Peach and Mango Upside Down Cake

Ingredients

• Milk - 1/2 cup
• Vanilla extract - 1 teaspoon
• Egg - 1
• Granulated sugar - 3/4 cup
• Salt - 1/4 teaspoon
• Baking powder - 2 teaspoons
• All - purpose flour - 1 1/2 cups
• Mango - 1 large, peeled and sliced
• Peaches - 2 large, peeled and sliced
• Brown sugar - 1 cup
• Unsalted butter - 1/2 cup

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a 9-inch round cake pan, melt the butter over medium heat. Add the brown sugar and stir until melted and bubbly.
3. Arrange the peach and mango slices in a single layer on top of the brown sugar mixture.
4. In a mixing bowl, whisk together the flour, baking powder, and salt.
5. In a separate bowl, cream together the granulated sugar and softened butter until light and fluffy.
6. Beat in the egg and vanilla extract.
7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
8. Pour the batter over the fruit in the cake pan, spreading it evenly.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then invert it onto a serving plate.
11. Serve warm or at room temperature, and enjoy!