I think Spring must have taken a wrong turn somewhere. We still have about a foot of snow piled up outside, and our temperatures have only been in the high 20′s to low 30′s. So if anyone sees Spring, and it looks confused and doesn’t seem to know where it should be heading next, could you please direct it to Alaska?
Since Spring seems to be taking the scenic route up to our neck of the woods, I’m just going to sit back, close my eyes, and envision I’m in a warmer climate while munching on a piece of this Mango Upside Down Cake. Every bite of this delicious cake makes me feel like I’ve been transported to an island in the tropics – as long as I don’t open my eyes and look out my window.
Mango Upside Down Cake
3 tablespoons butter, melted
1/3 cup brown sugar, packed
1 (10 ounce) package frozen mango chunks
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup granulated sugar
5 tablespoons butter, softened
1/2 cup milk
1 teaspoon vanilla
Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper. Spray the parchment paper with non-stick cooking spray.
Place mango chunks in a colander and rinse under cold water; drain.
In a small bowl, combine the 3 tbsp. melted butter and brown sugar. Pour over parchment paper in baking dish. Arrange mango chunks over brown sugar mixture. Set aside.
In a medium bowl, combine flour, salt, and baking powder. Set aside.
In a large bowl, cream the 5 tbsp. softened butter and granulated sugar together until creamy. Add egg, milk, and vanilla; mix until smooth. Gradually add in dry ingredients and mix until combined. Smooth batter over mango chunks.
Bake for 35 – 40 minutes, or until a toothpick inserted near the center comes out clean.
Place pan on a wire rack and let cool for 10 minutes. Run a knife around the edge of the cake and invert onto serving plate. Peel off parchment paper. Let cake cool a bit longer, then cut into squares and serve.
(To print this recipe, click on the ‘Print & PDF’ button below)
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