Mango Upside Down Cake
How to make a mango upside down cake. Full recipe at
00:00:03 Peel and slice the mango
00:00:28 Grease the cake pan
00:00:32 Add cooked butter and brown sugar
00:00:37 Arrange mango slices in pan
00:00:51 Make cake batter, dry ingredients
00:01:00 Beat wet ingredients
00:01:07 Beat wet and dry together
00:01:16 Add batter to pan
00:01:31 Bake, cool, invert onto wire rack
MANGO UPSIDE DOWN CAKE
Perfectly ripe mangoes on top of this ultra moist cake is a total must have on your dessert table.
INGREDIENTS:
TOPPING
1/4 cup butter, melted
1/2 cup brown sugar
1-2 pcs. ripe mangoes, sliced
CAKE BATTER
1 cup all purpose flour
1/4 tsp. salt
1/2 tsp. baking powder
1/2 cup butter, melted
3/4 cup sugar
2 eggs
1 tsp. vanilla extract
1/2 cup sour cream
*I used an 8 inch springform cake pan.
You can also use a 6 inch cake pan. It doesn’t have to be a springform pan.
Greg's Kitchen - Mango Upside Down Cake
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Mango Upside Down Cake
This is my recipe for making a Mango Upside Down Cake. With all the mango's I get off my two trees, it is one of our new favorite desserts. Let me know what you think about this version and y'all enjoy.
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Ingredients:
1/2 cup melted butter
1/4 cup brown sugar
1 tablespoon peach bourbon
1 large or two small mango's
1/2 cup sugar
6 tablespoons softened butter
1 egg
3 tablespoons mango syrup
1 teaspoon vanilla
1 1/4 cup self rising flour
1/4 buttermilk
Add the butter and brown sugar and peach bourbon to the cake pan.
Peel and slice the mango's in small slices and arrange in the bottom of the pan.
In large bowl cream the sugar and butter together, then add egg, mango syrup and vanilla. Mix well.
Mix in the flour in small portions to bring together, but do not overmix.
Add in the buttermilk to bring to right consistency. It will be a bit thick.
Evenly spread batter over the mango/butter/brown sugar mixture.
Bake at 350°F for 30 - 40 minutes
Remove from oven and let cool for 5 minutes
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Ideas of what I use:
Greg Kantner / Greg's Kitchen
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Mango Upside Down Cake Without Oven | Upside Down Mango Cake Recipe
WELCOME TO YUMMY FOOD & FASHION.
TODAY'S RECIPE IS MANGO UPSIDE DOWN MANGO CAKE.
Now it's mango season .Mango is available in everyone's house. Make this tasty mango upside down cake without oven very easily. You can make this cake with eggs & without eggs too . Hope you enjoy the recipe.
Mango Upside Down Cake Without Oven | Upside Down Mango Cake Recipe
INGREDIENTS :
AN EGG
FLOUR - 1/3 CUP
SUGAR - 1/3 CUP
OIL - 2 TBSP
MILK - 1 TBSP
BAKING POWDER - 1/2 TSP
BAKING SODA - 1/4 TSP
MANGO SLICES
*FOR CARAMEL*
SUGAR - 3 TBSP
WATER - 2 TBSP
MAKE GOLDEN BROWN CARAMEL DO NOT MAKE DARK BROWN.
NOTE: YOU CAN USE 1/2 CUP OF CONDENSED MILK OR CURD INSTEAD OF EGG. THEN YOU HAVE TO ADD 2/3 TBSP MILK.
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Mango Upside down cake
Mango ???? Upside down cake
Ingredients
2 ripe mangoes sliced
2 eggs separated into yolks and whites
170 gm all purpose flour
170 gm Caster sugar
115 gm plain yogurt
120ml Vegetable oil
1&1/2 tsp baking powder
30gm dessicated coconut
zest of 1 lemon
3 tbsp icing sugar
Method
Preheat oven to 180 C.
Grease a 8 inch round deep cake tin with butter.
Slice the mangoes after peeling.
Arrange the slices over the bottom of the greased cake tin.
In a medium bowl whisk the egg whites till stiff peaks form, set aside.
In another large bowl whisk the yolks and sugar till light , add the oil and whisk together.
Next add the yoghurt and the lemon zest to the yolk mixture and whisk again.
Sift the flour a nd baking powder together and fold into the cake batter.
Also fold into the dessicated coconut.
Lastly add the whisked egg whites and stir until just combined.
Spoon the batter over the slices and tap to level.
Bake for 45 mins or until the top is golden brown.
Take the cake pan out of the oven and leave the cake in the tin for 15 mins.
Turn out onto a grill rack, mango side up.
Thickly dust with Icing Sugar and place the cake under a preheated hot grill for 5-7 mins till the Sugar has melted and golden.
Leave to cool
Enjoy