UPSIDE-DOWN MANGO CAKE
A local version of our ever popular Pineapple Up-Side-Down Cake to prepare when mangoes are in season. All the familiar flavors with a touch of cocoa.
1 ½ c. ripe mangoes, sliced 2 TB fresh lemon juice ¼ c. butter 1/3 c. brown sugar, firmly packed 1 large egg 3/4 c. buttermilk ¼ c. vegetable oil ¾ c. sugar 1 c. all-purpose flour 1/3 c. unsweetened cocoa powder 2 tsp. baking soda ½ tsp. cinnamon, vanilla extract ¼ tsp. salt Garnish: ¼ c. apricot preserves
Preheat oven to 350 degrees. In a mixing bowl; combine mangoes and lemon juice; set aside. You can either do this next step in the oven, or on a stove top. In an 8-inch baking pan; melt ¼ cup of butter and sugar; stirring until sugar dissolves. Arrange mangoes decoratively in pan. In a mixing bowl; combine egg, oil and buttermilk. Stir in remaining ingredients. Pour batter over mangoes; bake 35-40 minutes. Invert onto serving platter. In a saucepan over medium heat; warm preserves. Brush over top of cake; allow to sit 10 minutes.