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  Mango Upside-Down Cake



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2 Tablespoons each unsalted butter and cane syrup
8 large slices of mango
2 cups flour (I used 1 cup whole wheat and 1 cup all purpose)
1 teaspoon baking soda
1/2 teaspoon each salt and ground ginger
2 cups mashed mango
1/2 cup each vegetable oil and cane syrup
4 eggs

Preheat oven to 350 degrees.
Heat 10 inch cast iron skillet over medium heat and add 2 tablespoons butter and syrup.
When bubbly and thick, decoratively place mango slices in pan, remove from heat and set aside.
Mix flour, soda, salt and ginger in a large bowl.
Add mashed mango, oil and cane syrup, stirring gently to combine.
Add eggs one at a time, beating well after each addition.
Pour batter over the back of a spoon to cover mango slices without disturbing pattern.
Place in preheated oven and bake 25-35 minutes.
Cake is done when it is firm to the touch and a toothpick comes out clean.
Invert onto serving plate. Cool before cutting.
Store in an airtight container.
Refrigerate leftovers if keeping more than 48 hours.

Copyright © 2016 Stefanie Samara Hamblen