Mangolicious Upside Down Cake
4 mangos, peeled, pitted and sliced; divided
1/4 cup butter (½ stick), melted
2/3 cup C&H Pure Cane Golden Brown Sugar, firmly packed
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter (1 stick), softened
2/3 cup C&H Pure Cane Granulated Sugar
2 eggs, large
1 teaspoon vanilla
Preheat oven to 350°F.
Butter 9x2-inch round cake pan.
Pat slices of mango dry with paper towels.
In small bowl, stir together butter and brown sugar and spread evenly in pan. Arrange mango pieces from two mangos on the sugar mixture.
Reserve the rest for mango puree and set aside.
In food processor, puree remaining mangos to make ¾ cup.
Into small bowl sift together the flour, baking powder, salt and cinnamon.
In another bowl with electric mixer, cream butter and sugar until mixture is light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Add flour mixture alternately in batches with pureed mangos.
Beginning and ending with flour mixture and beating well after each addition. Pour batter into pan, spreading evenly.
Bake cake in middle of oven for 45 to 55 minutes, or until it tests done.
Let cake cool in the pan on a rack for 15 minutes.
Run a thin knife around the edge and invert onto a platter.