An upside down cake that’s naturally sweet
Nearly every fruit can be made into an upside down cake, it’s such a simple way to enjoy fresh fruit and cake simultaneously.
Mangoes are perfect for this cake because they give it a beautiful, vibrant color and add a natural sweetness, which allows for a less sugary cake batter. The perfect balance of tart and sweet. The perfumy aromas of mangoes are intensified when baked, and thus this experience is like aromatherapy.
I prefer a cast iron skillet for this recipe (and, frankly, for all my upside down cakes). I feel that the fruit has a more caramelized flavor and texture when I use this kind of pan. When using a well-seasoned cast iron skillet the fruit tends to release itself from the bottom of the pan with greater ease.