Mango Upside-Down Gingerbread Cake |
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Prep Time: 16 Minutes Cook Time: 40 Minutes |
Ready In: 56 Minutes Servings: 1 |
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Topped with a dollop of sweetened whipped cream, this cake is very easy to make, and it's super moist warm from the oven. Ingredients:
2/3 cup fresh mango slices (about 1 large mango) |
1/3 cup firmly packed dark brown sugar |
1/2 cup unsalted butter, melted and divided |
1/2 cup granulated sugar |
1 large egg, lightly beaten |
1/4 cup molasses |
1 cup all-purpose flour |
1 teaspoon baking soda |
1 teaspoon pumpkin pie spice |
1/4 teaspoon salt |
1/2 cup water |
1 cup whipping cream |
1 teaspoon vanilla extract |
3 tablespoons powdered sugar |
Directions:
1. Coat an 8-inch square pan with cooking spray. Arrange mango slices in 3 rows in pan. Sprinkle brown sugar over mango. Drizzle with 1/4 cup melted butter; set aside.
2. In a medium bowl, stir together granulated sugar, egg, and molasses with a wooden spoon. Combine flour and next 3 ingredients; stir into molasses mixture. Add water and remaining 1/4 cup melted butter; stir well.
3. Spoon batter over mango slices.
4. Bake at 350° for 35 to 40 minutes or until cake begins to pull away from sides of pan and center is set. Cool in pan on a wire rack 15 minutes.
5. Beat whipping cream and vanilla at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.
6. Serve sweetened whipped cream with warm cake. Store leftovers in refrigerator.
7. Tip: If fresh mango isn't in season, check the produce section for sliced mango in a jar.
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