Awhile ago, Ethan and I went out to dinner on a Friday night. After happily stuffing ourselves with California rolls, salmon, teriyaki steak and fried rice, we headed over to the movie theater to digest. On our way there, we passed a little sushi place and I said, "We need to try that place. A blogger told me it was good." And Ethan so sassily replied, "You talk about bloggers like they are your homies." Well, Ethan dear, they are. There are some bloggers out there who I know are my homies. But maybe we can think of a different name than "homies". It seems so juvenile to me.
2 mangoes, peeled
1/2 cup butter
3/4 cup brown sugar (preferably dark brown sugar)
1/2 cup butter, softened
3/4 cup sugar
1 tsp pure vanilla extract
1 2/3 cup flour
2 tsp baking powder
1/4 tsp salt
3/4 cup milk
Set oven to 350 degrees. Trace the bottom of a 9 inch round cake pan onto a piece of parchment paper. Cut the circle out. Spray the bottom and sides of the pan with non-stick spray. Put the parchment circle in the pan. Spray the parchment. Set aside.
Slice the mangoes into thin strips and set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, add the brown sugar and the mangoes. Gently stir. Cook until the mixture is bubbling and the brown sugar is melted. Cook for 5 minutes. With a slotted spoon, remove the mangoes and put into a bowl. Continue cooking brown sugar and butter mixture until it is a thick syrup, about 3 minutes. Remove from heat and set aside.
Using tongs, gently place the mangoes in a single layer on the bottom of the sprayed pan. Set aside.
In a large mixing bowl, add the butter and sugar and cream together using a hand mixer. Once light and fluffy, add the eggs and vanilla. Mix well. In a separate bowl, combine the flour, baking powder and salt. Add the flour mixture to the batter in three parts, alternating with the milk in two parts.
Gently pour batter over the mangoes in the prepared pan. Bake for 30-35 minutes, or until an inserted toothpick comes out clean. Let cake cool in pan on wire rack for 30 minutes. Invert cake onto a cake plate and pour remaining brown sugar syrup over the top. If the brown sugar syrup is too thick to pour, reheat it for a minute or two on the stove top.