Ginger Mango Upside Down Cake

Just out of the oven.

Because when life (and Karen, armed with a Costco membership) hands you too many mangoes, you should make a cake with them. Or a huge dish of Mango-Lime Sorbet. You know, either one. Just fyi, I tried making this in a pie plate because, honestly, it was the first thing I saw when I opened the drawer. This came WAY too close to overflowing for comfort (though it did not). I suggest using a cake pan, which is usually a bit bigger, so you don’t have to sweat bullets like I did. I butchered this recipe from Bakerella for the perfect yellow cake and made it my own, cutting it in half and adding some extra ingredients and substitutions. I just discovered her site the other day and I’m not sure how I lived without it till now. I find a lot of good cooking blogs through random searches on Google or through other favorite cooking blogs’ blogrolls and each is a welcome addition to my weekly internet reading.

A successful flip!

Ginger Mango Upside Down Cake
7-8 Champagne mangoes, peeled and sliced into one-inch long thin strips
1 stick butter, softened
1 cup sugar
2 eggs
1 1/2 cups sifted flour
1/2 cup almond milk
1 teaspoon vanilla extract
3 tablespoons fresh ginger, grated
2 tablespoons honey
2 tablespoons crystallized ginger, grated

1. Preheat oven to 350F.
2. Grease a cake pan with butter.
3. Pile mango slices in the bottom of the pan, making sure every inch of the bottom is covered.
4. Cream the butter in a large mixing bowl till fluffy.
5. Add in the sugar and cream about 5 minutes.
6. Add the eggs one by one, beating thoroughly after each.
7. Add flour and almond milk, alternating, beginning and ending with the flour.
8. Add vanilla, ginger, and honey till just mixed.
9. Pour the batter over the mangoes. Smoothing out the top.
10. Bake 40-50 minutes, till toothpick inserted in the center comes out clean.
11. Cool 10-15 minutes.
12. Carefully run a knife around the edges of the cake pan.
13. Place a plate upside down on top of the cake pan. Carefully flip the two dishes over together. The cake should pop out onto the plate, mango side up. Tap lightly to make sure the cake comes out clean.
14. Sprinkle the crystallized ginger over the top and drizzle with a little bit of extra honey, if desired.

The scalloped pie plate gave the cake a lovely scalloped edge.

I just couldn’t choose a favorite photo.

Sit down and have a slice.

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4 thoughts on “Ginger Mango Upside Down Cake

  1. Looks soooo good! I love anything mango! And adding crystallized ginger, like I saw you mention on Facebook and on here in the recipe apparently(!), sounds even better! Beautiful cake, and a perfect use for excess mango 😀

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