Mangolicious upside down cake
A delicious lacto ovo vegetarian dessert, the Mangolicious Upside Down Cake is a spectacular sweet treat with a tropical twist. Perfect for special occasions or summer gatherings, this cake is a fruity and indulgent option that covers 7% of your daily vitamins and minerals requirements.
Ingredients
baking powder
1 tsp
brown sugar
0.67 cup
butter
0.25 cup
ground cinnamon
0.5 tsps
free range eggs
2 large
flour
1.33 cups
cane sugar
0.67 cup
mango
4
salt
0.5 tsps
vanilla
1 tsp
Method
- 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.
- Add eggs, one at a time, beating well after each addition.Beat in vanilla.
- Add flour mixture alternately in batches with pureed mangos.Beginning and ending with flour mixture and beating well after each addition.
- Pour batter into pan, spreading evenly.
- Bake cake in middle of oven for 45 to 55 minutes, or until it tests done.
- 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:
Carbs
56 g
Fat
12 g
Protein
3 g
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