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 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.

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
Mango-Cashew Upside Down Cake
Print Recipe
Servings Prep Time
1-8 inch 20 minutes
Servings Prep Time
1-8 inch 20 minutes
Mango-Cashew Upside Down Cake
Mango-Cashew Upside Down Cake
Print Recipe
Servings Prep Time
1-8 inch 20 minutes
Servings Prep Time
1-8 inch 20 minutes
  • 2 Mangoes – medium, peeled and thinly sliced (I diced my mangoes, but thinly slicing would make for a prettier cake)
  • tbsps Lemon juice
  • ¼ cup Brown Sugar Light
  • tbsps Butter – melted
  • 3 tbsps Cashews – chopped
For the Cake batter:
  • 3 tbsps Butter – softened
  • 1/3 cup Sugar
  • 1 Egg – lightly beaten
  • 1 cup All-purpose flour
  • ¾ tsp Baking powder
  • ½ tsp cardamom Ground (elaichi)
  • ¼ tsp Salt
  • 1/3 cup Milk
Servings: inch
  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.
Recipe Notes

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

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18 thoughts on “Mango-Cashew Upside Down Cake”

  1. We too are under the heat wave and this whole week we are in 90’s. That’s a rarity in Chicagoland area I should say. I was like 10 minutes outside yesterday and had a severe head ache that did not go away until night.Your cake really is like a fresh breath of air in this sultry summer weather. The cake along with the set up looks very pretty.

  2. looks so gorgeous! nice recipe.. easy for me to make it eggless ;)Send it across to the ‘Only-Baked’ Event

  3. The cake is very tastefully made and lovely clicks to go with it!Great job Pavani:)Cheers,Wit,wok&wisdom

  4. I have never baked mangoes! Love that you used macadamias. Those are my very favorite nuts.

  5. What a great summer cake/dessert ~ it looks perfectly baked and scrumptious, this recipe looks like a keeper!US Masala

  6. hey there…thts a lovely cake…i want to try but just one doubt..i have a microwave instead of convection oven., do u have any idea how to prepare the same in microwave… 🙂

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