Mango-Macadamia Upside Down Cake Recipe

Mango-Macadamia Upside Down Cake Recipe photo by Taste of Home

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“This is a new, tropical version of an old favorite,” writes Carole Resnick of Cleveland, Ohio. “It will bring a bit of summer into your kitchen any time of year.”

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Mango-Macadamia Upside Down Cake Recipe

Prep: 25 min. Bake: 25 min.

Yield: 4 Servings

25 25 50

Ingredients

1 medium mango, peeled and thinly sliced
1 tablespoon lemon juice
3 tablespoons light brown sugar
1 tablespoon butter, melted
2 tablespoons macadamia nuts, chopped
CAKE BATTER:
2 tablespoons butter, softened
1/4 cup sugar
1 egg, lightly beaten
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/4 cup 2% milk
Finely chopped crystallized ginger, optional

Directions

In a small bowl, combine mango and lemon juice. Line a 6-in. round baking pan with parchment paper; coat with cooking spray. Combine brown sugar and butter; spread evenly into prepared pan. Top with mango mixture; sprinkle with nuts. Set aside.
In a small bowl, cream butter and sugar. Beat in egg. Combine the flour, baking powder, ginger and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon batter over nuts.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving plate; remove parchment paper. Sprinkle with candied ginger if desired. Serve warm. Yield: 4 servings.

Nutritional Facts 1 slice (calculated without candied ginger) equals 329 calories, 14 g fat (7 g saturated fat), 77 mg cholesterol, 226 mg sodium, 49 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Mango-Macadamia Upside Down Cake in Cooking for 2 Spring 2009, p11