Mango Upside-Down Cake

Mango Upside-Down Cake

4 T. butter

1/2 C. light brown sugar

1/4 t. grated nutmeg

1/4 t. ground cinnamon

1 large ripe mango, peeled

2 t. lemon juice

1 1/3 C. all-purpose flour

3/4 C. sugar

1 3/4 t. baking powder

1/4 t. salt

3 T. butter

1/2 C. half n half

1 t. vanilla or almond extract

1 egg

Melt 4 tablespoons butter, and mix with brown sugar, nutmeg and cinnamon. Spoon into an ungreased 8 x 8-inch square baking pan.

Slice mangos in 1/4-inch thick pieces. Lay slices into prepared pan, and sprinkle with lemon juice. Set aside.

In a large mixing bowl, cream butter and sugar, then beat in half n half, egg, and vanilla or almond extract. Stir in flour, baking powder and salt. Pour batter over fruit in pan.

Bake cake in a preheated 350°F oven for 45 minutes, or until cake begins to pull away from sides of pan, and springs back to the touch. Remove from oven, and cool for 5 minutes in the pan. Invert pan onto a serving platter, and let sit 1 minute more before removing pan. If any fruit sticks to pan, use a spatula to carefully scrape it off and replace it on the cake. Serve warm, with whipped cream or ice cream, if desired.


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