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Mango Upside-down Cake I

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Description Edit

Contributed by World Recipes Y-Group

Ingredients Edit

Directions Edit

  1. Combine the sliced mangoes and lemon juice in a non-reactive bowl and toss to coat the mangoes.
  2. Allow to stand at room temperature for 15 minutes.
  3. Melt the tablespoon (15 ml) of butter or margarine in an 8 inch cake pan or non-reactive casserole.
  4. Using an iron skillet will cause the mangoes to discolour.
  5. Add the brown sugar and arrange the mango slices in an attractive pattern.
  6. In a separate bowl, cream the remaining butter or margarine and sugar and beat in the egg.
  7. Add the remaining dry ingredients one third at a time, alternating with the milk, and beat until the batter is smooth.
  8. Pour over the mangoes.
  9. Bake in a preheated 350°F oven for 50 to 60 minutes, until a toothpick inserted in the centre comes out clean.
  10. Allow to cool for 5 minutes, then invert onto a serving platter.
  11. Serve warm or at room temperature.

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