Cocoa-mango Upside-down Cake
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 medium mango1/4 c. light brown sugar (2TBSP Splenda brown sugar blend)1 TBSP honey or corn syrup (Molasses)2 TBSP butter3/4 c. all-purpose flour3/4c. granulated sugar1/3c. unsweetened cocoa powder1tsp baking soda1/2 tsp ground ginger1/4 tsp salt3/4c. buttermilk1/4c. canola oil (applesauce)1 egg1/2 tsp. vanilla extract1/4c. apricot preserves, strained2TBSP chopped macadamia nuts or almonds
Peel and slice the mango into long strips. Set aside.
In a small saucepan, combine the brown sugar, honey/corn syrup/molasses, and butter. Stir until bubbling, then put immediately into an 8-inch round cake pan. Spread mixture evenly around the bottom. Arrange the mango slices over this.
Sift together the flour, sugar, cocoa, ginger, baking soda, and salt into t large mixing bowl. Add buttermilk, oil/applesauce, egg and vanilla. Mix on low until combined, then increase speed for 2 minutes longer.
Pour batter over the mangos. Bake for 45-55 minutes at 350 degrees. Run a knife around the edge of the cake to release it. Invert a serving plated over the cake, and turn both over, letting cake fall onto the plate. Replace any fruit that sticks.
In a small sauce pan, heat the preserves until bubbling (I did not do this). Brush over the top of the cake as a glaze, then sprinkle the nuts around the edge as a garnish.
Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user RLANDES.
In a small saucepan, combine the brown sugar, honey/corn syrup/molasses, and butter. Stir until bubbling, then put immediately into an 8-inch round cake pan. Spread mixture evenly around the bottom. Arrange the mango slices over this.
Sift together the flour, sugar, cocoa, ginger, baking soda, and salt into t large mixing bowl. Add buttermilk, oil/applesauce, egg and vanilla. Mix on low until combined, then increase speed for 2 minutes longer.
Pour batter over the mangos. Bake for 45-55 minutes at 350 degrees. Run a knife around the edge of the cake to release it. Invert a serving plated over the cake, and turn both over, letting cake fall onto the plate. Replace any fruit that sticks.
In a small sauce pan, heat the preserves until bubbling (I did not do this). Brush over the top of the cake as a glaze, then sprinkle the nuts around the edge as a garnish.
Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user RLANDES.
Nutritional Info Amount Per Serving
- Calories: 217.5
- Total Fat: 5.0 g
- Cholesterol: 31.9 mg
- Sodium: 284.1 mg
- Total Carbs: 41.3 g
- Dietary Fiber: 2.2 g
- Protein: 3.8 g
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