The other day I was on Twitter, for anyone who knows me – shocker. Ok, not so much. Other than Facebook, Twitter is my other home. Anyway, a fellow food blogger was looking for someone to make a Pineapple Upside down cake to go along with an article she’s writing. So I figured, what the heck. I’ve never made one, and the only upside down cakes I’ve ever had have been, well, not so great. So I figured there had to be a way to kick it up and make it amazing and oh by the way – not use a can opener in the process. The result – O-M-G!
Here’s my test of culinary greatness. 1) My husband can’t form complete words. 2) the kids eat seconds and thirds, and 3) I give away whatever is left quickly before the midnight cravings ensue and the whole thing is gone before it even has the thought of getting stale. This cake met all 3 criteria hands down, feet down, everything down. It is great! Truly great. Make it today, and tomorrow and the next day and don’t forget to give some to your neighbor.
Start by buttering your 8 inch square pan generously. Like Paula Deen generous. I use to butter wrapper to spread it around.
In the bowl of your electric mixer, add 2 tablespoons of butter and 1/2 cup of brown sugar and mix until light and fluffy. Spread it in the prepared baking pan as best you can. The mixture will be a little stiff and hard to spread, but don’t fret as it will melt to a beautiful caramel.
Add your pineapple rings and then cut out a small circle of Champagne Mango to fit in the hole.
Back in the mixing bowl, add 1 stick of butter and 1 cup of white sugar and mix until light and fluffy, about 2-3 minutes. Add the eggs one at a time, blending well after each addition. Mix in the vanilla. Next add the flour and sour cream alternating between the flour mixture and sour cream in 4 additions.
Add the reserved pineapple and mix to combine.
Spread evenly over the pineapple and mango slices.
Bake at 350 for 50-55 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for 30 minutes and invert onto a serving platter. Cool slightly and serve warm or at room temperature.
Pineapple & Champagne Mango Upside Down Cake
10 tbsp unsalted butter, room temperature
1 medium pineapple, ripe, peeled and cut into 1/2 inch thick slices
1 small champagne mango, peeled
1/2 c light brown sugar, packed
1 1/2 c flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 c sugar
1 1/2 tsp vanilla
1/4 c sour cream
1) Preheat oven to 350. Butter an 8 inch square cake pan, line with parchment paper and butter. Set aside.
2) Cut out a 1 1/2 inch to 2 inch circle from the cores of 4 of the pineapple slices. Finely chop remaining pineapple to equal 1 cup and set aside. Any remaining pineapple should be reserved for another use.
3) Cut the mango lengthwise in 1/2 inch thick slices and cut 1 1/2 to 2 inch circles to fit in the centers of the pineapple slices. Set aside.
4) In the bowl of a mixer, cream 2 tablespoons of butter with the brown sugar until light and fluffy. Spread evenly over the bottom of the prepared pan. Place the 4 pineapple rings and mango rounds on top of the butter and brown sugar mixture.
5) In a medium bowl, stir the flour, baking soda and powder and salt with a whisk to combine. Set aside.
6) In the mixing bowl again, add the remaining 8 tablespoons (1 stick) of butter and sugar and cream until light and fluffy. Add the eggs one at a time beating well after each addition. Add the vanilla and mix to incorporate. Alternate between the flour and sour cream and mix until just combined. Add the chopped pineapple and mix to incorporate – don’t overmix.
7) Spread the cake mixture over the pineapple slices evenly, making sure to fill any gaps.
8) Bake for 50-55 minutes, or until a cake tester comes out clean. Cool on a rack for 30 minutes. Run a knife around the edges of the pan to loosen and then invert on a serving plate, peeling off the parchment. Serve warm or at room temperature.
*Recipe adapted from Martha Stewart’s Baking Handbook