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 just going to start off by telling you that this Banana-Coconut Coffee Cake was a huge hit in my family. Although that’s no surprise since they love banana bread and coffee in any variation.
Along with that, the crunchy sweet streusel was an added plus that actually made it everyone’s favorite part.
For this recipe the only tweak I made was to swap out the macadamia nuts for pecans in the streusel and I added a ½ cup of mini chocolate chips. Other than that, I stayed true to the recipe. And just for the record, when I do get my hands on some macadamias, I will be making this recipe with it. I think the combination of macadamia and bananas in a coffee cake is gonna be killer.
For now, I can guarantee you, whatever nut you go with for the streusel, the bananas and coconut add so much that this recipe will end up in your regular rotation for coffee cake variations.