Monday, October 25, 2010

Pineapple Mango Upside Down Cake

Oh this is so good.  I haven't had a pineapple upside down cake in years.  I just got my Martha Stewart Baking Handbook the other day, and this is one of the first recipes that really caught my eye.  I loooove pineapple, and this recipe incorporates mango which added a nice tart contrast to the super sweet pineapple and brown sugar syrup.
The recipe is fairly easy to make, just a bit time consuming.  Mine didn't look nearly as lovely as Martha's but that's to be expected, Martha is perfect after all! (hah).  I don't have the right round cookie cutters she uses to make her mango slices fit perfectly into the pineapple rings, I just cut it out so it looked kind of sloppy, but when something tastes this good who cares right?  I served it up with some vanilla ice cream, and it was a delightfully tropical dessert on this miserable rainy day.

If you are tempted to skip the parchment paper, don't.  I never used to bake with parchment paper but it makes getting your cakes out of the pan an absolute dream.  No worries about bits of cake getting stuck, I highly recommend it.

Makes one 8-inch cake
  • 1 1/4 sticks (10 tablespoons) unsalted butter, room temperature, plus more for pan
  • 1 medium ripe pineapple (about 3 1/2 pounds), peeled and cut crosswise into 1/4-inch-thick slices
  • 1 medium ripe mango (about 3/4 pound), peeled
  • 1/2 cup packed light-brown sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup sour cream


  1. Preheat oven to 350 degrees. Butter an 8-by-8-inch cake pan, line it with parchment paper, and butter parchment. Using a 3-inch cookie cutter, cut out rounds from centers of four of the pineapple slices. Using a 1 1/2-inch cookie cutter, cut out the centers of each of the four rounds, and discard; set rings aside. Finely chop enough of the remaining pineapple to yield 1 cup (reserve remainder for another use). Place chopped fruit in a fine sieve set over a bowl to drain.
  2. Cut the mango lengthwise into 1/4-inch-thick slices. Using the 1 1/2-inch cookie cutter, cut out four rounds from mango slices; set aside. Finely chop enough of the remaining mango to yield 1/2 cup; add to the pineapple in the sieve.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat 2 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.
  4. In a medium bowl, sift together the flour, salt, baking soda, and baking powder; set aside. Place a reserved pineapple ring in each corner of the prepared pan. Place a reserved mango round in the center of each ring.
  5. In the bowl of an electric mixer fitted with the paddle attachment, beat remaining stick of 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.
  6. Transfer the chopped pineapple-mango mixture to cake pan; discard juice. Using a small offset spatula, carefully spread fruit in an even layer on top of cut-out fruit, making sure to fill all the empty spaces, including any gaps in the corners. Using the offset spatula, spread batter evenly over fruit.
  7. 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.

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