Recipe by Chef mariajane
A tropical twist on the old-fashioned pineapple-upside down cake. This is always an impressive dessert...and succulent mango makes this one irresistible. The topping is a yummy combination of mango, brown sugar and butter. The cake itself is lightly spiced with ginger and vanilla. Drizzle warm mango sauce over top and enjoy every bite!! Be sure to place pan on baking sheet in case some butter or juices seep from pan -
- 1⁄4 cup butter
- 3⁄4 cup brown sugar
- 0.5 (300 g) bageurope's beat sunburst mangoes, partially defrosted
- 1⁄2 cup butter, softened
- 3⁄4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon salt
- 1 cup plain yogurt or 1 cup buttermilk
- 0.5 (300 g) bag Europe's Best Sunburst Mangoes, defrosted
- 3⁄4 cup mango juice (tropical) or 3⁄4 cup fruit juice, mix (tropical)
Directions See How It's Made
- In a well buttered 9-inch springform pan, pour in butter and sprinkle over sugar. Cut Europe's Best Sunburst Mangoes into smaller pieces and place over sugar. Let stand while preparing cake.
- For the cake, in a large bowl, cream butter and sugar together until light. Beat in eggs, one at a time, Beat in vanilla. In a separate bowl, combine flour, baking powder, baking soda ginger and salt. Add flour mixture and yogurt alternately, beating lightly after each addition, making three dry and two liquid additions. Spoon batter gently over mangoes.
- Place pan on baking sheet and bake in a preheated 350F oven for 55-60 minutes or until a cake tester comes out clean. Let cool in pan on rack for 10 minutes. Run a knife around side of pan, invert onto a serving plate.
- For the sauce, in a blender or food processor, purée mango and juice until smooth. Serve with cake.