Tropical Mango Upside Down Cake

Ingredients

Unsalted butter

1/4 cup, plus extra for greasing

Brown sugar

3/4 cup, packed

Ripe mangoes

2 large, peeled, pitted, and sliced

All-purpose flour

1 1/2 cups

Baking powder

1 1/2 teaspoons

Salt

1/4 teaspoon

Granulated sugar

1/2 cup

Eggs

2 large

Milk

1/2 cup

Vanilla extract

1 teaspoon

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter.
2. In the prepared cake pan, melt the 1/4 cup of butter over medium heat on the stovetop.
3. Once melted, sprinkle the brown sugar evenly over the butter and stir until dissolved, creating a caramel-like mixture.
4. Arrange the sliced mangoes in a single layer on top of the butter and sugar mixture, making sure to cover the entire surface.
5. In a mixing bowl, whisk together the flour, baking powder, and salt until well combined.
6. In a separate bowl, cream together the granulated sugar and eggs using an electric mixer on medium speed until the mixture is light and fluffy.
7. Add the vanilla extract to the sugar and egg mixture and mix well.
8. Gradually add the flour mixture to the sugar and egg mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined; do not overmix.
9. Pour the batter over the arranged mangoes in the cake pan, spreading it evenly.
10. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
11. Remove the cake from the oven and let it cool in the pan for 10 minutes.
12. To serve, place a serving plate upside down on top of the cake pan, then carefully flip the cake onto the plate to release it from the pan. Let it cool for a few minutes before slicing.
13. Enjoy the cake warm or at room temperature, and consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!