Mangoes and Blueberries Cake Recipes for Upside Down Cake

By | November 27, 2008

Blueberry-Mango Upside Down Cakes With Light White Cream


2/3 cup whole wheat pastry flour
1 teaspoon baking powder, double acting
1 egg, white
½ teaspoon orange peel, shredded finely
¼ teaspoon ginger ground
1½ tablespoon brown sugar, packed
1 cup fresh mango or fresh pieces, peeled, seeded and sliced
¼ cup fresh blueberries
2 cups vanilla yogurt, fresh
1/3 cup milk, low fat or fat free
½ teaspoon vanilla extract
1/8 cup sugar, granulated
1/8 cup butter, softened
1 tablespoon butter, melted
½ tablespoon water, normal tap water

Cooking Upside Down Cakes


  1. Preheat oven to 350 degree Fahrenheit. Lightly grease a medium size small baking pan, leave aside.
  2. In a medium bowl place egg whites and let them stand for half an hour at room temperature. In another medium bowl mix baking powder, whole wheat flour, orange peel and ginger. Leave aside.
  3. Stir 1 tablespoon melted butter with brown sugar and water in a small bowl. Spread this mixture in the greased baking pan and arrange peach or mango slices over this mixture. Top this layer with blueberries.
  4. After 30 minutes, beat the egg white with a rotary beater or hand whisk till the tips of the foam curl or it forms soft peaks. At this stage add half of the granulated sugar and beat further till the egg whites reaches stiff peak stage.
  5. Quickly in another bowl beat the softened butter for 30 seconds with an electric mixture. Stir in the remaining sugar and vanilla and beat on medium speed. Add milk and flour mixture and beat just enough to mix the mixture. Lastly fold egg white mixture lightly. Spoon this mixture over the already spread fruits on the baking pan.
  6. Place the pan in the preheated oven and bake for about 30 to 40 minutes. Consider the cake done when a toothpick inserted in the center of the cake comes out clean. When done remove the cake from the oven and let it cool on a wire rack for 5 minutes.
  7. Run a knife around the sides of the cake to loosen them, invert it in a serving plate and serve warm. You may cut the cake into wedges and serve with chilled yoghurt. Makes 6 servings.

Health tip:

  • If availability of fresh mango or fresh peaches is a problem then you may use canned ones. Before using wash the slices thoroughly and pat them dry with a paper towel.
  • Use a natural or artificial sweetener instead of sugar if you a diabetic. This substitution will also help to reduce the total calories of the recipe.