Ooey-Gooey Upside-Down Banana Mango Cake | Chef Ronnie Woo

Preheat oven to 350˚F. Wrap the bottom of a nonstick 9-inch (10 cup) springform cake pan with foil to prevent any liquids from leaking out during baking. Arrange the cut fruit in a double layer at the bottom of the prepared cake pan. Dot the fruit with the 4 tablespoons cut-up butter and sprinkle the brown sugar evenly over top. Bake until the butter and sugar begin to caramelize, about 20 minutes.

In a large mixing bowl, beat the remaining ½ cup butter and the granulated sugar with an electric hand mixer until light and fluffy. Beat in eggs, one at a time, followed by the egg yolk. In a separate bowl, combine the flour, baking powder, and salt. Carefully add the flour mixture to the butter mixture and beat just until combined. Add the buttermilk and vanilla and beat just until combined.

Pour the cake batter over the fruit in the cake pan and bake until a toothpick inserted into the center comes out clean, about 1 hour. Let cool 20 minutes before inverting onto a serving platter. Serve with ice cream, if desired.