Caramel Mango Upside Down Cake

Caramel Mango Upside Down Cake, This is one of the most beautiful cake i have made so far...Its a great combination of Caramelize mango with fluffy spiced cake.

Ingredients:

For the caramel

¼ cup of Butter

2/3 cup of Brown Sugar

Cake Batter:

1 Large Mango Not Fully Ripped

1 tsp Lemon Juice

1 1/3 cup of All Purpose Flour/ Maida

1 tsp of Cinnamon

1 tsp of Baking Powder

¼ tsp of Salt

½ tsp of Orange Zest

½ Cup Butter at Room Temperature

1/8 tsp of Fresh Grated Nutmeg

2 Eggs

½ tsp of Vanilla Extract

½ cup of Milk

1 Cup Sugar

Process:

**Tools Used: Hand Mixer, Spatula, Whisk, Bowl, Cake Pan.

1) Preheat your oven to 350F. Grease your pan with butter and line the bottom with butter paper.

2) In a small saucepan, melt the ¼ cup of butter and add the brown sugar. Cook till the mixture comes to boil.

3) Pour the butter sugar mixture in the pan and arrange mango slices over the top making in a decorative manner. Set aside.

4) In a bowl sieve together the flour, salt, baking powder, cinnamon and nutmeg and set aside.

5) In another bowl cream together the ½ cup of butter and sugar, then add eggs, vanilla and orange zest and mix until creamy and pale yellow in color.

6) Add half of the dry ingredients and half of the milk alternatively and mix to combine until everything is well incorporated and pour this batter over the mango's making sure to spread it evenly.

7) Bake for 55 to 60 minutes in the middle rack and let cool for 15 minutes.

8) Place a plate upside down on the pan and turn plate and pan over to invert the cake right side up on the plate. Dust with powdered sugar and Enjoy!

Tips:

1) Don't over mix the batter.

2) Don't use ripped mango.

3) Salted butter can be used, then in that case avoid salt.

4) All the ingredients should be at room temperature.

5) Dust powdered sugar when cake is completely cool otherwise sugar will melt over the top and won't serve the purpose of looking great.