Zutaten für Mango Upside Down Cake
- 2 cups ripe mango slices
- 1/4 cup lemon juice
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- Flour
- Baking Powder
- Salt
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Zubereitung von Mango Upside Down Cake
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine 1/4 cup lemon juice and 2 cups of mango slices; let stand for 15 minutes.
- Melt 1 tablespoon of butter in an 8-inch cake pan or casserole dish.
- Evenly sprinkle 1/2 cup packed light brown sugar over the melted butter in the pan.
- Arrange the lemon-marinated mango slices on top of the brown sugar in a single layer.
- In a large bowl, cream together 1/2 cup (1 stick) unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the cake batter evenly over the mangoes in the prepared pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.
- Serve warm with a scoop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
78 g
Sugar
1083g
Fat
206g
Carbs
135g
