Mango Raspberry Upside Down Cake
2/3 cup unsalted butter, cut in chunks
2 teaspoons vanilla extract
2 cups AP flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large mango, peeled and sliced
4 tablespoons brown sugar
3 tablespoons butter, melted
1/2 lemon squeezed for juice
Preheat oven to 350.
Fruit: Lightly spray a springform pan (or 8-inch cake pan) with nonstick cooking spray.
Pour sugar mixture into bottom of springform pan, spread to evenly coat pan.
Pour raspberries over mangoes and set aside.
Cake: In a food processor, pulse butter chunks and sugar until blended.
Add eggs and vanilla, pulsing until blended.
Pour batter over mangoes and raspberries.
Transfer to cooling rack.