Mango Raspberry Upside Down Cake

I'm not exactly sure how we did it, but somehow MM and I got everything unpacked and organized in just one day.. yes you heard me correctly.. ONE DAY! A mighty big Goodwill pile, lots of creativity, two absurdly full closets and a couple minor arguments later, everything somehow found its place in our tiny two bedroom apartment.

Sunday afternoon (after all the unpacking was complete) we perused the grocery store isles where we picked up some gorgeous looking mangoes. MM might have had other things in mind for these tropical beauties, but I knew that these bad boys were going to make their way into something baked and delicious.

Just as we got it all settled, MM had to turn around and leave for a couple of days for an interview a couple hours away. And to celebrate the prospect of a job and the beginning of our adventure as cohabitants I thought I would make him something special for his return in the form of Mango Raspberry Upside Down Cake.

If you ask me, Mountain Man is a pretty lucky guy...I mean, he gets to come home to a cozy little apartment with his adoring girlfriend waiting for him AND a lip-smacking totally tasty freshly baked cake!?

I'm pretty much the best girlfriend ever... OK maybe not EVER, but I'm pretty darn close ;)

Mango Raspberry Upside Down Cake
Oven: 350  Bake Time: 40 min
Cake recipe found in: A Passion for Baking by Marcy Goldman


2/3 cup unsalted butter, cut in chunks
1 1/3 cup sugar
3 eggs
2 tsp vanilla extract
1 cup warm milk
2 cups AP flour
2 1/2 tsp baking powder
1/2 tsp salt

1 large mango, peeled and sliced
1/2 cup fresh raspberries
1 TBS white sugar
4 TBS brown sugar
3 TBS butter, melted
2 TBS hot water
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.
In a small bowl, melt butter in microwave- about 30 seconds. Add brown sugar and mix until smooth (add hot water to thin)
Pour sugar mixture into bottom of springform pan, spread to evenly coat pan.
Arrange sliced mango in prepared pan and squeeze lemon juice over mangoes.
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).
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.
Stir in milk, flour, baking powder, and salt and pulse until incorporated.
 Pour batter over mangoes and raspberries.
Move to oven and bake for 40 minutes, until barely brown and toothpick comes out clean.
Transfer to cooling rack.
Once cool, invert cake onto a serving plate.

Happy Baking!