Mangolicious Flip Flop Cake
An Upside-Down Cake Made With Fresh Mangos and a Hint of Cinnamon
Ingredients List
- 4- mangos, peeled, pitted and sliced; divided
- 1/4 cup - butter (1/2 stick), melted
- 2/3 cup - Domino® Brown Sugar, firmly packed
- 1 1/3 cups - all-purpose flour
- 1 1/2 tsp. - baking powder
- 1/2 tsp. - salt
- 1/2 tsp. - cinnamon
- 1/2 cup - butter (1 stick), softened
- 2/3 cup - Domino® Granulated Sugar
- 2 - large eggs
- 1 tsp. - vanilla
Instructions
Preheat oven to 350°F. Butter 9x2-inch round cake pan. Pat slices of mango dry with paper towels. In small bowl, stir together butter and brown sugar. Spread evenly in pan. Arrange mango pieces from two mangos to your liking on the sugar mixture, reserving the rest for mango puree. Set aside.
In food processor, puree remaining mangos to make ¾ 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, and bake cake in middle of oven for 45 to 55 minutes, or until toothpick comes out clean. Let cake cool in the pan on a rack for 15 minutes, run a thin knife around the edge and invert onto a platter.
Makes 10 to 12 servings
Credit: Recipe Provided Courtesy of the National Mango Board