Pineapple-Mango Upside-Down Cake

topping

Ingredients

pineapple, fresh, large ½" slices
1¾ cups
mango, fresh, sliced
¾ cups (1 medium/large)
rum, light
¼ cups
butter
2 tbsp
brown sugar
1/3 cups

Instructions

  1. Soak pineapple and mango slices in rum.
  2. Preheat oven to 325°F. Move rack to lowest position. Line edge of 9” spring form with parchment paper. Put butter in spring form pan, and melt for 1-3min.
  3. Add brown sugar to melted butter in pan, and pat into an even layer with a spoon.
  4. Arrange 1 cup of pineapple and ½ cup of mango slices evenly on butter/sugar layer. Save the remaining pineapple and mango for the cake batter. Ingredients (cake): almonds, whole or sliced ½ cups salt 1 tsp flour 2 cups baking powder 2 tsp cinnamon 1 tsp nutmeg ½ tsp butter 12 tbsp (1½ sticks) sugar 1½ cups brown sugar ½ cups eggs 4 sour cream 1 cups vanilla extract 2 tsp almond extract ¾ tsp pineapple slices, rum soaked ¾ cups (saved from above) mango slices, rum soaked ¼ cups (saved from above)
  5. Preheat oven to 325°F, put racks in the two lowest positions. You will be first toasting almonds, and then baking the cake in a spring form pan. The instructions are throughout the steps below. But total bake/cooling time will be about 2hr.
  6. Spread single layer of almonds on cookie sheet, toast at 325°F for 10min (4-5min for sliced) until aromatic. Shake around nuts periodically for even toasting. Process/chop toasted almonds and salt together until finely ground and thoroughly mixed.
  7. In a medium bowl, whisk together almond mixtures, flour, baking powder, cinnamon, and nutmeg.
  8. Melt and cool butter. In a large bowl, whisk together sugar, brown sugar, and eggs together until thick and homogenous. Slowly whisk in the melted butter until thoroughly combined. Add in sour cream, vanilla extract and almond extract.
  9. Combine wet with dry ingredients by folding/whisking together until just combined. Do not over stir.
  10. Coarse chop the pineapple and mango slices. Lightly squeeze excess liquid and add fruit to batter. Gently fold fruit into the batter. Pour and evenly distribute batter in spring form pan.
  11. Bake at 325°F for 75-90min, until toothpick inserted into the center comes out with a few moist crumbs. Cool cake in spring form pan on a rack for 10min. Place a service platter over the top of the spring form pan, invert, and release the side spring of the pan. Remove parchment paper and bottom of pan from cake. Let cool completely.

Notes

recommended rums would be an inexpensive Puerto Rican rum, Cruzan, or a Brazilian cachaça rum, Leblon.