Upside-Down Skillet Cake
Makes ~8 slices
10 minutes prep time, 1 hour total
6 tablespoons unsalted butter
1/2 cup packed dark-brown sugar
3 cups fresh mango cut in 1/2-inch cubes OR 3 cups cubed pineapple, pears, peaches, or nectarines, or 3 cups (about 1 lb)of berries or cherries
3/4 cup all-purpose flour
3/4 cup whole wheat flour (or additional all-purpose flour)
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup white sugar
1 large egg
3/4 cup buttermilk or plain yogurt
Although you can use three cups of whatever fruit you like, I try to always include a cup of berries.
Preheat oven to 375 degrees and position one of the racks in the middle.
Melt the butter in a 10-inch ovenproof skillet (if you’re using nonstick, check what temperature it can go up to) over medium heat. Brown the butter slightly, but do not take your eyes off of it. In this case, browning it less is much better than burning it. Pour the butter into a medium bowl. Without wiping out the skillet, sprinkle the brown sugar evenly over the bottom and then place the fruit on top in an even layer.
In a bowl, whisk the flours, salt and baking soda and powder. In a separate bowl, whisk the white sugar into the browned butter until thoroughly combined. Whisk in the egg and then the buttermilk or yogurt. Add the wet ingredients to the dry ones and whisk until thoroughly combined.
Pour the batter evenly over the fruit. Bake for about 35 minutes or until the cake is golden and the center is springy to the touch.
Let cool 10 minutes. Carefully invert the skillet onto a plate, trying not to spill juices all over the place. Serve warm.
Adapted from Mexican Everyday
