Mango and Raspberry Upside Down Cake
This Mango and Raspberry Upside Down Cake cake has tender, fluffy crumbs, super-moist and is so delicious! You can change the fruit to your liking and use whatever is in season. Great dessert for spring or summer gathering!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp double-acting baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 6 tbsp butter plus 1 stick 1/2 cup butter, divided (softened to room temp)
- 1 1/3 cup sugar divided
- 1/3 cup walnuts or pecans chopped (optional)
- 2 ripe mangoes
- 6 oz (1 punnet) raspberries
- 1 tsp pure vanilla extract or almond extract
- 2 large eggs, room temperature
- 1/2 cup whole or 2 % milk
Instructions
- Preheat the oven to 350 degrees F.
- Grease an 9-inch 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 6 tablespoons of the sugar on medium heat in a small saucepan. Continue to stir until the mixture comes to a boil.
- Pour this evenly over the bottom of the cake pan and top with the mangoes and raspberries, smoothing the layer and pressing it down gently with your fingertips.
- Sprinkle the nuts, if using. Distribute them evenly. Set aside
- Using an electric mixer beat the remaining butter (1/2 cup) on medium speed until smooth. Add the remaining sugar and continue to beat until the mixture is pale and creamy. Pour in the vanilla or almond extract and then add the eggs one at a time, beating well 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, mix, then add the remaining flour. The cake batter will be thick.
- Spoon the batter over the fruits and smooth the top with a rubber spatula.
- Bake in a preheated oven for 45-55 minutes, or until the cake is golden and a tester inserted into the center of the cake comes out clean. Transfer to a cooling rack and let the cake cool down for about 5 minutes before you remove it from the pan. Run a blunt knife between the sides of the pan and the cake. Carefully turn the cake out onto a serving platter. If any of the berries stick to the pan – as they might – just scrape them off with a knife and return them to the cake.
Nutrition
Calories: 252kcalCarbohydrates: 41gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 49mgSodium: 184mgPotassium: 111mgFiber: 1gSugar: 28gVitamin A: 609IUVitamin C: 13mgCalcium: 49mgIron: 1mg
Tried this recipe?Let us know how it was!