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Mango Upside-Down Cake with Caramelized Pecans

2023-02-20 - Written by: Emily J. Miller

Dessert Fruit Cake

Mango Upside-Down Cake with Caramelized Pecans

A moist and flavorful mango upside-down cake topped with caramelized pecans.

The Title of the Recipe

Mango Upside-Down Cake with Caramelized Pecans {#mango-upside-down-cake-with-caramelized-pecans}

Overview {#overview}

This recipe is a twist on the classic pineapple upside-down cake. We're using fresh mango instead, and adding caramelized pecans for added crunch.

Ingredients {#ingredients}

  • 3 large ripe mangos, peeled and sliced into 1-inch pieces
  • 1/2 cup (110g) unsalted butter, at room temperature
  • 3/4 cup (180g) granulated sugar
  • 1/2 cup (100g) brown sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (285g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (120g) chopped pecans

Instructions {#instructions}

Preheat and Prepare the Pecans {#preheat-and-prepare-the-pecans}

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a small saucepan, combine 1/4 cup (60g) of granulated sugar and 2 tablespoons of water over medium heat. Cook, stirring occasionally, until the sugar dissolves. Bring the mixture to a boil, then reduce the heat to medium-low and cook for 5 minutes or until caramelized. Stir in the chopped pecans.

Prepare the Cake {#prepare-the-cake}

In a large bowl, whisk together the flour, baking powder, and salt. Set aside. In another large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, followed by the vanilla extract.

Assemble and Bake {#assemble-and-bake}

Arrange half of the sliced mango on the bottom of a 9x13-inch baking dish. Sprinkle with half of the caramelized pecans. Pour half of the cake batter over the mango mixture. Repeat the layers, starting with the remaining mango slices and then the rest of the caramelized pecans, followed by the remaining cake batter.

Bake and Cool {#bake-and-cool}

Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Serve {#serve}

Once cooled, invert onto a serving plate. Slice and serve warm.

Note: This recipe was generated randomly using the provided list of desserts.