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 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.

Ingredients: 

Mangoes – 2 medium, peeled and thinly sliced (I diced my mangoes, but thinly slicing would make for a prettier cake) 

Lemon juice – 1½tbsp

Light Brown Sugar – ¼ cup 

Butter – 1½tbsp, melted 

Cashews – 3tbsp, chopped 

For the Cake batter:

Butter – 3tbsp, softened 

Sugar – 1/3 cup 

Egg – 1, lightly beaten 

All-purpose flour – 1 cup 

Baking powder – ¾ tsp 

Ground cardamom (elaichi) – ½tsp

Salt – ¼tsp 

Milk – 1/3 cup 

Method: 

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

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