Snapshots of life and crafts on our little homestead

Mango cake

Mango cake slice

It is that time of year when mangos are plentiful and inexpensive and find their way into many dishes in my house. Today I used a few very ripe ones to make a mango upside down cake for desert.

The following is the recipe I used to make this moist and flavorful cake.

Ingredients

Base

  • 1/4 cup melted butter
  • 1/4 cup brown sugar
  • 3 ripe mangos chopped 

Cake

  • 1 cup white sugar
  • 1/2 cup butter
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). 
  2. Melt 1/4 cup of butter into a 1/4 sheet cake pan. Swirl the butter around the bottom and sides of pan and the sprinkle the brown sugar on the bottom of the pan. Set aside. 
  3. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. 
  4. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk and 1/2 cup of the chopped mango until batter is smooth. 
  5. Sprinkle the remainder of the mango on top of the brown sugar in the pan. 
  6. Spoon batter into the prepared pan.
  7. Bake for 30 to 40 minutes in the preheated oven. 
  8. Cake is done when it springs back to the touch.

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