Tropical Mango Upside-Down Cake

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 8
★★★★★
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Mango lovers, this one's for you! The Tropical Mango Upside-Down Cake is a delightful twist on a classic dessert, perfect for adding a splash of sunshine to your table. With juicy mango slices and bright maraschino cherries, it's both a feast for the eyes and a treat for the taste buds.

Ingredients for Tropical Mango Upside-Down Cake

The base of our cake starts with unsalted butter, which not only adds richness but also helps create that beautiful caramel layer when combined with light brown sugar. The star of the show, the ripe mango, provides a naturally sweet and juicy top layer, while maraschino cherries add a pop of color and a touch of tang. For the cake itself, all-purpose flour along with baking powder and baking soda gives structure and rise. A pinch of salt enhances all the flavors. Granulated sugar sweetens the batter, and eggs provide structure and richness. A hint of vanilla extract adds depth, and buttermilk keeps the cake moist and tender.

Tips & Tricks

  • If your mango is too ripe, it might be tricky to slice neatly. Slightly firmer mangoes work better for clean slices.
  • To prevent sticking, run a knife around the edge of the cake before inverting.
  • For even richer flavor, consider browning the butter before adding the sugar.

Serving Suggestions

This cake shines on its own, but a scoop of coconut ice cream or a dollop of whipped cream can take it to the next level. A handful of toasted coconut flakes or a sprinkle of lime zest adds a delightful contrast.

Frequently Asked Questions

Can I use canned mango?
Fresh mango is recommended for the best texture, but canned mango can work in a pinch; just make sure to drain it well.
What if I don't have buttermilk?
You can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 2/3 cup of milk. Let it sit for a few minutes before using.

Tropical Mango Upside-Down Cake Recipe Walkthrough

First, preheat your oven to 350°F (175°C). This ensures your cake will bake evenly. While that's warming up, melt your butter directly in a 9-inch round cake pan over medium heat. Once melted, remove it from the heat and sprinkle the brown sugar evenly across the pan. This will soon transform into a deliciously sticky caramel.

Next, layer the mango slices and maraschino cherries over the sugar. Feel free to get creative with the pattern—this will be the top of your cake once it's flipped!

In a mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. In a separate bowl, beat the granulated sugar with the eggs until creamy, then mix in the vanilla extract.

Now, it's time to combine everything. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Start and end with the flour mixture, stirring gently each time until just blended.

Pour this batter over your fruit layer in the cake pan. Bake for 35-40 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before carefully inverting it onto a serving plate.

Why You'll Love This Recipe

  • A fresh tropical twist on the traditional upside-down cake.
  • Uses simple, easy-to-find ingredients.
  • Can be made in under an hour, perfect for a last-minute dessert.
  • The caramelized topping is a showstopper.

Ingredients

1/2 cup unsalted butter
3/4 cup packed light brown sugar
1 large ripe mango, peeled and sliced
1/2 cup maraschino cherries
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2/3 cup buttermilk

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C).
2. Melt the butter in a 9-inch round cake pan over medium heat, then remove from heat.
3. Sprinkle the brown sugar evenly over the melted butter.
4. Arrange the mango slices and cherries over the brown sugar layer.
5. In a bowl, whisk together flour, baking powder, baking soda, and salt.
6. In another bowl, beat the granulated sugar and eggs until creamy. Mix in the vanilla extract.
7. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with the flour mixture.
8. Pour the batter over the mango and cherry layer in the cake pan.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate.

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