I have a seriously bad case of spring fever this year. It has been really really nice here in Alabama (evident by the lack of posts here) and Kathryn and I have been spending a lot of time outside playing. I am ready for the pool and for sunscreen and for flip flops... and for tropical flavored rum spiked drinks. When I get spring fever I tend to force my loved ones to eat grilled meats and veggies and sit outside on the patio furniture..... warm or not. I also start grocery shopping like it is summer... buying tropical fruits and popsicles. On one of my recent expeditions to Costco I convinced myself and my husband that I needed a case of mangos. " I've got several good recipes at home that call for mangos..." I said. Ahem... yeah. Several. After I get my case of beautiful mangos home I wonder... What in the hell am I going to do with all of these?! So I hit the books and a very unlikely gal came to my rescue... Ol' Martha.
Pineapple Mango Upside Down Cake
10 tablespoons unsalted butter, room temp
1 medium ripe pineapple, peeled and cut into thick slices
1 medium ripe mango
½ cup light brown sugar, packed
1 ½ cup all purpose flour
½ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup sour cream
Preheat oven to 350. Butter an 8x8 pan, line with parchment and butter parchment. Using a 1.5 inch cookie cutter, cut rounds out of the centers of the 4 pineapple slices. Finely chop the remainder of the pineapple to yield 1 cup. Place chopped fruit in mesh sieve to drain.
Cut the mango lengthwise and using the same 1.5 inch cookie cutter, cut out rounds to fit inside the pineapple. Finely chop the remaining mango to yield ½ cup and add to the sieve.
In the bowl of an electric mixer fitted with paddle attachment, cream 2 tablespoons of the butter with the brown sugar until light and fluffy, about 3 minutes. Using a small offset spatula, evenly spread the butter mixture on the bottom of the pan. Place the pineapple rings in each corner of the pan and fit the mango rounds inside the pineapple.
In a medium mixing bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
In the bowl of the electric mixer, beat the remaining stick of butter with the granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Turn mixer on low speed and add in the flour mixture in 2 parts alternating with the sour cream. Start with the flour mix and end with it as well.
Spread the drained chopped fruit over the top of the pineapple rings, making sure to fill in any gaps. Spread the cake batter evenly over the fruit. Pop that baby in the oven and bake for about 50 minutes or until cake tester comes out clean. Invert cake onto serving platter and enjoy.
This is one Martha recipe that I can say comes out beautifully. The only substitutions I made were to use vanilla yogurt instead of the sour cream, simply because I didn't have any sour cream and I also used dark brown sugar instead of light for the same reason. The cake came out so delicious even with my messing with it.....
Try this for an after summer grilled dinner.... with a big scoop of vanilla ice cream on the side. Delicious!!