Mangolicious Upside Down Cake

You can never have too many dessert recipes, so give Mangolicious Upside Down Cake a try. For 67 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 287 calories, 3g of protein, and 13g of fat. This recipe serves 12. This recipe from Foodista requires eggs, granulated sugar, flour, and butter. 67 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 24%. This score is rather bad. Mangolicious Shake, eggless apple upside down cake | apple upside down cake, and Blueberry Skillet Cake (a Berry-licious Upside-Down Cake) are very similar to this recipe.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven to 350F.
2. Butter 9x2-inch round cake pan.
3. Pat slices of mango dry with paper towels.
4. In small bowl, stir together butter and brown sugar and spread evenly in pan. Arrange mango pieces from two mangos on the sugar mixture.
5. Reserve the rest for mango puree and set aside.
6. In food processor, puree remaining mangos to make cup.
7. Into small bowl sift together the flour, baking powder, salt and cinnamon.
8. In another bowl with electric mixer, cream butter and sugar until mixture is light and fluffy.
9. Add eggs, one at a time, beating well after each addition.
10. Beat in vanilla.
11. Add flour mixture alternately in batches with pureed mangos.
12. Beginning and ending with flour mixture and beating well after each addition. Pour batter into pan, spreading evenly.
13. Bake cake in middle of oven for 45 to 55 minutes, or until it tests done.
14. Let cake cool in the pan on a rack for 15 minutes.
15. Run a thin knife around the edge and invert onto a platter.

 

Step by step:

1. Preheat oven to 350F.Butter 9x2-inch round cake pan.Pat slices of mango dry with paper towels.In small bowl, stir together butter and brown sugar and spread evenly in pan. Arrange mango pieces from two mangos on the sugar mixture.Reserve the rest for mango puree and set aside.In food processor, puree remaining mangos to make cup.Into small bowl sift together the flour, baking powder, salt and cinnamon.In another bowl with electric mixer, cream butter and sugar until mixture is light and fluffy.

2. Add eggs, one at a time, beating well after each addition.Beat in vanilla.

3. Add flour mixture alternately in batches with pureed mangos.Beginning and ending with flour mixture and beating well after each addition.

4. Pour batter into pan, spreading evenly.

5. Bake cake in middle of oven for 45 to 55 minutes, or until it tests done.

6. Let cake cool in the pan on a rack for 15 minutes.Run a thin knife around the edge and invert onto a platter.

Nutrition Information:

covered percent of daily need