Recipe: Mango Pineapple Upside Down Cake

MANGO PINEAPPLE UPSIDE DOWN CAKE

FOR THE TOPPING:
1/2 cup unsalted butter
1/2 cup plus 3 tablespoons packed dark brown sugar
1 cup diced fresh mango
1 cup diced fresh pineapple
FOR THE CAKE:
1/2 cup unsalted butter, softened
1 cup packed dark brown sugar
1/2 cup granulated sugar
3 large eggs
1/3 cup sour cream
1 teaspoon vanilla
1 cup plus 1 tablespoon flour
1/4 cup cornmeal
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup finely chopped mango
1/4 cup finely chopped pineapple

Preheat oven to 350 degrees F. Lightly butter a 9 inch cake pan, and line with parchment or wax paper.

TO MAKE THE TOPPING:
In a small saucepan melt butter with brown sugar. Stir until smooth, and pour into cake pan; allow to cool slightly. Sprinkle 1 cup diced mango and 1 cup diced pineapple over and set aside.

TO MAKE THE CAKE:
In bowl of electric mixer fitted with paddle at attachment, beat butter until light about 3 minutes.

Add brown and granulated sugars, and 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 mixture into batter in three batches; gently fold the 1/4 cup chopped mango and 1/4 cup chopped pineapple into the cake pan.

Bake until top is golden brown and a cake tester inserted into center comes out clean, 50 to 60 minutes. Transfer to a wire rack to cool completely.

Invert onto a platter to serve.

Servings: 6
Source: Newspaper Clipping