Mango-Orange Upside Down Cake

My aunt came to visit over the weekend and our family celebrated the way we always do...potluck time!

I love potlucks! It's just a food-explosion-extravaganza-palooza. Very exciting. What was even more exciting was my uncle had donated a box of mangoes my way earlier in the week. They were perfect for this cake, and this cake is perfect for many events. It is light and fruity and great even after you accidentally overdo it with the food. Okay, I take that back. There is no such thing as overdoing it with the food.

In case you haven't figured it out, what I like most about potlucks is the food. We always have our staples of Vietnamese spring rolls, Vietnamese fried minced pork (or sometimes called an "egg roll"), Vietnamese mini steamed rice cakes/pancakes, and fried rice. Everything else is subject to change; we usually get pizza or other "American" foods for the younger kids. And then...we have dessert.

This time, though, we had a ton of desserts. A bunch. SUGAR OVERLOAD. A variety of 5!: mango-orange upside down cake, tres leches cake with strawberries, rice crisy squares, taro paste dessert with ginkgo nuts, and a sugary concoction of unknown Asian ingredients. I think my grandma became super enthusiastic; she made the last two, and they were each in ginormous bowls!

My other favorite thing about family potlucks is catching up with everyone, pre- and post-food coma. My cousins Christina and Alvin graduated from college this year and I'm so very proud of them. It's a tad bit surreal because I will always remember us as the original three, the three amigos, running around in my grandparents' backyard playing with their dogs, running imaginary ice cream shops and taxi services around "town" (guess who was always the driver, dragging chubby cousins around!). Anyway, I think I've got some dust in my eyes...

So tell me, what is your favorite thing about family gatherings and potlucks?

Mango-Orange Upside Down Cake

From Feast on the Cheap

Makes 12 servings in a 9-inch round pan

topping ingredients

2 (~1lb) firm-ripe mangos, peeled

1/4 cup unsalted butter

1/2 cup packed light brown sugar

cake ingredients

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 whole eggs, 1 egg yolk

1 teaspoon vanilla extract

1/2 cup orange juice (freshly squeezed or store bought is okay)

equipment prep:

1. Butter the bottom and side of your pan.

2. Preheat oven to 350°F after you've made the topping.

make topping:

1. Slice mangoes in half lengthwise and remove the fruit flesh from the pit. Then cut into half-inch slivers.

2. Melt the butter in a small saucepan over medium-low heat.

3. Add in the brown sugar and incorporate it with the butter, stirring occasionally. Allow the mixture to simmer and bubble slightly in order to form a thick, paste-like consistency.

4. Spread the butter-sugar mixture as evenly as possible on the bottom of your pan (mixture will most likely not coat the entire bottom). Try to work quickly because the sugar will start to cool off once it hits the pan, making it difficult to spread evenly afterwards.

5. Arrange the mango slices in whatever pattern you prefer, covering the entire bottom of the pan. Set aside.

make cake:

1. In a medium bowl, combine the flour, baking powder, and salt. Set aside.

2. In another bowl, beat together the softened butter and sugar until light and fluffy.

3. Add in the 2 whole eggs and 1 egg yolk one at a time, beating after each addition. Add the vanilla.

4. Add half of the flour mixture and beat in at low speed, until just combined.

5. Add the orange juice and stir in.

6. Mix in the remaining flour mixture at low speed, until just combined. Make sure you don't overmix.

7. Carefully pour the cake batter over the arranged mango slices so as to not disturb the arrangement. Be sure to spread the batter evenly while doing this.

bake:

1. Bake the cheesecake at 350°F for 45-50 minutes, until golden brown. You can also do a cake test by inserting a toothpick in the middle of the cake. If it comes out clean, then the cake is done

2. Once done, remove the cake from the oven and let it cool in the pan on a cooling rack for 10-15 minutes. Then run a thin knife along the side of the pan and invert the cake onto a plate/platter. Then allow the cake to cool entirely before serving.

enjoy:

Best served chilled alone or with a scoop of vanilla ice cream. Oh just do it, reach for that ice cream.