Honey Mango Upside-Down Cake



Honey Mango Upside-Down Cake

Michelle Bernstein developed this Rosh Hashana recipe for the Chicago Tribune. She considers it a cross between a sponge cake and a honey cake, with a fluffier texture.


1/2 stick (1/4 cup) butter

1/4 cup each brown sugar and honey

2 ripe but somewhat firm mangoes, peeled and thickly sliced


1/2 cup each canola oil, brown sugar and honey

3 eggs

11/2 cups flour

2 teaspoons baking powder

1/2 teaspoon each baking soda, kosher salt and allspice

2 teaspoons ground cinnamon

2/3 cup sour cream

1 teaspoon grated orange zest

1 teaspoon vanilla

Spray the sides and bottom of a 9-inch cake pan with nonstick cooking spray. Cut a circle of parchment paper that fits into the bottom of the pan. Lay the parchment circle into the greased pan; spray the paper with nonstick cooking spray.

For the topping, melt the butter in a small saucepan over medium heat; add the sugar, stirring. Once the sugar and butter have melted together, stir in the honey. While it’s warm, pour into prepared pan. Top the caramel with mango, slightly overlapping the slices.

Heat oven to 350 degrees. For the cake, combine the oil, sugar and honey in a large bowl. Add the eggs; mix until combined. Sift all dry ingredients together in a second bowl. Combine the sour cream, orange zest and vanilla together in a third bowl. Add the dry ingredients to the egg mixture one-third at a time, alternating with one-third of sour cream mixture.

Pour batter into the prepared pan. Bake until cake is golden brown and a wooden skewer comes out clean when inserted into the center, 25-35 minutes. Allow the cake to cool in the pan on a wire rack until just warm to the touch. Unmold the cake onto a serving platter while it’s still warm. Makes 10 servings.

Per serving: 446 calories, 20 g fat, 6 g saturated fat, 79 mg cholesterol, 63 g carbohydrates, 5 g protein, 303 mg sodium, 2 g fiber.

Read more Recipes stories from the Miami Herald

Miami Herald

Join the

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category