Upside-down pineapple and mango cake

22 May

My friend Amanda made an amazing (gluten-free!) upside-down pineapple cake that we couldn’t get out of our heads. So I decided to play along similar lines (but not gluten-free).

Fruit topping
1 Tbsp butter
1/8 cup sugar
6-8 slices of mango
6-8 slices of pineapple

1 2/3 cups flour
2/3 cups sugar
1/4 cup oil
1/4 cup pineapple juice
1 1/2 tsp baking powder
1/4 tsp salt
2/3 cup lait caillé, plain yogurt or buttermilk
2 eggs
1/2 tsp fleur d’oranger (opt)

Heat oven to 350°. In 9-inch round pan, melt butter in oven. Sprinkle sugar evenly over melted butter. Arrange pineapple and mango slices over sugar.

In medium bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and mango.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so sugar mixture can drizzle over cake; remove pan. Serve warm.


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