Mango-Cashew Upside Down Cake

Recipe by Cook's Hideout

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...

Ingredients

• 2 mangoes (– medium, peeled and thinly sliced (I diced my mangoes, but thinly slicing would make for a
• 1 tbsps lemon juice
• ¼ cup brown sugar (Light)
• 1 tbsps butter (– melted)
• 3 tbsps Cashews (– chopped)
• 3 tbsps butter (– softened)
• ⅓ cup sugar
• 1 egg (– lightly beaten)
• 1 cup all-purpose flour
• ¾ tsp baking powder
• ½ tsp cardamom (Ground (elaichi))
• ¼ tsp salt
• ⅓ cup milk

Method

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

View the recipe instructions at Cook's Hideout