Mango Raspberry Upside Down Cake
By: Evan
Published: Thursday, May 20, 2010 - 6:55am

Ingredients




2/3 cup unsalted butter, cut in chunks
 cups sugar
3 eggs
2 teaspoons vanilla extract
1 cup warm milk
2 cups AP flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large mango, peeled and sliced
1/2 cup fresh raspberries
1 tablespoon white sugar
4 tablespoons brown sugar
3 tablespoons butter, melted
2 tablespoons hot water
1/2 lemon squeezed for juice

Preparation

1 Preheat oven to 350. 2 Fruit: Lightly spray a springform pan (or 8-inch cake pan) with nonstick cooking spray. 3 In a small bowl, melt butter in microwave- about 30 seconds. Add brown sugar and mix until smooth (add hot water to thin) 4 Pour sugar mixture into bottom of springform pan, spread to evenly coat pan. 5 Arrange sliced mango in prepared pan and squeeze lemon juice over mangoes. 6 Puree raspberries and sugar in food processor or blender (I have a Ninja making it very simple for small batches of ingredients, but if you don't have this you could easily mash raspberries in a deep bowl with the back a spoon). 7 Pour raspberries over mangoes and set aside. 8 Cake: In a food processor, pulse butter chunks and sugar until blended. 9 Add eggs and vanilla, pulsing until blended. 10 Stir in milk, flour, baking powder, and salt and pulse until incorporated. 11 Pour batter over mangoes and raspberries. 12 Move to oven and bake for 40 minutes, until barely brown and toothpick comes out clean. 13 Transfer to cooling rack. 14 Once cool, invert cake onto a serving plate.