Mango Upside Down Cake

Ingredients

• 2 mangoes (peeled and sliced about 1/2" thick)
• 8 oz brown sugar (1 cup packed)
• 1 lime (finely grated zest and juice)
• 2 oz unsalted butter
• 1 large egg
• 2 yolks
• 4 oz buttermilk (1/2 cup)
• 1 teaspoon vanilla extract
• 1 lime (finely grated zest)
• 6 3/4 oz cake flour (1 1/2 cups, see note)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon table salt
• 8 oz granulated sugar (1 cup)
• 2 oz almond flour (1/2 cup)
• 4 oz butter (room temp, cut into 1" pieces)

Instructions

1. 1

   Preheat the oven to 350 °F. Line the bottom of a 9" square or 9 or 10" round pan with parchment paper or butter and flour the pan.

2. 2

   --- Topping ---

3. 3

   Toss the mango slices with 8 oz brown sugar, finely grated zest and juice from 1 lime. Allow to macerate for 30 minutes to an hour. Drain the mango and reserve the juices.

4. 4

   Combine the mango juice with 2 oz unsalted butter in a small saucepan and bring the mixture to a boil. Allow to boil for 1-2 minutes to thicken. You should end up with about 1 cup of caramel.

5. 5

   Pour the warm caramel into the prepared pan. Arrange the mango slices in an attractive pattern onto the caramel. Place the pan in the freezer while preparing the batter.

6. 6

   --- Batter ---

7. 7

   Combine 1 large egg, 2 yolks, ¼ cup (2 oz) of the buttermilk, 1 teaspoon vanilla extract and finely grated zest from 1 lime in a small bowl.

8. 8

   Sift together 6 ¾ oz cake flour, 1 ½ teaspoons baking powder and ¼ teaspoon table salt in a mixing bowl, add 8 oz granulated sugar and 2 oz almond flour. Run the mixer on low speed for 30 seconds to combine the dry ingredients.

9. 9

   Add 4 oz butter to the dry ingredients and mix until combined. Add the remaining ¼ cup of buttermilk to the flour and butter mixture. Turn the mixer to medium high for 2-3 minutes.

10. 10

    Turn off the mixer and scrape the bowl and paddle. Add the egg mixture in two batches, scraping between additions.

11. 11

    Starting from the outer edge of the pan, gently dollop the batter over the mango slices. Spread the batter to an even layer.

12. 12

    Bake until the center of the cake springs back lightly when pressed, or a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes.

13. 13

    Unmold the cake while it's still a little warm by running a paring knife around the sides of the cake and inverting onto a serving platter. If any caramel or mango slices stick in the pan scrape them out with a small spatula and replace on the cake while still warm.

14. 14

    Serve warm or room temperature.