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Wake and Bake

Mango Pineapple Upside-Down Cake

Mango Pineapple  Upside-Down Cake

[Photograph: Carrie Vasios Mullins]

In this twist on the classic upside down cake, the pineapple is put in the batter, which adds extra moisture, texture, and a fruity flavor to the crumb. The top of the cake is sliced mango, which enhances the dish's tropical flavors.

About the author: Carrie Vasios Mullins is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Mango Pineapple Upside-Down Cake

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About This Recipe

Yield:serves 8
Active time:20 minutes
Total time:1 hour
Special equipment:stand mixer, 9-inch non-stick springform cake pan
This recipe appears in: Wake and Bake: Mango Pineapple Upside-Down Cake

Ingredients

  • For the Topping
  • 2 tablespoons unsalted butter, melted
  • 1/3 cup brown sugar
  • 1 mango, peeled, cored, and sliced into about 1/2-inch wide and 1/4-inch thick strips
  •  
  • For the Cake
  • 1 1/3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, at room temperature
  • 2/3 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2/3 cup sour cream
  • 3/4 cup diced pineapple, from about 1 small pineapple (hulled and cored)

Procedures

  1. 1

    Adjust oven rack to middle position and preheat oven to 350°F. Place 2 tablespoons melted butter in cake pan, swirl to coat pan, and top with 1/3 cup brown sugar. Set aside.

  2. 2

    In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and brown sugar until fluffy, about 3 minutes. Add egg, vanilla, and sour cream and beat to combine. Add dry ingredients and beat until just incorporated. Stir in pineapple.

  3. 3

    Place mango strips over brown sugar in cake pan, lining them up so that they cover the bottom. Pour in batter, using a rubber spatula to smooth over the mango. Bake cake until golden and a cake tester inserted into the middle of the cake comes out clean, about 30 minutes. Let cool 15 minutes then release from pan, mango on top.

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