Sneha's Recipe: Upside Down Cake

With the king of mangoes in season, I, love, this fruit the most since they are available only in season, rest all fruits are seen throughout the year. I, have these for breakfast, lunch and dinner.

For this month's Bundt Bakers event the theme is -Tropical Bundt. Our host of the month is Sandra Garth. Thank you Sandra for hosting this month event.

Then don't you think! This cake is ideal for hot summers. The top has a layer of caramelized mangoes with a soft and delicious cake at the bottom. Have used milk essence to make this cake, it gives a nice subtle flavor to the cake. Do use this essence and you will definitely like it.

Arranging the slices of mango on the butter sugar mixture is painstaking, but, worth the effort once the cake is baked.

The left overs of the cake should be refrigerate or they will spoil. A piece left on the dinning table did not smell nice the next day.

Ingredients
For the Base
55 Grams Unsalted Butter
1/3 Cup Packed Brown Sugar

1/4 Teaspoon Milk Essence
A Pinch of Cardamon powder

3 Alphonso Mangoes - sliced

1 Teaspoon Fresh Lemon Juice

For the cake
1.1/2 Cups All Purpose Flour
3/4 Cup Caster Sugar
1 Teaspoon Heaped Baking powder
1/4 Teaspoon Level Salt
75 Grams Unsalted Butter
3/4 Cup Milk
1/4 Teaspoon Milk Essence
1 Large Egg

Method
Sieve the flour with the baking powder, cardamon powder and salt.

In a 7-inch bundt pan melt the butter on low flame. When the butter melts add the brown sugar, cardamon and milk essence, mix it well. Remove the pan from the heat and let it cool completely.

Arrange the mango slices, slightly overlapping them, on the butter-sugar mixture. Sprinkle the mango slices with lemon juice. Keep aside.

Preheat the oven temperature 180 degree C.

In a bowl beat the butter, sugar and milk essence well, then add the egg and beat till well incorporated. Now add the flour and milk alternately till both are incorporated. Pour the batter over the layered mangoes slices and spread well. You may need to smoothen it out over the mango slices to spread evenly.

Bake in the preheated oven for 35 minutes.

Cool the cake in the pan for just five minutes and then invert it onto a serving plate. Let stand for a minute, before removing the pan.

Serve warm. Beautiful cake, just didn't feel like slicing it.

Hmm this cake is so delicious, soft and yum.. Enjoy this warm!!

Labels : Bundt, Mango, Upside Down Cake, Tropical Fruits, Bundt Bakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Coconut Mango B undt from Sweet Sensations
Hawaiian Plantation Ice Tea Bundt Cake from All That's Left Are the Crumbs
Kumquat - Coconut with Tarragon Bundt Cake from Katin špajz
Lime Coconut Bundt from Food Lust People Love
Mango Bellini Bundt Cake from Patyco Candybar
Mango Upside Down Cake from Sneha's Recipe
Painkiller Bundt Cake from Patty's Cake
Pineapple Coconut Bundt from A Day in the Life on the Farm
Piña Colada Bundt Cake from Merce`s Cake

I have prepared an Apple Upside Down cake many times with egg. So this time I just thought of an Eggless cake with a difference so this is the change I made by adding cocoa powder. I just tired this out and it turned beautiful. This recipe is a keeper. My friends just enjoyed this cake and whatever I had taken for them was just not enough. This is a lovely spongy and soft cake.

I would like to specifically mentioned do not use a spring form tin for this cake, because the first time I made an Apple Upside Down Cake I used this tin. As the sugar starts to melt is seeps down and this how the oven caught fire . Thank God I was near the oven at that time. A fire averted in the house.

Ingredients
For the Apple layer
2 Apples peeled, cored and sliced
1/4 cup demerara brown sugar
¼ tsp cinnamon powder
¼ tsp nutmeg powder
1.1/2 Tablespoon oil
few drops of lemon juice

For the Cake batter
1.1/2 Cup All purpose flour

1/4 Cup Dark Cocoa powder
1 Teaspoon Baking powder

1 Teaspoon Baking soda
1 Cup Water Lightly warm ( or a tablespoon or two more)
1/2 Cup Vegetable oil
3/4 Cup Caster Sugar

1/2 Teaspoon Vanilla powder

Method
Grease a round cake tin ( Do not use a springform tin for an Upside Down Cake) . Arrange the apple slices neatly on the base of the pan in single or double layer. Sprinkle all the ingredients mentioned for apple layer. Keep the pan aside.

Sieve all the dry ingredients. In a bowl add the water oil and jaggery mix well, then add the dry ingredients mix well so that no lumps are formed. Pour the batter in the prepared cake pan layered with the apple slices. Bake at 180 degrees in a pre-heated oven for about 55 minutes.