Mango-Ginger Upside-down Cake

Preheat the oven to 350°F (175°C). Melt 3 tbsp butter in a 9-inch round cake pan over low heat, then sprinkle brown sugar evenly across the bottom.

Arrange the thinly sliced mango pieces in a single overlapping layer on top of the brown sugar mixture, creating a decorative pattern. Sprinkle the finely chopped crystallized ginger over the mangoes.

In a large bowl, cream together ½ cup butter and sugar until light and fluffy, approximately 3–4 minutes.

Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.

Whisk together flour, baking powder, cinnamon, salt, and vanilla in a separate bowl.

Alternate adding the dry mixture and milk to the creamed butter, beginning and ending with the dry mixture and stirring until just combined.

Stir the lemon juice into the batter until evenly distributed.

Gently pour the batter over the mango-ginger layer, spreading it evenly without disturbing the fruit arrangement.

Bake for 40 minutes until a toothpick inserted into the cake portion comes out clean and the top is golden brown.

Remove from the oven and let cool for 5 minutes, then run a thin knife around the edges of the pan to loosen the cake.

Place a serving plate over the cake pan and invert quickly and carefully, allowing the mango-topped cake to slide onto the plate. Leave the pan on top for 1 minute before removing to ensure the topping adheres.