I never ever let an occasion which needs a cake skip by. Whenever I have to visit someone, I happily make a cake for them. This time, it is my sister whom I was visiting. She got married recently and had been back to Madurai. I made this for the newly weds. At first I had a flavourful cake planned but the meet got preponed and I had so little time to make the cake. I had two mangoes in my fruit basket, and the only cake that came to my mind was this Upside Down Cake. I have done upside down cakes with pineapple and pear and this is the first I am doing with mangoes. Every time I do upside down cake, I change the caramel recipe used. Once I just sprinkled brown sugar and butter in the pan before lining the pineapples. And once I made a caramel, which turned out thick.
This time it was perfect and now, I have a perfect recipe for the caramel as well as the vanilla sponge. The cake batter is made with a combination of brown sugar and white sugar and the cake tastes so yum with a caramel flavour. It soaks up the caramel from the bottom of the tin and turns out super moist. I couldn’t snap a sliced wedge of the cake, as I had to take the whole cake to my aunt’s house. And I forgot to take my camera with me. So you can only view the whole cake here. But believe me, it was fantastic. You can even go for bananas instead of mangoes. Usually caramel goes very well with all the fruits. So if you try this do not forget to send me a snap. 🙂
For The Base:
Melted Butter – 1/4 cup
Dark Brown Sugar – 1/2 cup
Water – 2 tbs
Mango -1 Peeled and sliced
For The Cake:
Melted Butter – 1/2 cup
Dark Brown Sugar – 1/2 cup
White Sugar – 1/4 cup
Milk – 3/4 cup
Curd / Yogurt – 1/2 cup
Vanilla- 1 tsp
Flour/ Maida – 1 1/3 cups
Baking Powder – 1 tsp
Baking Soda – 1/2 tsp
For The Caramel Base:
In a sauce pan mix together brown sugar, butter and water.
Cook on low flame until every thing melts and starts boiling.
Switch off flame and pour the caramel immediately into a deep 9″ cake pan.
Arrange the sliced mangoes covering the whole base.
Preheat oven to 175°C.
In a saucepan, mix together both sugar to melted butter and heat until sugar dissolves.
Remove from flame and add milk.
Mix it well until combined.
Add curd and mix well. It will be warm at this stage. You can use it directly into the batter.
Mix together flour, baking powder and baking soda.
Pour the curd, butter and sugar mixture into the flour and whisk until you get a smooth batter.
Pour the batter on top of the mangoes.
Bake for 40-45 minutes in the preheated oven or until a tooth pick inserted comes out clean.
Remove the pan to counter and let it sit for 5-10 minutes.
Place a serving plate on top and flip the tin.
Gently remove the tin and let the cake cool down in the plate.
Slice it into wedges and enjoy..