One of the favorite desserts that I make that merges all the cultures I grew up in is Chile Mango Upside-Down Cake. This spicy version of a classic is the perfect twist for the international holiday table. You can omit the chile for young guests or those who don’t like the heat.
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 35 min |
| Yield: | 9 to 10 servings |
Ingredients
- 4 tablespoons unsalted butter
- 1/2 cup brown sugar
- 2 very ripe mangoes, peeled and sliced into 1/4-inch-thin tiles
- 1 teaspoon chile-lime seasoning, such as Tajín
- 12 maraschino cherries
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup milk
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 stick (115 grams) (8 tablespoons) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 very ripe mango, peeled and sliced into 1/4-inch-thin tiles, for serving
- Chile-lime seasoning, such as Tajín, for serving
Instructions
- For the topping: Preheat the oven to 350 degrees F.
- In a small pot over medium heat, melt the butter and brown sugar together. Add the melted butter mixture to a 9-inch round cake pan lined with a parchment circle. Brush the butter up the sides of the cake pan; this will ensure that the cake won’t stick and will come out nicely. Arrange the mango slices in a decorative pattern. Remember, the bottom of the pan will become the top of the cake once we flip it. Sprinkle with the chile-lime seasoning. Dot with the cherries between the mango pieces.
- For the cake: Whisk the flour, baking powder, baking soda and salt together in a bowl. Whisk the milk, sour cream and vanilla in a second bowl and reserve.
- In a mixer, cream the butter and granulated sugar until fluffy. Add the eggs one at a time, beating for 20 seconds in between each addition. Add half the flour mixture, then mix for about 10 seconds on low. Add the milk mixture and mix for about 10 seconds. Add the remaining flour mixture and mix for about 10 seconds. Add the remaining milk mixture and mix on low until just incorporated.
- Spread the batter over the mango layer, then smooth and level the surface. Bake for 30 to 40 minutes, until a cake tester comes out clean.
- Remove the cake from the oven and let cool in the pan for 15 minutes. Run a butter knife around the inner edge of the cake pan. Put a plate or serving platter over the cake, then turn the cake out. Garnish with the fresh sliced mango and some more chile-lime seasoning. Slice and serve!
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 1479 |
| Total Fat | 140 g |
| Saturated Fat | 87 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 2 g |
| Sugar | 40 g |
| Protein | 6 g |
| Cholesterol | 406 mg |
| Sodium | 162 mg |
Reviews
Had no cherries so used frozen raspberries – killer recipe. Will come out at Thanksgiving AND Christmas