No one will ever guess this delectable dessert is gluten-free.
I made this Gluten-Free Mango Upside Down Cake for my husband the other night, you know because it was Tuesday. Upside Down cakes are kind of his thing, and I wanted to make something special. Because in my book, making food for my family is love on a plate, awww, I know, so obnoxious. There was just a minor hurdle to overcome: I had to make it gluten-free.
If any of you have tried, gluten-free baking can be a tad challenging. Either your delicacy is too delicate-and literally melts into goo, or it goes by way of dry and gritty. Neither are the exact attributes to look for in a sweet treat. Good thing I found a solution. Now everything can go back to normal in the land of baking.
My Gluten-Free Baking Secret
So, over the years, I’ve picked up a few baking tricks to keep gluten-free desserts happy. Things like yogurt and baking powder, not just baking soda alone, are your friends in this realm of baking. The result was this gorgeous, gluten-free upside down cake. I mean really, those fanned mangos were mystifying. Then there is the sticky caramel hiding underneath that tropical fruit. But wait, there’s more! That cake was so incredibly moist with just the right amount of crumble.
This Mango Upside-Down Cake is the one to impress, or in my case, just show someone how much you love them, awww. I know, OK, I’ll stop. I totally had seconds and fully plan on sneaking some for breakfast after I drop the kiddos off at school. Someone has to be a good example. Anyways, I really hope this cake puts a bright spot on your gluten-free
enjoy!
xx
the turnips + tantrums team
Gluten-Free Mango Upside-Down Cake
Ingredients
- 1/2 cup brown sugar packed
- 1.5 sticks butter unsalted
- 2 mangos sliced into half moons
- 2 cups gluten free flour
- 4 tsp baking powder
- 1 tsp salt
- 1.5 cup sugar
- 3 eggs
- 1 tbsp vanilla extract
- 1.5 cup plain yogurt
Instructions
- Pre-heat the oven to 350 degrees, then grease a 9-inch spring-form pan. Place over an aluminum foil lined baking sheet. You'll thank me later for clean up.
- In a small sauce pan, combine 1/2 stick of butter and brown sugar over medium high heat. Once boiling and thick, pour into spring-form pan.
- Layer the mango slices like a fan over the sauce you just poured it. Let it hang out a bit.
- In your stand mixer, toss in butter and regular sugar and beat on high until somewhat fluffy, about 5 minutes. Scrape down the sides when you see it becoming a paste and sticking to the edges.
- Meanwhile, mix all your dry ingredients together and set aside.
- Add the eggs, one at a time. Once they’re just about combined (you can no longer see the yolk streaks), pour in vanilla.
- With the mixture on low-we don’t need a flour hurricane, add half the flour mixture.
- When you no longer see flour, add half the yogurt. Mix well. Then add flour, mix well, then last of yogurt.
- Pour the cake mixture over the mangoes. Using a spatula, spread evenly.
- Bake for 45 minutes, or until a toothpick comes out clean.
- The center of the cake will deflate, it’s OK! The rest of the cake will deflate as well and you’re going to flip it over, so no worries.
- Cool in the spring-form pan on a wire rack for 10 minutes. Then flip onto a serving platter and enjoy!
Nutrition
Recipe Source: Adapted from Marcela Valladolid, “Upside-Down Mango Cake.”
Really nicely done Jackie! Love a good upside down cake and making it with mango is definitely a first for me. But looks amazing! (:
Thank you! It’s one of our faves, hope you have a chance to try it out 🙂