Topping (starts on the bottom!):

4 Tbs. butter

½ cup brown sugar, packed

½ tsp. cinnamon

2 large mangos (peaches would also work great in this cake)


1 ½ cups flour

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 stick butter, softened to room temperature

2/3 cup sugar

1 tsp. vanilla

1 large egg

1 cup buttermilk (*see tip below if you do not have this on hand)

Preheat oven to 350 degrees.

Melt the butter in a large cast iron skillet (about 12” in diameter).  Add the brown sugar and cinnamon to the pan and stir until sugar is dissolved and bubbly.  Turn off the heat and spread the sugar mixture into one even layer on the bottom of the pan.

Peel the mangos and cut the flesh off around the pit.  Cut into ¼” – ½” thick slices and arrange on top of the sugar in concentric circles in one layer until the sugar is completely covered.

Combine the flour, baking powder, baking soda, and salt in a small bowl and set aside.

Combine the butter and sugar in the bowl of a stand mixer and beat with the paddle attachment, scraping down the sides and bottom of the bowl periodically, until well blended and the butter is light yellow in color.  Add the vanilla and egg to the bowl and continue to mix until well blended.

Alternately add the flour mixture and buttermilk to the bowl in small amounts and beat until just mixed, scraping down the sides periodically to make sure everything is incorporated.

Pour the batter over the mangos and bake for 35-40 minutes, until a tester inserted in the center comes out clean.

Let the cake cool for 10-15 minutes and then place a large serving plate on top of the pan and flip the pan upside down to release the cake.  Serve warm with vanilla ice cream on top…. YUM!!

*If you do not have buttermilk, you can make your own!  Simply combine 1 cup of milk with 1 tablespoon of eit1her lemon juice or white wine vinegar.  Let sit for 10 minutes to thicken and voila! Buttermilk!!