Mango upside down cake
Tired of pies? Spice up your holiday dessert repertoire with this festive cake. Mango isn't just a summer flavor, when combined with cloves, ginger, and cinnamon it's warm and spicy.
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Holding your spatula in an almost horizontal position, gently turn the mixture over the egg whites until the egg whites are incorporated. (This first 1/3 helps to lighten the batter, making it easier to incorporate the remaining 2/3).Skip to next paragraph
The Gourmand Mom
Amy Deline is a stay at home mom to three little boys. She’s a former early childhood educator with a lifelong passion for home-cooking. Amy is the author and photographer behind The Gourmand Mom, a blog which celebrates food through simple and perfectly seasonal recipes, fit for a gourmet feast among friends or a relaxed family dinner.
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Add another 1/3 of the mixture, gently lifting and turning the batter over the egg whites. Add the remaining 1/3 of the egg whites, using the same gentle lifting and turning maneuver, just until the egg whites are blended and no longer. Over-mixing the egg whites into the batter will diminish the lightening effect of the beaten egg whites.
Spiced Mango Upside Down Cake
Recipe slightly modified from the one provided by the National Mango Board
1-1/2 sticks (12 tablespoons) unsalted butter, softened (divided)
1/2 cup light brown sugar
1 large mango, peeled, pitted and sliced 1/4-inch thick
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ginger
1/2 teaspoon cinnamon
1 cup granulated sugar
1/2 teaspoon orange zest
3 eggs, separated
1 teaspoon vanilla extract
1/3 cup mango nectar or mango puree
1/3 cup milk
Preheat oven to 350 degrees F. Butter a 9-inch round cake pan, set aside.
In small saucepan, melt 1/2 stick of butter and stir in brown sugar, simmer for about 2 minutes. Pour mixture into prepared cake pan and top with sliced mango, creating a circular fan pattern.
In medium bowl, stir together flour, baking powder, salt, cloves, and cinnamon. Set aside.
In another bowl, using an electric mixer, beat remaining 1 stick softened butter, granulated sugar and orange zest on high until pale yellow and fluffy, about five minutes. Add whole egg yolks, one at a time until well blended. Add vanilla. Decrease speed to low and add half of flour mixture. Mix in mango nectar (or mango puree) and milk and then remaining flour mixture.
In another bowl, beat egg whites until soft peaks form. Fold one third of the egg whites into the batter. Repeat with another third of the egg whites. Finally, fold the remaining third of egg whites into the batter, taking care not to over-mix.
Carefully pour cake batter over mangos, spreading evenly. Bake for about an hour, or until toothpick inserted into center of cake comes out clean. Cool in pan for 15 minutes then invert cake onto plate. Cool completely.
Garnish with whipped cream or vanilla ice cream and candied orange peel, if desired.
Related post on The Gourmand Mom: Coconut crisps
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