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
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.