~Raspberry-Mango Upside Down Cake~
For the Cake:
-2/3 cup cold Butter (cut into cubes)
-1-1/2 cups Sugar
-3 Large Eggs
-2 tsp Vanilla Extract
-1 cup Milk
-2 cups All-Purpose Flour
-2 tsp Baking Powder
-1/2 tsp Salt
For the Raspberry-Mango Topping:
-1 cup of diced Mango
-1/2 cup Raspberry
-1 tbsp Lemon Juice
-1 tbsp Sugar
-4 tbsp Brown Sugar
-3 tbsp melted Butter
First start out by preheating the oven to 350 degrees (F) and grease a 9in cake pan with butter or cooking spray. Don't use the Flour+Oil spray, it could give a funky taste to the cake. I just used regular PAM Canola Oil Spray.
In a small saucepan, melt 3 tbsp of Butter. Once the butter is melted, add in the brown sugar and stir until the brown sugar is smooth and not grainy anymore. Pour this brown sugar/butter into the bottom of the cake pan. Add the diced Mangos and spread them around evenly. In a bowl, combine the 1/2 cup of raspberries with 1 tbsp of sugar and mash them together with a fork. Drizzle the raspberries over and around the Mangos in the cake pan. Since we are talking about "drizzling" right now, why don't you also drizzle the 1 tbsp of Lemon Juice over the Mangos and raspberries too while your are at it! ;)
In a large mixing bowl or stand mixer, blend the cold butter cubes with the sugar until combined. Add the 3 large eggs one at a time and the vanilla extract. At a slow mixer speed, pour in the milk and add in the flour, baking powder and salt. Continue mixing until the ingredients are completely combined and pour the batter over the Mangos and Raspberries on the bottom of the cake pan.
*There was definitely some extra batter, so don't pour it all into the cake pan, otherwise you will have messy overflow!*
Bake the cake for 40 minutes or until the cake is golden brown and the center is no longer wet. It might take a couple minutes longer, depending on your oven. After the cake is done, place it on a cooling rack until it is completely cooled. Then invert the cake onto a serving dish or large plate.