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Upside Down Mango Cake

Upside down cake is a classic... and you are going to love this delightful version made with sweet mangos. The top is a mixture of mangos, butter and brown sugar. The bottom is a simple vanilla cake made with yogurt and flavoured with a little ground ginger. Serve with a tangy mango sauce and it's over the top!

Preparation Time: 25 minutes
Cook Time: 55 to 60 minutes
Serving: 10 to 12 servings

Ingredients:

Base:
•   50 mL (1/4 cup) butter, melted
•   175 mL (3/4 cup) brown sugar
•   300 g (1/2 bag) Europe's Best® Sunburst Mangoes, partially defrosted

Cake:
•   125 mL (1/2 cup) butter, softened
•   175 mL (3/4 cup) granulated sugar
•   2 eggs
•   5 mL (1 tsp) vanilla
•   375 mL (1 1/2 cups) All-Purpose Flour
•   7 mL (1 1/2 tsp) baking powder
•   5 mL (1 tsp) baking soda
•   2 mL (1/2 tsp) ground ginger
•   1 mL (1/4 tsp) salt
•   250 mL (1 cup) plain yogurt or buttermilk

Sauce:
•   300 g (1/2 bag) Europe's Best Sunburst Mangoes, defrosted
•   175 mL (3/4 cup) mango or tropical juice mix

Preparation:

1.  In a well-buttered 9-inch (2.5L) springform pan, pour in butter and sprinkle over sugar. Cut Europe’s Best Sunburst Mangoes into smaller pieces and place over sugar. Let stand while preparing cake.
2.  For the cake, in a large bowl, cream butter and sugar together until light. Beat in eggs, one at a time. Beat in vanilla. In a separate bowl, combine flour, baking powder, baking soda, ginger and salt. Add flour mixture and yogurt alternately, beating lightly after each addition, making three dry and two liquid additions. Spoon batter gently over mangoes.
3.  Place pan on a baking sheet and bake in a preheated 350ºF (180ºC) oven for 55 to 60 minutes or until a cake tester comes out clean. Let cool in pan on rack for 10 minutes. Run a knife around side of pan, invert onto a serving plate.
4.  For the sauce, in a blender or food processor, purée mango and juice until smooth. Serve with cake.

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