Friday night I made up a quick bean chili to enjoy with our fresh bread from the market and yesterday our first family Easter feast was Indian so I contributed Palak Paneer, Mango-Coconut Dairy-free Ice Cream, and this wonderful cake from Kyla (find it on her website!). The only bits I changed were to make it lactose-free and I used canned mango – it was especially good with the ice cream. Enjoy!
Upside-Down Mango Gingerbread Cake
1 T. butter
2 T. honey
1/3 c. dark brown sugar, packed
2, 400 mL cans of sliced mango, well-drained
Preheat the oven to 350 and grease an 8 x 8 cake pan (or a 9-inch round). Put the butter, honey and brown sugar in a small saucepan or microwave-safe bowl and gently heat and stir until the mixture comes together. Scrape it into an even layer on the bottom of your prepared pan, and then lay the mango slices over top – keep them close together, I used up both cans!
1/4 c. butter, softened AND 1/2 c. dark brown sugar, packed
1 egg AND 1/2 c. buttermilk
1/4 c. molasses AND 2 T. grated fresh ginger
1 c. flour
1 t. baking soda
1/2 t. cinnamon
1/4 t. EACH allspice AND salt
In a medium bowl, beat together the butter and sugar until the mixture has lightened in color and it’s fluffy (I used my hand-mixer). Add in the egg, buttermilk, molasses and ginger and beat again until it’s all well combined. Add in the 5 dry ingredients and mix with a spatula until it’s just blended, then scrape the mixture into your pan on top of the mangoes and smooth out the top.
Bake for 40 minutes, allow the cake to rest for at least 5 minutes, then turn it out onto a serving platter. So good!
- Category: Cakes