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+ servings
a slice of mango upside down cake
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4.50 from 18 reviews

Mango Upside Down Cake

A super tender cake made with buttermilk and almond flour is topped with fresh mango slices and buttery caramel with a hint of lime.
Prep Time: 20 minutes
Bake Time: 45 minutes
Total Time: 1 hour 5 minutes
10 servings

Ingredients 

Topping

  • 2 mangoes (peeled and sliced about ½" thick)
  • 8 oz brown sugar (1 cup packed)
  • 1 lime (finely grated zest and juice)
  • 2 oz unsalted butter

Cake Batter

  • 1 large egg
  • 2 yolks
  • 4 oz buttermilk (½ cup)
  • 1 teaspoon vanilla extract
  • 1 lime (finely grated zest)
  • 6 ¾ oz cake flour (1 ½ cups, see note)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon table salt
  • 8 oz granulated sugar (1 cup)
  • 2 oz almond flour (½ cup)
  • 4 oz butter (room temp, cut into 1" pieces)

Instructions

  • Preheat the oven to 350 °F. Line the bottom of a 9" square or 9 or 10" round pan with parchment paper or butter and flour the pan.

Topping

  • Toss the mango slices with 8 oz brown sugar, finely grated zest and juice from 1 lime. Allow to macerate for 30 minutes to an hour. Drain the mango and reserve the juices.
  • Combine the mango juice with 2 oz unsalted butter in a small saucepan and bring the mixture to a boil. Allow to boil for 1-2 minutes to thicken. You should end up with about 1 cup of caramel.
  • Pour the warm caramel into the prepared pan. Arrange the mango slices in an attractive pattern onto the caramel. Place the pan in the freezer while preparing the batter.

Batter

  • Combine 1 large egg, 2 yolks, ¼ cup (2 oz) of the buttermilk, 1 teaspoon vanilla extract and finely grated zest from 1 lime in a small bowl.
  • Sift together 6 ¾ oz cake flour, 1 ½ teaspoons baking powder and ¼ teaspoon table salt in a mixing bowl, add 8 oz granulated sugar and 2 oz almond flour. Run the mixer on low speed for 30 seconds to combine the dry ingredients.
  • Add 4 oz butter to the dry ingredients and mix until combined. Add the remaining ¼ cup of buttermilk to the flour and butter mixture. Turn the mixer to medium high for 2-3 minutes.
  • Turn off the mixer and scrape the bowl and paddle. Add the egg mixture in two batches, scraping between additions.
  • Starting from the outer edge of the pan, gently dollop the batter over the mango slices. Spread the batter to an even layer.
  • Bake until the center of the cake springs back lightly when pressed, or a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes.
  • Unmold the cake while it's still a little warm by running a paring knife around the sides of the cake and inverting onto a serving platter. If any caramel or mango slices stick in the pan scrape them out with a small spatula and replace on the cake while still warm.
  • Serve warm or room temperature.

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Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
The best substitute for fresh buttermilk is dry buttermilk. Otherwise use a 1/2 cup of whole milk with 1 1/2 teaspoons of lemon juice or white vinegar added.

Nutrition

Serving: 1slice | Calories: 452kcal | Carbohydrates: 68g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 223mg | Potassium: 163mg | Fiber: 2g | Sugar: 51g | Vitamin A: 974IU | Vitamin C: 19mg | Calcium: 102mg | Iron: 1mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!