BHG Delish Dish

Stirring Up Ideas In The Kitchen

Upside-Down Cake

Hi there, I am Melissa, the blogger behind Hungry Food Love, where I share easy entertaining ideas, great everyday meals, and recipes that are delicious and impressive for any occasion. As a Latina, I also like to share  dishes inspired by the flavors of Latin America, like this roasted pork empanada, these prosciutto wrapped sweet plantains, or this incredibly refreshing piña colada shaved ice.  I am honored to be a guest blogger here today and I hope you enjoy this wonderful Mango Upside-Down Cake.

I grew up in the Dominican Republic eating mangoes straight from the tree. When ripe, they are juicy and sweet and that is when they are best for this recipe. The brown sugar coating, as you can see below, creates an incredible caramel around the mangoes that is so good and almost impossible to describe.

I am a lover of upside-down cakes and make them all the time. That’s why when I saw this Pineapple Upside-Down Coffee Cake in the BHG recipe archives I knew I wanted to try it using my favorite fruit, Mango. I followed all the steps as in the original recipe and only substituted the pineapple for the mango, and oh what a great idea that was. The coffee cake is crumbly, buttery and perfect, so I would not change a thing besides trying it with mango for a great new tropical twist.

This mango upside-down cake must go on your summer to-do list. It is bright and fresh, perfect for a light party dessert. Try it as is, warm with a scoop of ice cream, or at room temperature with luscious whipped cream. No matter how you have it, it will be fantastic. I will admit, I ate half of this cake by myself. You have been warned.

For the original recipe and instructions click HERE! 


I’m on a peach frenzy. It’s once year for very short time that I get to eat them everyday—so eat them I will— plain, baked, grilled, pureed into a popsicle, in a cocktail. Got another suggestion—leave a comment.

Until then I’m sharing this Peach and Berry Upside Cake with you guys with one minor tweak. The original recipe calls for ½ cup of mixed berries, but since I didn’t have any on hand I used cherries. With that, I decided to puree the cherries then ribbon it through the cake.

Either version works well, so use what you have. If you do decide to go with the cherry version use 6oz. (about 1 heaping cup), stem, pit and puree it. Transfer it to a plastic bag and snip a corner off. Spoon your batter over the peaches, drizzle someone pureed cherries on top and then spoon more batter on top (do not stir the cherry puree into the batter). And that’s it—two popular summer stone fruits in one awesome cake.

Enjoy!

 


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