Mango Upside Down Cake

3-4 mangoes, peeled and cut into strips
1 stick butter
3/4 C. brown sugar (packed)

1.  In small saucepan melt together butter and brown sugar on medium heat.  Add mangoes and simmer for 5 minutes, stirring often.  Remove mangoes with slotted spoon and set aside.  Allow butter and sugar to continue to simmer for about 3 minutes or until it becomes a syrup.  Remove from heat and set aside.

1 stick butter, softened
3/4 C. white sugar (you can reduce the amount to 1/2 C. if you'd like)
2 large eggs
1 tsp. vanilla extract
1 2/3 C. all-purpose flour
2 tsp. baking powder
Pinch of salt
3/4 C. milk

-Preheat oven to 350

2.  In medium bowl beat together butter and sugar until mixed, it will be lumpy.  Add in eggs and vanilla and mix in until blended.
3.  Add 1 cup of the flour, 1 tsp of the baking powder, the salt and half of the milk and beat until blended.  Add in remaining flour, baking powder and milk and mix until blended.
4.  Line a round 8" cake pan with non-stick spray and parchment paper which you will also spray with non-stick spray.  Layer mango slices on the bottom of the cake pan and carefully, and slowly, cover with cake batter.
5.  Bake for 30-35 minutes until top is a light golden color and an inserted knife comes out clean.  Let cool on a wire rack for 20-30 minutes and invert onto a serving plate.  Heat up the syrup on medium heat until warm and pour over cake.  Serve cake warm or cool; enjoy!

p.s.  You don't want to beat the batter too much because when you do you force the air out of it causing your cake to be more dense; the recipe for this cake should result in a light, fluffy cake.  Also, if you don't have parchment paper that is just fine, just grease your cake pan quite a bit more than usual.  Another tip when trying to remove cakes from their pans is to take a knife and run it around the side edge and then bang the pan a few times on the table, this helps to loosen the bottom of the cake and will help it come out better if you aren't using parchment paper.