Mango-Cashew Upside Down Cake

Summer is HERE in our neck of woods. We have heat wave advisory for the next 3 days with temperatures reaching upto100°F (38°C). It’s nothing when compared to Indian temperature standards but we got so used to the weather here that anything above 35°F is scorching and makes us run for cover.

Mango-Cashew Upside Down Cake

But summer brings the yummy tropical fruits and veggies, so instead of complaining I just try to enjoy the warm weather and the bounty of treats it brings. We picked up a case of mangoes from our local Indian grocery and after enjoying them as is; I still had some left that needed to used up. Google brought me to this upside down cake and the picture was too tempting, so I had to try it right away.

Mango-Cashew Upside Down Cake

It was a perfect tea cake, fresh, nutty, not too sweet and quick and easy to make. I had to change the amount/ quantity of ingredients since the recipe used a 6” cake pan and I only have a 8” cake pan. I also substituted macadamia nuts with cashews since I didn’t them.

Mango-Cashew Upside Down Cake
Summer is HERE in our neck of woods. We have heat wave advisory for the next 3 days with temperatures reaching upto100°F (38°C). It’s nothing when compared to Indian temperature standards but we got so used to the weather here that anything above 35°F is scorching and makes us run for cover. But sum...

Mango-Cashew Upside Down Cake

Summary

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  • Coursedessert
  • Cuisineamerican
  • Yield1 8 inch round pan 1 8 inch round pan
  • Cooking TimePTNaNHNaNM
  • Preparation Time20 minutesPT0H20M

Ingredients

Mangoes – medium, peeled and thinly sliced (I diced my mangoes, but thinly slicing would make for a prettier cake)
2
Lemon juice
1½tbsps
Light Brown Sugar
¼ cup
Butter – melted
1½tbsps
Cashews – chopped
3tbsps
For the Cake batter:
Butter – softened
3tbsps
Sugar
1/3 cup
Egg – lightly beaten
1
All-purpose flour
1 cup
Baking powder
¾ tsp
Ground cardamom (elaichi)
½tsp
Salt
¼tsp
Milk
1/3 cup

Steps

  1. Preheat the oven to 350°F. Line a 8” round cake pan with parchment paper and lightly spray with cooking spray.
  2. In a small bowl, combine mango and lemon juice. 
  3. Combine brown sugar and butter and sprinkle evenly in the cake pan. Arrange the mango slices and sprinkle the nuts. Set aside. 
  4. Whisk flour, baking powder, salt and elaichi in a bowl. 
  5. In a medium bowl, whisk butter and sugar until light and fluffy. Beat in egg until incorporated. 
  6. Add half of the flour mixture and whisk until incorporated, next add half of the milk and mix well. Repeat with remaining flour & milk. 
  7. Pour the batter evenly over the prepared mangoes. 
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. 
  9. Cool for 5 minutes, before inverting onto a plate.
Mango-Cashew Upside Down Cake
Mango-Cashew Upside Down Cake
Mango-Cashew Upside Down Cake
Mango-Cashew Upside Down Cake
Mango-Cashew Upside Down Cake

Sending this over to Harini's "Only Baked" event which is a brain child of Pari @ Foodelicious.

Mango-Cashew Upside Down Cake
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