Best Raspberry Mango Upside Down Cake Recipes

MANGO UPSIDE-DOWN CAKE

Steps:

• Make topping:
• Standing each mango upright, remove flesh from pit by cutting a thick lengthwise slice from each broad side. (Be careful: Peeled mango is slippery.) Put slices on a work surface and cut lengthwise into 3/8-inch-thick slices.
• Melt butter in a small heavy saucepan over moderate heat, then stir in brown sugar. Simmer, stirring, until butter is incorporated, 1 to 2 minutes. Spread mixture in bottom of a buttered 9- by 2-inch round baking pan and arrange mango on top, overlapping slices.
• Make batter:
• Preheat oven to 350°F.
• Whisk together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 6 minutes. Add whole egg and yolks 1 at a time, beating well after each addition. Beat in vanilla. Add half of flour mixture and mix at low speed until just combined. Mix in mango nectar, then add remaining flour mixture, mixing until just combined.
• Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold into batter gently but thoroughly.
• Gently spoon batter over mango topping and spread evenly. Bake in middle of oven until golden brown and a tester comes out clean, 55 to 60 minutes. Cool cake in pan on a rack 10 minutes. Run a thin knife around inside edge of pan, then invert a plate over pan and invert cake onto plate. Cool completely on plate on rack.
• Serve cake at room temperature.

UPSIDE-DOWN MANGO CAKE

Steps:

• Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and set aside.
• Combine the brown sugar and 4 tablespoons of the butter in a small saucepan over medium heat and cook, stirring constantly, until the sugar dissolves and the syrup is bubbling. Bring the mixture to a boil and cook until it turns light amber, about 10 minutes. Carefully pour the butter mixture into the prepared pan and arrange the mango on top, overlapping the slices. Sprinkle the shredded coconut on top and set aside.
• Whisk together the flour, baking powder and salt in a medium bowl and reserve. Beat together the granulated sugar and remaining 8 tablespoons butter in a large bowl with an electric mixer at high speed until light and fluffy, about 6 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Add half of the flour mixture and mix at low speed until just combined. Mix in the milk, then add the remaining flour and mix until just combined.
• Gently spoon the batter into the pan over the coconut and mango and spread evenly. Bake on the middle rack until golden brown and a tester comes out clean, about 1 hour. Let the cake cool in the pan on a rack for 10 minutes.
• Run a thin knife around the inside edge of the pan, then invert a plate over the pan and invert the cake onto the plate. Let the cake cool completely on the plate, at least 20 minutes, then serve at room temperature.

UPSIDE DOWN MANGO CAKE

Steps:

• In a well buttered 9-inch springform pan, pour in butter and sprinkle over sugar. Cut Europe's Best Sunburst Mangoes into smaller pieces and place over sugar. Let stand while preparing cake.
• For the cake, in a large bowl, cream butter and sugar together until light. Beat in eggs, one at a time, Beat in vanilla. In a separate bowl, combine flour, baking powder, baking soda ginger and salt. Add flour mixture and yogurt alternately, beating lightly after each addition, making three dry and two liquid additions. Spoon batter gently over mangoes.
• Place pan on baking sheet and bake in a preheated 350F oven for 55-60 minutes or until a cake tester comes out clean. Let cool in pan on rack for 10 minutes. Run a knife around side of pan, invert onto a serving plate.
• For the sauce, in a blender or food processor, purée mango and juice until smooth. Serve with cake.

RASPBERRY UPSIDE-DOWN CAKE

Steps:

• Grease and flour two 9-inch round cake pans.
• Prepare the cake mix according to the package directions.
• Evenly divide the batter between the two cake pans.
• Sprinkle the berries evenly over the batter.
• Sprinkle the sugar over the berries.
• Pour the whipping cream on top.
• Bake at 350F for 1 hour.
• Immediately after taking out of the oven, invert onto serving platters.
• Garnish with berries and whipped cream.

RASPBERRY UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F. In 9-inch round or 8-inch square pan, melt butter in oven. Sprinkle 1/4 cup sugar evenly over melted butter. Arrange raspberries with open ends up over sugar mixture; sprinkle with almonds.
• In medium bowl, beat remaining ingredients except whipped cream with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over raspberries and almonds.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Serve warm with whipped cream. Store cake loosely covered.

RASPBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 375°F.
• Beat eggs, sugar, melted butter in a large bowl.
• Whisk together milk and lemon juice and add to bowl.
• Sift together flour and baking powder and add to wet ingredients.
• In a separate bowl place the berries and about 1-1 3/4 C sugar, mix then place in a well greased (buttered) 9x13-inch pan.
• Pour batter on top of berries.
• Bake for 40 min - 1 hours.
• Let stand until lukewarm, then invert into tray.
• As for the custard, I just buy the vanilla custard powder and once prepared I spoon it over the individual pieces.