Pineapple is a tropical fruit which is not associated with mainland America. But Americans just scream about pineapple upside down cake. This recipe of pineapple upside down cake is twisted with mango which pairs remarkably with brown sugar and cut through the plain cake. It is a plain treat with no frosting , gleaming with slick buttered pineapple and a variation would have cherries on it but its truly a delicious homemade delicacy.
Ingredients
- 3/4 cup unsalted butter, room temperature
- 1/2 cup plus sugar
- 3 tablespoons red wine vinegar
- 1/2 cup packed dark brown sugar
- 6 fresh pineapple rings, peeled, cored, and cut 1/2-inch thick
- 1 cup diced mango
- 1/4 cup toasted roughly chopped macadamia nuts
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
- 2 large eggs, separated
- 1 cup milk
- Preheat oven to 350 degrees F.
- Butter and sugar a 9 by 2-inch round baking pan or 6 ramekins (4-inch diameter)
- Melt 1/2 stick butter in a large saute pan over medium-high heat until hot. Heat until butter begins to turn brown. Remove pan from heat,
- Using a sauce whisk, add vinegar and brown sugar, and mix well. Return to heat to melt sugar, if needed.
- Pour a little of the brown sugar sauce in the bottom of the ramekins or baking pan.
- Cut each pineapple ring into pieces, maintaining the shape of the ring.
- Add 1 pineapple ring to each ramekin or line the bottom of the large pan with pineapple.
- Add mango around the pineapple.
- Drizzle pineapple with remaining brown sugar sauce and sprinkle with chopped nuts.
- Make the batter.
- In a large bowl, sift together flour, baking powder, and salt. Set aside.
- In a separate bowl, beat on medium to high speed one stick of softened butter using paddle attachment until light and fluffy.
- Add 1/2 cup superfine sugar and beat very well, until mixture is white and very light and fluffy.
- Beat in egg yolks, 1 at a time, beating well after each addition.
- Alternately mix 1/3 cup milk, then 1/3 of flour mixture into butter-egg mixture in 3 portions.
- Do not overmix.
- In another bowl, beat egg whites with clean beaters or a balloon whisk.
- When whites begin to foam, add remaining 1 tablespoon sugar and beat until they hold soft peaks.
- Scrape 1/2 the whites into batter and mix gently until blended.
- Fold in remaining whites carefully, until just blended. Divide batter among ramekins or pour into baking pan. (If using ramekins, place them on a baking sheet.)
- Place cake in preheated oven.
- Bake for about 20 to 30 minutes for ramekins or about 50 minutes for the round pan or until the tester comes out clean.
- Remove from oven and let cool about 10 minutes in the pan.
- Run a knife around the edges to loosen the cake and invert onto deep dessert plates or a deep platter so that the sweet syrup not overflow.
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