MANGO UPSIDE DOWN CAKE THE KITCHEN RECIPES

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MANGO UPSIDE-DOWN CAKE RECIPE | LAND O’LAKES



Mango Upside-Down Cake Recipe | Land O’Lakes image

Mangoes give a new take on the traditional pineapple upside-down cake.

Provided by Land O'Lakes

Categories     Cake    Upside-down    Mango    Sweet    Baking    Fruit    Cake    Dessert    Dessert

Total Time 0 minutes

Prep Time 35 minutes

Yield 8 servings

Number Of Ingredients 14

Topping
1 (20-ounce) jar mango in extra light syrup, * reserve syrup
1/2 cup firmly packed brown sugar
1/4 cup Land O Lakes® Extra Creamy Butter melted
Cake
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons Land O Lakes® Extra Creamy Butter softened
1/2 cup sugar
1 teaspoon freshly grated lemon zest
1 large Land O Lakes® Egg
2 tablespoons mango syrup from jar **
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Spray 9-inch round pan with no-stick cooking spray; set aside.
  • Drain mango; reserve 2 tablespoons syrup. Cut mango into 1/4-inch slices.
  • Combine brown sugar and melted butter in bowl; mix well. Spread butter mixture onto bottom of prepared pan. Arrange mango slices in pan, covering entire surface; set aside.
  • Combine flour, baking powder and salt in bowl; mix well. Set aside.
  • Place 6 tablespoons butter, sugar and lemon zest into another bowl; beat at medium speed until creamy. Add egg, reserved mango syrup and vanilla; continue beating until well mixed. Add flour mixture; beat at low speed until well mixed.
  • Drop batter evenly over mango slices. Carefully spread batter over mangoes. Bake 25-30 minutes or until toothpick inserted into center comes out clean and cake springs back when lightly touched in center. Cool 5 minutes; run knife around edge of pan. Invert cake onto serving platter. Serve warm.

Nutrition Facts : Calories 380 calories, FatContent 15 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 60 milligrams, SodiumContent 260 milligrams, CarbohydrateContent 59 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 3 grams

UPSIDE DOWN MANGO CAKE WITH COCONUT | JERNEJ KITCHEN



Upside down mango cake with coconut | Jernej Kitchen image

Upside down mango cake with coconut is moist, soft and incredibly rich in flavor. Simple to make and it stays moist and soft for up to three days.

Provided by Jernej Kitchen

Total Time 120 minutes

Prep Time 30 minutes

Yield makes 1 baking tin (23 cm / 9-inch or 10 slices)

Number Of Ingredients 12

80 g coconut milk (1/3 cup or 2.8 oz)
80 g sugar (1/3 cup + 1 tbsp or 2.8 oz)
1 lemon (juice only)
1/2 tsp vanilla essence
1 ripe mango
115 g butter, softened at room temperature (1 stick or 4 oz)
165 g sugar (3/4 cups + 1 tbsp or 5.8 oz)
2 eggs
90 g desiccated coconut (1 cup or 3.2 oz)
165 g all-purpose flour (1 1/3 cup or 5.8 oz)
140 g coconut milk (5/8 cup - 1 tbsp or 5 oz)
1 tsp baking powder

Steps:

  • Add coconut milk and sugar to a saucepan. Place over medium-high heat and bring to a boil, then reduce the heat and cook for a minute. Remove from the heat, add the lemon juice and vanilla essence. Set aside to cool.
  • Spray or butter your 9-inch or 23 cm baking tin (you can also use 24 cm baking tin) with butter or coconut butter (don't forget the sides of the pan). Peel the mango and cut it on thin slices. Arrange mango slices in a dessired pattern in pan. Make sure to fill the whole bottom of the pan. Pour the syrup over the mango equally and place in the fridge for 10 minutes. Preheat the oven to 180 °C / 355 °F.
  • In a small bowl combine desiccated coconut, all-purpose flour and baking powder. In a large bowl (or in a bowl of a stand mixer) beat the sugar and butter for about 5 minutes. Add one egg, mix, then add another egg only when the first one is completely incorporated. Alternately add dry ingredients (coconut-flour mixture) and coconut milk and mix them well into the butter mixture until nice and incorporated.
  • Remove the baking tin with mango from your fridge. Gently spoon coconut batter over mango slices, spread evenly using a spatula. Tap the baking tin on the work surface after spreading the batter to get rid of any air bubbles. Place in the preheated oven and bake for about 50 - 60 minutes at 180 °C / 355 °F or until nice and golden brown and the toothpick inserted near center comes out clean.
  • Remove the baked upside down mango cake from the oven and leave for about 5 minutes on the counter to cool slightly. Place a wire rack over pan and invert quickly. Unmold the baking tin and leave the cake to cool for about 30 - 60 minutes. Cut on desired slices and serve. Store covered at room temperature or in a fridge for up to two days.

Nutrition Facts : ServingSize 10, Calories 349, SugarContent 30 g, SodiumContent 243 mg, FatContent 18 g, SaturatedFatContent 13g, TransFatContent 0 g, CarbohydrateContent 46 g, FiberContent 2 g, ProteinContent 4 g, CholesterolContent 62 mg

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