Mango Upside Down Cake with Lime and Ginger

A mango upside down cake on a blue plate, gold forks are on the right, two mangoes are in the upper left.

Mango Upside Down Cake with Lime and Ginger

Course: Dessert

Cuisine: American

Diet: Vegetarian

Keyword: mango upside down cake, mango upside down cake recipe, upside down mango cake

Prep Time: 20

Cook Time: 40

Cooling time: 40

Total Time: 1 40

Servings: slices

Calories: 332kcal

This fresh mango upside down cake recipe is so easy to make, you don't even need a mixer! It can be made in a deep 9-inch cake pan or a 10-inch cast iron skillet. The foolproof method of caramelizing the sugar in the pan as the cake bakes means it flips out perfectly every time!

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Equipment

mixing bowls
whisk
silicone spatula
microplane grater (or other citrus zester)
deep 9-inch cake pan or 10-inch cast iron skillet

Ingredients

Cake Batter

1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon kosher salt or sea salt
1 teaspoon ground ginger
½ cup melted unsalted butter (1 stick)
2 tablespoons lime juice
zest of one lime
2 eggs
1 teaspoon vanilla
½ cup plain yogurt (regular or Greek)

Mango Upside Down Topping

4 tablespoons softened unsalted butter
⅓ cup brown sugar (light or dark)
2-4 mangoes (depending on size and type)

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Instructions

Prep the batter

Preheat the oven to 350°F. Generously butter the bottom and edges of a 10-inch cast iron skillet or a deep 9-inch cake pan. If using a cake pan, also line the bottom with parchment paper.
Melt the ½ cup of butter for the batter in the microwave or in a small sauce pan and set aside to cool.
In a large mixing bowl, whisk together the flour, ground ginger, salt, baking powder, and baking soda.
Use a microplane grater to zest the lime, then juice it.
In a separate bowl, add the melted butter, sugar, lime juice, lime zest and vanilla and whisk to combine.
Add the eggs to the butter mixture one at a time and whisk until fully incorporated. At this point, the liquid mixture might look a little funny and grainy, but don't worry, it's fine.
Finally, add the yogurt to the wet ingredients and stir together with a silicone spatula. Set both bowls aside but do not combine yet. See note.

Make the caramelized topping and cut mangoes

In a small bowl, use a spatula or wooden spoon to combine the softened butter and brown sugar, making sure it's even and there are no streaks. Then spread evenly on the bottom of the pan, an offset spatula can be a handy tool for this task.
Cut lengthwise down each side of the seed in the middle of the mango to remove the flesh. Use a small paring knife to cut diagonal slices, then run the knife around the edge near the peel. Bend the peel backwards so the slices pop forward, then cut the slices away from the peel.
Arrange the mango slices on top of the brown sugar and butter in the pan in a pretty pattern of your choice, getting them as close together as possible.

Finish the batter and bake

Add the dry ingredients to the wet in 2 batches, make sure the flour is completely incorporated before adding the second batch. Use a spatula to smooth any lumps.
Pour the cake batter over the mango slices and gently smooth it out to the edges of the pan. Bake for 35-40 minutes until it is deeply golden, the edges are pulling away from the side of the pan, and a toothpick or knife inserted into the center of the cake comes out clean.

Flip and cool

As soon as the cake comes out of the oven, run a knife or an offset spatula around the edges—leave it in the pan—and transfer to a cooling rack for 10 minutes, no longer.
After 10 minutes, use pot holders to hold a large plate on top of the pan and quickly flip it over, allowing the cake to drop onto the plate.
Let the cake cool for 30-60 minutes before serving. Top with more lime zest if desired.

Notes

Wait to combine wet and dry ingredients until after you have arranged the fruit: Once the two are combined, those rising agents are going to start bubbling. You need some time here to cut and prep the mango and arrange the slices on the bottom of the pan, so don't finish the cake batter until you are ready to bake!
Pan size is important: If using a cast iron skillet, it must be 10 inches. If using a 9-inch cake pan, it must be at least 3 inches deep to keep it from spilling over the sides as it rises in the oven.
Make sure the butter for the topping is soft, but not melting: The butter should be just soft enough to spread, but not so soft as it's kind of melted on the edges. If it's too melted, you won't get the caramelization of the mangoes on top of the cake.
Don't let the baked cake cool in the pan any longer than 10 minutes: We need it to rest in the pan just long enough so that it contracts and it's easy to flip. Any longer and it will keep cooking in the hot pan and get too tough.
Store properly to prevent turning brown: Unlike some other upside down cakes, mango will start to turn brown if left out in the warm air for too long. Store it in an airtight container and keep in a cool place for up to 2 days, or wrap tightly in plastic and store in the refrigerator.

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