michael Chiarello : Food Network
Categories dessert
Time 1h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Butter and sugar a 9 by 2-inch round baking pan or 6 ramekins (4-inch diameter).
- Melt 1/2 stick butter in a large saute pan over medium-high heat until hot. Heat until butter begins to turn brown. Remove pan from heat, add vinegar and brown sugar, and mix well. (A sauce whisk is a good tool to use here.) Return to heat to melt sugar, if necessary.
- Pour a little of the brown sugar sauce in the bottom of the ramekins or baking pan. Cut each pineapple ring into pieces, maintaining the shape of the ring (see Chef's Note). Add 1 pineapple ring to each ramekin or line the bottom of the large pan with pineapple. Add mango around the pineapple.
- Drizzle pineapple with remaining brown sugar sauce and sprinkle with chopped nuts.
- Make the batter:
- In a large bowl, sift together flour, baking powder, and salt. Set aside.
- Put 1 stick of softened butter in the bowl of an electric mixer. Beat on medium to high speed with the paddle attachment until light and fluffy. Add 1/2 cup superfine sugar and beat very well, until mixture is white and very light and fluffy. Beat in egg yolks, 1 at a time, beating well after each addition.
- Alternately mix 1/3 cup milk, then 1/3 of flour mixture into butter-egg mixture in 3 portions. Do not overmix.
- In another bowl, beat egg whites with clean beaters or a balloon whisk. When whites begin to foam, add remaining 1 tablespoon sugar and beat until they hold soft peaks. Scrape 1/2 the whites into batter and mix gently until blended. Fold in remaining whites carefully, until just blended.
- Divide batter among ramekins or pour into baking pan. (If using ramekins, place them on a baking sheet.) Place cake in preheated oven. Bake until a tester inserted into the middle comes out clean, about 20 to 30 minutes for individual cakes or about 50 minutes for the large cake. Remove from oven and let cool about 10 minutes in the pan. Run a knife around the edges to loosen the cake(s) and invert onto deep dessert plates or a deep platter (otherwise, the sweet syrup may overflow the plate!).
MANGO UPSIDE-DOWN CAKE
Categories Cake Mixer Fruit Dessert Bake Fourth of July Backyard BBQ Mango Winter Party Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make 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. Spread mixture in bottom of a buttered 9- by 2-inch round baking pan and arrange mango on top, overlapping slices.
- Make 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 1 at a time, beating 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 a tester comes out clean, 55 to 60 minutes. Cool cake in pan on a rack 10 minutes. Run a thin 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.
MANGO UPSIDE-DOWN CAKE
Dancing with the flavors of the tropics is simple when mangoes are on hand. This upside-down cake offers a dazzling showcase -- the ripe fruit nestles in a simple caramel, its golden hues and honeyed taste deepening as it bakes. Banana and rum add more tropical notes and help keep the cake moist, from first bite to last crumb. Martha made this recipe on episode 509 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Heat 1/2 cup sugar and 2 tablespoons water in a small saucepan over high, stirring, until sugar is dissolved, about 3 minutes. Let boil, without stirring, until dark amber, swirling pan to color evenly and washing down sides with a wet pastry brush to prevent crystals from forming. Immediately pour into a 9-inch round cake pan; swirl to evenly coat bottom of pan.
- Whisk together flour, baking soda, salt, and remaining 1 cup sugar in a medium bowl. In another bowl, whisk together buttermilk, oil, rum, egg and yolk, vanilla, and banana. Whisk buttermilk mixture into flour mixture until smooth and combined.
- Arrange mangoes in pan on top of caramel, in a tightly packed single layer. Pour batter into pan.
- Bake until a tester inserted in center of cake comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack 15 minutes. Run a knife around edge of pan, invert cake onto a plate, and let cool completely before serving.
MANGO UPSIDE-DOWN CAKE
This mango cake is stunningly simple to make and perfect for when mangoes are in season. It's also relatively healthy as far as cakes go and not overly sweet. The cake is dense and perfect with tea or coffee. I use Alfonso mangoes, but any variety will do.
Provided by Diana Moutsopoulos
Categories Desserts Cakes Upside-Down Cake Recipes
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Line an 8-inch square baking dish with parchment paper, leaving some overhanging on all sides.
- Arrange mango slices in an overlapping pattern over the bottom of the prepared dish.
- Combine sugar, eggs, yogurt, and oil in a large bowl and stir until smooth. Fold in flour, coconut, and baking powder until just combined. Spoon batter over the sliced mango, and spread evenly to the edges.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let the cake cool in the dish for 15 minutes before inverting onto a serving plate and carefully peeling off the parchment paper. Allow to cool completely before slicing.
