Mango Upside-Down Cake

Name: Mango Upside-Down Cake
Ingredients: 2 mangoes Ripe (I used Alphonso- hapoos); 2 tbsps Unsalted Butter; 1/4 cup Brown Sugar sugar th or regular granulated; 1 1/2 cups All purpose flour (maida); 3/4 cup sugar Granulated; 1/2 cup Unsalted butter; 1 tsp Baking Powder; 1/4 tsp Salt; 2 1 eggs yolk whole +; 1 tsp Vanilla Essence

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Gauri Shirke @cook_7836379

Mantri Tranquil, Kanakpura, Bangalore

Its the season of mangoes, a time to savor one of my favourite juicy fruit (guavas come very close to being my favourite as well)
For the past week I have been thinking of making a dessert with mangoes but was not able to zero in on a recipe, wanted to try something new and different .. after a lot of thinking, browsing through the net, flipping through recipe books, I finally decided to give a tried and tested recipe of Pineapple Upside-Down cake a twist and finalized on Mango Upside- Down cake with a bit of help from here
I had also purchased a few baking pans and really wanted to use them, keeping my fingers crossed and trusting my baking instincts I must say that the cake turned well.
The cake was moist, the crust was sweet and just enough crunchy with caramelized mangoes...
Its also really good on its own for afternoon tea or coffee, or can also be served as a dessert with mango slices and cream, ice cream, or a just dollop of whipped cream!
Before I start drooling again, here's the recipe!

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2 mangoes Ripe (I used Alphonso- hapoos)
2 tbsps Unsalted Butter
1/4 cup Brown Sugar sugar th or regular granulated
1 1/2 cups All purpose flour (maida)
3/4 cup sugar Granulated
1/2 cup Unsalted butter
1 tsp Baking Powder
1/4 tsp Salt
2 1 eggs yolk whole +
1 tsp Vanilla Essence

Cooking Instructions

1

Wash and dry the mangoes, remove the skin and slice mangoes lengthwise, cut into half-inch slices.
2

Melt butter over med-low heat in a small pan, once melted, stir in the brown sugar /regular sugar stirring occasionally for about 2-3 minutes, until the sugar is incorporated and you’re left with caramel like thick paste.
3

Butter the bottom and sides of a 8-inch cake pan and spread the butter/sugar mixture.(I had just bought a flower shaped pan, wanted to use it) spread the mixture across the cake pan as best you can.
4

Arrange the mango slices on top in whatever pattern you think is prettiest. Set aside.
5

Preheat the oven to 350 degrees fahrenheit or 180 degree celsius
6

In a medium bowl sieve together the flour, baking powder and salt. Set aside.
7

In the bowl, beat the sugar and softened butter until light and fluffy, about 5 minutes. Add the 2 whole eggs and one egg yolk one at a time, beating after each addition. Add vanilla essence.
8

Add the flour baking powder and salt sieved mixture and fold in until just combined, don’t over mix.
9

Spoon the batter over the arranged mango slices in the cake pan – being careful not to disturb your lovely arrangement – and spread the batter evenly.
10

Bake for 45-50 minutes or until golden brown and a cake tester comes out clean.
11

Cool on a wire rack for 10 minutes, then run a thin knife along the edges of the pan, invert onto a plate.
12

Serve at room temperature with ice cream or whipped cream.. yum!