Vegetarian

Mangolicious upside down cake

Name: Mangolicious upside down cake
Total time: 45 min
Yield: 12 servings
Ingredients: 1 tsp baking powder; 0.67 cup brown sugar; 0.25 cup butter; 0.5 tsps ground cinnamon; 2 large free range eggs; 1.33 cups flour; 0.67 cup cane sugar; 4 mango; 0.5 tsps salt; 1 tsp vanilla

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

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:

342 kcal

Carbs

56 g

Fat

12 g

Protein

3 g

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