Pineapple-Mango Upside-Down Cake

I had three super ripe mangos and half a super ripe pineapple. I love pineapple upside down cake so why not add mango to the party? Here is a recipe I adapted from the "Martha Stewart Baking Handbook."

Pineapple-Mango Upside-Down Cake

Pan Schmear:

1/4 stick unsalted butter (4 tablespoons), room temperature

1/2 cup packed light-brown sugar

Fruit:
1 medium ripe pineapple, peeled, cored and cut crosswise into 1/4-inch-thick slices
3 medium ripe mangos, peeled

For cake:
1 stick unsalted butter (8 tablespoons)

1 cup granulated sugar

2 large organic eggs

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon kosher salt

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/2 cup light sour cream (or plain yogurt)

Preheat oven to 350 degrees. Butter an 8-inch round cake pan, line it with parchment paper, and butter parchment. Place pineapple in a fine sieve set over a bowl to drain. Cut the mango lengthwise into 1/4-inch-thick slices. Add to the pineapple in the sieve.

In the bowl of an electric mixer fitted with the paddle attachment, beat 4 tablespoons butter with the brown sugar until light and fluffy, 2 to 3 minutes. Using a small offset spatula, evenly spread butter mixture in the bottom of the prepared pan; set aside.

In a medium bowl, sift together the flour, salt, baking soda, and baking powder; set aside. Place pineapple and mango slices in alternating slices around the pan, covering the bottom as much as you can.

In the bowl of an electric mixer fitted with the paddle attachment, beat the remaining butter with granulated sugar on medium speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition; scrape down the sides of the bowl as needed. Beat in the vanilla. With the mixer on lowest speed, add flour mixture in two parts, alternating with sour cream and beginning and ending with flour.

Using the offset spatula, spread batter evenly over fruit.

Bake, rotating pan halfway through, until cake is golden brown and a cake tester inserted in the center comes out clean, about 50 minutes. Transfer pan to a wire rack to cool 30 minutes. Invert onto a cake plate; peel off the parchment paper. Serve cake slightly warm or at room temperature.

Posted by Luisa