Mango Raspberry Upside Down Cake

Preheat oven to 350.

Lightly spray a springform pan (or an 8-inch cake pan) with nonstick cooking spray.

For the fruit:
In a small bowl, melt butter in microwave for about 30 seconds. Add brown sugar and mix until smooth (add hot water if needed to thin). Pour sugar mixture into bottom of springform pan, spread to evenly coat pan. Arrange sliced mango on top of that and squeeze lemon juice over mangoes.

Puree raspberries and 1 Tablespoon of white sugar in food processor or blender (I have a Ninja making it very simple for small batches of ingredients, but if you don’t have this you could easily mash raspberries in a deep bowl with the back a spoon). Pour raspberries over mangoes and set aside.

Cake: In a food processor, pulse butter chunks and sugar until blended. Add eggs and vanilla, pulsing until blended. Stir in milk, flour, baking powder, and salt and pulse until incorporated. Pour batter over mangoes and raspberries.

Place the cake in the oven and bake for 40 minutes, until barely brown and toothpick comes out clean. Transfer to cooling rack. Once cool, invert cake onto a serving plate.