Mango-Pineapple Upside-Down Cake
Ingredients
Topping
- ½ cup unsalted butter = 1 stick
- ½ cup dark brown sugar packed (+ 3 tbsp)
- 1 cup fresh mango diced
- 1 cup fresh pineapple diced
Cake
- ½ cup unsalted butter softened
- 1 cup dark brown sugar packed
- ½ cup granulated sugar
- 3 eggs large
- ⅓ cup sour cream
- 1 tsp vanilla
- 1 cup flour + 1 tbsp
- ¼ cup cornmeal
- 1 ½ tsp cinnamon
- 1 tsp ginger ground
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup fresh mango finely chopped
- ¼ cup fresh pineapple finely chopped
Instructions
- Preheat oven to 350℉.
- Lightly butter 9-inch cake pan, and line with parchment or wax paper.
Topping
- Melt butter and brown sugar in small saucepan. Stir until smooth.
- Pour into cake pan. Allow to cool slightly.
- Sprinkle mango and pineapple over, and set aside.
Cake
- In bowl of electric mixer with paddle attachment (or hand mixer with beater attachments), beat butter until light, about 3 minutes.
- Add brown and granulated sugars. Beat until light and fluffy, about 5 minutes.
- Add eggs one at a time, stopping and scraping down sides of bowl after each addition.
- Beat in sour cream and vanilla.
- Sift together flour, cornmeal, cinnamon, ginger, baking powder, and salt.
- On low speed, mix flour batches into batter in 3 batches.
- Gently fold in mango and pineapple.
- Pour batter into cake pan.
- Bake until top is golden brown and a cake tester inserted into center comes out clean, 50-60 minutes.
- Transfer to a wire rack to cool completely.
- Invert onto a platter to serve.