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Mango Upside Down Cake

2 Tbsp. butter
3 Tbsp. brown sugar
2 large mangoes, peeled and thinly sliced

1/2 cup yellow cornmeal
1/2 cup flour
1 tsp. baking powder
1/4 tsp. cinnamon
pinch of salt
6 Tbsp. butter, softened
1/3 cup brown sugar
2 large eggs
2 large egg yolks
1/4 tsp. pure vanilla

Preheat oven to 350.  Make the topping: In a 9-inch cast iron skillet, melt the butter over medium heat.
Stir in the brown sugar until melted.  Arrange the mango slices in the skillet in a tight pinwheel, filling in
with scraps.  Continue cooking until the mangoes are tender and lightly caramelized, about 10 minutes.

Meanwhile, make the cake.  Sift the cornmeal, flour, baking powder, cinnamon and salt into a small
bowl. In a medium bowl, using an electric mixer, beat the butter until light and fluffy.  Beat in the brown
sugar until fluffy.  Beat in the eggs and egg yolks one at a time blending in each well.  Beat in the
vanilla.  Using a rubber spatula, fold in the dry ingredients a handful at a time, mixing well.  Drop
spoonfuls of batter evenly over the mango in the skillet and gently spread to within an inch of the
skillet edge. 

Bake the cake in the middle of the oven for about 20 minutes, or until the top springs back when
lightly touched.  Remove from the oven and let settle for 1 minute.  Invert a large plate over the
skillet.  Hold the skillet handle with an oven mitt and with a quick motion, flip the cake onto the plate.
Let cook for at least 10 minutes.

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