Nutrition Facts : Calories 345.3 calories, Carbohydrate 40.7 g, Cholesterol 49.3 mg, Fat 18.9 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 4.6 g, Sodium 119.7 mg, Sugar 23.1 g
MANGO UPSIDE-DOWN CAKE
Make and share this Mango Upside-Down Cake recipe from Food.com.
Provided by Steingrim
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Pour lemon juice over mangoes and let stand 15 minutes.
- Melt 1 Tbsp butter in 8 inches cake pan or casserole (do not use iron skillet as mangoes will darken).
- Add brown sugar and cover with mango slices.
- To prepare cake batter, cream remaining butter.
- Then add sugar and cream.
- Then add beaten egg.
- Sift the dry ingredients and add to the batter alternately with milk.
- Pour over mangoes and bake 50 to 60 minutes at 375°F.
- When cake is done, turn upside down and serve while warm with vanilla ice cream.
- Source: Rare Fruit Council International, Inc. Miami, Florida.
Nutrition Facts : Calories 2312.6, Fat 69.4, SaturatedFat 41.2, Cholesterol 381.1, Sodium 1884.6, Carbohydrate 407.6, Fiber 10.3, Sugar 270.8, Protein 28.8
MANGO CAKE
Make and share this Mango Cake recipe from Food.com.
Provided by Missy Wombat
Categories Dessert
Time 1h20m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Skin and chop up enough mango flesh which can then be pureed in a blender to make 1/1/2 cups of mango puree.
- Into a large saucepan place puree, butter and sugar, stir over a low heat until butter is melted.
- Add bi-carb soda and sultanas, stir well and cool slightly.
- Sift into the saucepan plain flour, self raising flour, nutmeg, cinnamon, and fresh chopped mango and mix well.
- Pour into a greased and floured 20-23cm tin and bake for approximately 1 hour at 175 degrees Celsius.
- Once cooked, allow cake to cool and ice with lemon icing.
- Note: Sultanas can be substituted with currents or raisins; also about 1/2 cup of walnuts or almonds can be added.
Nutrition Facts : Calories 286, Fat 8.1, SaturatedFat 5, Cholesterol 20.3, Sodium 418.6, Carbohydrate 52.6, Fiber 1.5, Sugar 34.6, Protein 2.7
PINEAPPLE MANGO UPSIDE DOWN CAKE
I got this recipe from the food network show easy entertaining with Michael Chiarello. I have tried so many Pineapple upside down cakes but this is the best. it's my five year old's favorite dessert
Provided by GingerlyJ
Categories Dessert
Time 1h5m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 12
Steps:
- Directions.
- Preheat oven to 350 degrees F. Butter and sugar a 9 by 2-inch round baking pan or 6 ramekins (4-inch diameter).
- Melt 1/2 stick butter in a large saute pan over medium-high heat until hot. Heat until butter begins to turn brown. Remove pan from heat, add vinegar and brown sugar, and mix well. (A sauce whisk is a good tool to use here.) Return to heat to melt sugar, if necessary.
- Pour a little of the brown sugar sauce in the bottom of the ramekins or baking pan. Cut each pineapple ring into pieces, maintaining the shape of the ring (see Chef's Note). Add 1 pineapple ring to each ramekin or line the bottom of the large pan with pineapple. Add mango around the pineapple.
- Drizzle pineapple with remaining brown sugar sauce and sprinkle with chopped nuts.
- Make the batter:.
- In a large bowl, sift together flour, baking powder, and salt. Set aside.
- Put 1 stick of softened butter in the bowl of an electric mixer. Beat on medium to high speed with the paddle attachment until light and fluffy. Add 1/2 cup superfine sugar and beat very well, until mixture is white and very light and fluffy. Beat in egg yolks, 1 at a time, beating well after each addition.
- Alternately mix 1/3 cup milk, then 1/3 of flour mixture into butter-egg mixture in 3 portions. Do not overmix.
- In another bowl, beat egg whites with clean beaters or a balloon whisk. When whites begin to foam, add remaining 1 tablespoon sugar and beat until they hold soft peaks. Scrape 1/2 the whites into batter and mix gently until blended. Fold in remaining whites carefully, until just blended.
- Divide batter among ramekins or pour into baking pan. (If using ramekins, place them on a baking sheet.) Place cake in preheated oven. Bake until a tester inserted into the middle comes out clean, about 20 to 30 minutes for individual cakes or about 50 minutes for the large cake. Remove from oven and let cool about 10 minutes in the pan. Run a knife around the edges to loosen the cake(s) and invert onto deep dessert plates or a deep platter (otherwise, the sweet syrup may overflow the plate.
Nutrition Facts : Calories 600.4, Fat 30.9, SaturatedFat 16.8, Cholesterol 137.2, Sodium 202.7, Carbohydrate 76.8, Fiber 3, Sugar 46.6, Protein 7.9
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