Recipe: Mango Upside-Down Cake (baked in a skillet, Mexican)

MANGO UPSIDE-DOWN CAKE

"This cake also may be made with pineapple, berries, apples, pears or peaches. The whole wheat flour gives it a sturdy texture that absorbs the mango juices during baking."

6 tablespoons butter, preferably unsalted
1/2 cup packed dark brown sugar
3 cups 1/2-inch cubes mango
3/4 cup all-purpose flour
3/4 cup whole-wheat flour (or additional all-purpose flour)
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup white sugar
1 large egg
3/4 cup buttermilk or plain yogurt

Position a rack in the middle of oven and preheat to 375 degrees F.

Melt the butter in a 10-inch skillet, with an ovenproof handle, preferably non-stick, over medium heat. Swirl the butter in the skillet until it turns nut-brown, then pour it into a medium bowl. Without wiping out the skillet, sprinkle the brown sugar evenly over the bottom. Top with mango cubes in an even layer.

In a large bowl, whisk together the flours, salt, soda and baking powder. Add the white sugar to the browned butter and whisk until thoroughly combined. Whisk in the egg, then the buttermilk or yogurt. Pour the wet ingredients into the bowl with the dry ones. Whisk to Combine thoroughly. Pour the batter evenly over the fruit in the skillet.

Slide the skillet into the oven and bake about 35 minutes, until the cake is golden brown and springy to the touch at the center. Remove and let cool 10 minutes.

Invert a plate over the skillet, then, holding plate and skillet firmly together with towels or pot holders, invert the two in one swift movement. Remove the skillet, and the cake is ready to serve. It's best right out of the oven.

Serves 8
Source: Mexican Everyday by Rick Bayless