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.
- 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)
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.
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.
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.
stand mixer, 9-inch non-stick springform cake pan