Mango & Blueberry Upside-down Cake
SERVES 12 PREP 30 minutes COOK 1 hour 30 minutes COST $2.35 a serve
60g butter, at room temperature,
plus 300g extra
¼ cup firmly packed brown sugar 2 mangoes, thinly sliced
¾ cup caster sugar
2 eggs, at room temperature 2 teaspoons vanilla essence 2 cups plain flour
1 teaspoon baking powder ¾ teaspoon table salt
Preheat oven to 180ºC/160ºC fan-forced. Grease and line the side and base of a 22cm (base measurement) round cake pan with baking paper.
Combine the butter and brown sugar in a small saucepan; cook and stir over low heat for 2 minutes or until sugar dissolves. Pour into base of prepared pan; tilt to cover base evenly. Arrange mango evenly over the top. Fill any gaps between mango with blueberries.
Using an electric mixer, beat extra butter and caster sugar in a large bowl until pale and creamy. Add eggs, one by one, beating until combined. Beat in essence. Fold in flour, baking powder and salt. Carefully spoon batter over fruit in prepared pan; level surface. Bake for 1 hour 25 minutes or until a skewer inserted at centre comes out clean. Stand in pan for 5 minutes, then turn upside down onto a serving plate to serve.