We asked Molly Siegler, our food editor, to share one of her favorite new recipes coming out of our test kitchen.
Get the Recipe: Mango Upside-Down Cake
In the springtime, pretty cakes are essential, and this Mango Upside-Down Cake is my pick for the new season. Mangoes are perfect right now and extra good as the part of the crunchy, sweet topping for this cake. Whole wheat pastry flour adds a wholesome touch and has a nutty flavor that’s really nice with creamy coconut milk. Whisking the egg whites together may seem like an extra step, but it's important to give the cake the proper texture, a nice lightness. Another bonus — this cake does well when kept over a few days (if it can last that long!). Just pop it in the fridge, and then let it come to room temp again before serving.