In the spirit of the season, SWMBO is allowing me to share her adaptation of an old (about 20 years) recipe from Cooking Light. We (and our families and guests) think it's pretty much the ultimate in upside-down cakes.
MANGO-GINGER UPSIDE-DOWN CAKE
Ingredients
1/2 tsp. vanilla
1/2 cup milk
1/2 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking powder
1 1/2 cups flour
2 eggs
1 cup sugar
1/2 cup butter
1 tbsp. lemon juice
3 mangos, thinly sliced
2 tbsp. crystallized ginger, finely chopped
1/4 cup brown sugar
3 tbsp. butter
Directions
Melt 3 tbsp. butter in 10 inch cast iron skillet. Remove from heat and sprinkle with brown sugar and crystallized ginger.
Toss mangos with lemon juice. Arrange over brown sugar mixture.
Beat 1/2 cup butter until creamy. Gradually add sugar. Add eggs, 1 at a time. Combine flour with baking powder, salt and cinnamon. Add to butter mixture alternately with milk. Stir in vanilla. Spoon over mangos.
Bake at 350' for 35-40 minutes. Cool in skillet 5 minutes. Invert onto serving platter.
Enjoy.