Peach and Mango Upside Down Cake

Ingredients

• Unsalted butter (1/2 cup, plus extra for greasing)
• Brown sugar (1/2 cup, packed)
• Peaches (2, sliced)
• Mango (1, sliced)
• All-purpose flour (1 1/2 cups)
• Granulated sugar (3/4 cup)
• Milk (1/2 cup)
• Egg (1, large)
• Vanilla extract (1 teaspoon)
• Baking powder (1 1/2 teaspoons)
• Salt (1/4 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 1/2 cup of unsalted butter over medium heat. Once melted, remove from heat and stir in the packed brown sugar until fully combined and bubbly.
3. Carefully arrange the sliced peaches and mangoes in a single layer over the brown sugar mixture, creating a beautiful pattern.
4. In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
5. In another bowl, cream together the granulated sugar and the softened butter (1/2 cup) until the mixture is light and fluffy, approximately 2-3 minutes.
6. Beat in the egg and vanilla extract until well incorporated.
7. Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Mix gently until just combined to avoid overmixing.
8. Pour the batter over the fruit in the cake pan, spreading it evenly with a spatula.
9. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a serving plate. The fruit should be beautifully displayed on top.
11. Serve the cake warm or at room temperature, and enjoy the delightful combination of flavors!