Upside-down Mango Cake


1 ½ c. ripe mangoes, sliced

2 TB fresh lemon juice

¼ c. butter

1/3 c. brown sugar, firmly packed

1 large egg

3/4 c. buttermilk

¼ c. vegetable oil

¾ c. sugar

1 c. all-purpose flour

1/3 c. unsweetened cocoa powder

2 tsp. baking soda

½ tsp. cinnamon, vanilla extract

¼ tsp. salt

Garnish: ¼ c. apricot preserves


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