PINEAPPLE (or Mango) SKILLET UPSIDE-DOWN CAKE

Serves 8

maureen

Supper Club 1

ingredients

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

1
Preheat oven to 375 degrees and position rack in the middle.
2
Melt the butter in a 10-inch ovenproof skillet (preferably nonstick) over medium heat, swirl it until it turns nut-brown, then pour it in a bowl. Without wiping it out, sprinkle the brown sugar evenly over the bottom of the skillet and then place fruit in an even layer.
3
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.
4
Pour the batter evenly over the fruit. Bake for about 35 minutes or until the cake is golden and the center is springy to touch.
5
Let cool 10 minutes. Carefully invert the skillet onto a plate. Serve warm.