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Honey mango upside-down cake: Chef Michelle Bernstein developed this recipe specifically for our Rosh Hashana story. She considers it a cross between a sponge cake and a honey cake, with a fluffier texture. (Bill Hogan/Chicago Tribune) |
Miami chef Michelle Bernstein developed this recipe specifically for our Rosh Hashana story. A cross between sponge cake and honey cake, this upside-down cake tops off the holiday meal nicely.
Honey mango upside-down cake
Prep: 20 minutes
Cook: 30-40 minutes
Servings: 8-10
Note: Miami chef Michelle Bernstein developed this recipe specifically for our Rosh Hashana story. She considers it a cross between a sponge cake and a honey cake, with a fluffier texture. Substitute other fruits if mangoes aren't available; firm fruits like apples or pear may need a little pre-cooking to soften them.
Topping:
1/2 stick (1/4 cup) butter
1/4 cup each: brown sugar, honey
2 ripe but somewhat firm mangoes, peeled, sliced into thick slices
Cake:
1/2 cup each: canola oil, brown sugar, honey
3 eggs
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon each: baking soda, kosher salt, allspice
2 teaspoons ground cinnamon
2/3 cup sour cream
1 teaspoon orange zest
Honey mango upside-down cake
Prep: 20 minutes
Cook: 30-40 minutes
Servings: 8-10
Note: Miami chef Michelle Bernstein developed this recipe specifically for our Rosh Hashana story. She considers it a cross between a sponge cake and a honey cake, with a fluffier texture. Substitute other fruits if mangoes aren't available; firm fruits like apples or pear may need a little pre-cooking to soften them.
Topping:
1/2 stick (1/4 cup) butter
1/4 cup each: brown sugar, honey
2 ripe but somewhat firm mangoes, peeled, sliced into thick slices
Cake:
1/2 cup each: canola oil, brown sugar, honey
3 eggs
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon each: baking soda, kosher salt, allspice
2 teaspoons ground cinnamon
2/3 cup sour cream
1 teaspoon orange zest
