Mangoes and Raspberries were on sale so I loaded up. However, time was running out and I needed to use the mangoes pretty soon or they would overripe and would taste a little funny. I didn’t fancy making a smoothie and wasn’t in the mood for making a Mango Pie, either. I had planned to make a mango pie for days but for some reason, I delayed and delayed and never made it….After trying some mango ice cream (custard-style), I still had two mangoes left….what to do…what to do….
I suddenly remembered this delicious recipe for Cranberry Upside Down Cake which I haven’t shared much this summer because cranberries aren’t in season so I thought I ought to make another fruit version of this amazing cake. After all, the cake batter is so buttery, moist and delicious that any fruit in season would go well with it and voila I have these Mangoes and Raspberries right in front of me waiting to be used up. And so the rest is history….
I am so happy that the cake turned out so well…..too yummy that my family ended up eating it all in one go — seriously!!! It was that good! The sweet mangoes really contrasted perfectly with the sweet-tart raspberries and that yummy glaze also added such beauty and elegance to this delectable cake! Summer or not, I will surely make this cake time and time again! Hope you will too.
1 1/2 cups All-purpose Flour
1 teaspoon double-acting Baking
1/2 teaspoon ground Cinnamon
1/2 teaspoon ground Nutmeg
1/4 teaspoon Salt
6 Tablespoons Butter and 1 stick
butter (room temp)
6 Tablespoons Sugar
(white) plus 1/2 cup white Sugar (separate each sugar)
1/3 cup chopped Walnuts or Pecans
2 Ripe Mangoes, cubed
6 oz punnet of red
1 teaspoon pure Vanilla extract
2 large eggs
1/2 cup whole or 2 % milk
For the Glaze
2-3 Tablespoons of Seedless Raspberry Jam or Apricot Jam (the latter will just add gloss to the fruits but won’t add color as opposed to the Raspberry Jam).
Preheat the oven to 350 degrees F.
Grease a round cake pan with a little oil or use a non-stick spray. Set it aside.
In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg and salt. Set it aside.
Melt 6 tablespoons of the butter and sugar on medium heat in a small saucepan. Continue to stir until the mixture comes to the boil. Pour this evenly over the bottom of the cake pan and top with the mangoes and raspberries. Distribute both fruits evenly for a lovely and colorful effect. Sprinkle the nuts. Set aside.
Using an electric mixer beat the remaining stick of butter on medium speed until smooth. Add the remaining 1/2 cup sugar and continue to beat until pale and creamy, about 3 minutes. Pour in the Vanilla extract and then add the eggs one at a time, beating for 1 minute after each addition and scraping down the bowl as needed. Reduce the mixer speed to low and add half of the dry ingredients, mixing only until they disappear into the batter. Pour in the milk, then the rest of the dry ingredients and then mix until combined. Batter will be thick.
Spoon the batter over the fruits and smooth the top with a rubber spatula. If you suspect that the batter may spill over then do use a cooking sheet.
Bake in a preheated oven for 40-45 minutes, or until the cake is golden and a tester inserted into the center of the cake comes out clean. Remove from the oven and run a blunt knife between the sides of the pan. Carefully turn the cake out onto a serving platter. If any of the fruits stick to the pan – as they might – just scrape them off with a knife and return them to the cake.
In a small pan, warm the jam of choice on low heat, about 1-2 minutes. Gently brush the glaze over the hot cake.
Best when served warm with vanilla ice cream or sweetened whipped cream! If you don’t fancy any sort of cream with it, that’s fine – it’s yummy all on its own. Fruity deliciousness at its best!
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