I want to share this recipe with everyone for the Christmas holiday. Just about everyone in our family loves mangos. Matt and Lani love them. It is sometimes hard to find really sweet ones here on the mainland so cooking with them is the next best thing. The cake makes the mango sweeter. With us living so far away from family we try our best to make our christmas’ as Hawaiian as we can. Upside-down mango cake helps but of course nothing is as good as Mom makes. This recipe is fairly simple and if you have a Hamilton Beach® Mixerit makes it even easier. What takes the longest on the recipes is constantly blending the ingredients while mixing which with a hand mixer can become quit cumbersome. The Hamilton Beach® Stand Mixer helps with that because you just set the speed and with the splash guard you just add the ingredients and let the mixer do the work. Eclectrics® Mixerare wonderful Christmas presents to receive, you do not realize what you are missing until you receive one.
I have included the recipe if you want to give it a shot and add a little bit of Hawaiian into your Christmas holiday.
Upside-down Mango Cake
1/2 stick unsalted butter 3/4 C. light-brown sugar
1 ripe mango, halved, pitted and peeled
(slice each half lengthwise into 8 slices)
1 1/4 C. unsifted cake flour 1 1/4 tsp. baking powder
1/2 tsp. each cinnamon & nutmeg pinch of salt1 stick unsalted butter (softened)
1/2 C. sugar 2 large eggs at room temperature
1/3 C. milk 1 tsp. vanilla
TOPPING: Preheat oven to 350°, with oven rack in lowest position. Melt butter in skillet over medium heat; add brown sugar and cook over medium heat until mixture bubbles and is creamy and smooth, 2 or 3 minutes. Pour onto bottom of greased 9×1 1/2″cake pan. Arrange mango slices in concentric circles on top of mixture, beginning in the center of the pan and working outward. Set aside.
CAKE: In medium-sized bowl, mix together dry ingredients. Set aside. In large bowl, with mixer set on medium speed, beat butter until light and creamy. Add sugar a little at a time, beating until pale and fluffy (about 3 minutes). On low speed, beat eggs in one at a time; increase speed to medium and beat for 2 minutes, then increase speed to medium and add half the flour mixture and the milk and vanilla. When this is well blended, add the other half of the flour and mix until blended. Using a spatula, gently spoon the batter over the mango slices in the cake pan, carefully spreading it in an even layer and sealing it against the sides of the pan so the sugar mixture won’t bubble up over the batter as it cooks. Bake for 35 to 40 minutes, or until pick inserted in center comes out clean. Cool cake until it is still warm: run a knife around the edge to loosen cake, then place platter over the top of the pan and carefully turn the whole thing upside-down, tapping lightly on the bottom of the pan to loosen any topping that may be sticking to it. Serve warm or at room temperature with a big dollop of whipped cream, or vanilla ice cream.