Mango Raspberry Upside Down Cake
Servings: 8
Ingredients
- 1 ⅔ cups/ 220 g raspberries, fresh or frozen
- 1 mango, peeled and chopped
- 3 tbsp/ 40 g butter
- ¾ cup/ 150g + 4 tbs g granulated sugar
- ⅞ cup/ 200 g plain yogurt
- 1 ½ cup/ 180 g all-purpose flour
- 3 eggs
- 1 tablespoon vanilla extract
- 3 tbsp/ 40 ml olive oil, or other vegetable oil
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- ⅔ cup/ 100 g chocolate chips
Instructions
- Preheat oven to 350˚F/ 180˚C.
- Combine mango, raspberries and 4 tablespoon sugar and mix.
- Melt butter in a 7 x11 inch baking pan (or a round pie dish) and spread it evenly around its bottom. Arrange the sweetened fruits on top of the melted butter.
- In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl beat together olive oil and ¾ cups or 150 g sugar until smooth. Add eggs, one by one, add vanilla extract and continue beating. Whisk in yogurt. Slowly mix in dry ingredients and chocolate chips until just combined.
- Pour the batter over the fruits into the prepared pan. Bake for about 40 minutes or until the top becomes golden brown and a toothpick inserted in the center comes out clean. If the cake becomes brown before the toothpick comes out clean, place aluminum foil on top of the cake and bake for few more minutes.
- Remove the cake from the oven and allow to cool for 10-20 minutes before carefully running a knife around the edges. Invert cake on a serving plate: the best way is to put the plate upside down on top of the pan before inverting.
- Serve warm or cold.
Notes
- Store the cake refrigerated in an airtight container for up to 3 days.
- The combination of raspberries and mango is delicious. However if you prefer, you can make it with only one type of fruit, by increasing its quantity accordingly.
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