I am enjoying my “Sweet Wholesome Wednesday” posts, but I have so many desserts to share with you that I might end up sharing them on other days besides Wednesdays. I guess I am more of a baker than a cook. I LOVE doing both, but making sweets is my thing. I have so much fun experimenting with recipes, making changes and eating them… my family loves it too :o) LOL!
Well, today I have a really fun recipe to share with you all. I’ve been eyeing this recipe from my Costa Rican cookbook for a while and decided last week to give it a try. Instead of your usual pineapple, I used mangos and instead of using the crazy amount of sugar that it called for, I cut it in half and used coconut palm sugar instead. I replace the all-purpose flour with spelt flour and soaked it using cultured buttermilk because it will decrease the phtytic acid and increase absorption of vital nutrients (read more here). The results… awesome! Overall it was sweet, buttery, chewy and rich… having it with fresh milk rounded it up to perfect.
I made this again this past Sunday to test the ingredients and make sure the results were the same. This time I used mangos AND blackberries... it was amazing! The blackberries’ tartness jumped out among the sweetness of the mangos. Oh yum, I must make this again!!
Mango Upside Down Buttermilk CakeBy Marillyn Beard
- 2 cups spelt or whole wheat flour
- 3/4 cup cultured buttermilk
Mix flour and buttermilk. Soak for 12- 24 hours (I soaked mine for almost 24 hours).
- 3 cups firm & ripe mangos (about 2 lg. mangos)
- 1/2 stick of butter
- 1/2 cup palm sugar or honey
Slice mangos and lay out them out on a 9×13 pan. In a small pot over low flame, stir sweetener and butter till just melted… don’t not let it bubble. Pour the the mixture over the mangos. Set aside. Preheat oven to 350 F.
- 3 eggs
- 2 tsp. baking soda
- 1/4 tsp. sea salt
- 1/2 cup palm sugar or honey
Mix into the dough one egg at a time. Make sure each is mixed in before adding another. This will require some serious stirring on your part. Add the rest of the ingredients and mix well. Pour over the mangos and put in oven to bake for 30-35 minutes. The top should be golden brown when done. Let it cool and turn it over onto a serving plate. Serve with either fresh milk or ice cream, your choice :o)
I hope some of you will try this and enjoy the wonderful results :o)
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This looks wonderful…and so versatile! I’m guessing that the buttermilk makes for a very moist cake.
Mango upside down looks and sounds very good.
Angie’s Recipes
i amtrying this tommorrow,it sounds and looks divine!
I’m SO going to make this today. (Except I’m going to try it with Fuyu Persimmons)
Hafta tell you why:
I currently have an overabundance of buttermilk, a big bag of Persimmons my son picked at grandpa’s house for me & a bag of spelt flour that I milled before I realized it was NOT sprouted yet (duh!) 🙂
So this morning I woke up & said to myself, I need to find a recipe for a “spelt-soaked-in buttermilk” recipe that I can also use with those persimmons! Now I’ know your recipe is mangoes, but I think this will work!
Stay tuned, I’ll have to post it (after all this build up!) LOL
PS, not one to gush, but I REALLY like your blog & LOVE that fact that you are in CR, one of the places I must visit!
Cheers!
I saw this on tastespotting…It looks so moist and rich, YUM!