Pineapple Mango Upside-Down Cake

This is Martha's recipe from her Baking Handbook, the picture was so gorgeous and sunny i just had to make it over the weekend.  It was a great learning experience because there were so many steps in this cake and it was pretty time consuming, used mostly on cutting up a whole pineapple.  If you don't know how to cut one up i suggest looking on YouTube for videos or going to  Seriously.

Anyways, since the directions were kind of a lot to take in, i'll try to break it down in Carmen steps.  
  1. Cut up 1 pineapple and remove the divots using the sharp end of a peeler. (this takes alot of time because you should be prepared to literally take out every single divot)
  2. Slice 4 good 1/4-inch-thick slices and cut out the core with either a small cookie cutter or gently with a knife (what i did)
  3. Peel and cut 1 mango and cut 4 circles from the flesh to fit into the hole that you just cut in the pineapple
  4. Finely chop up all of the remaining flesh from the pineapple and mango and put it in a sieve or a cheesecloth so all the juices drain from the fruit. You want it as dry as possible.
  5. Cut a piece of parchment paper to fit the bottom of a 8x8 square cake pan. butter all around and sides. Beat 1/2 cup brown sugar and 2 tablespoons of butter in a electric mixer for about 2-3 minutes.  When its done lay the brown sugar mixture on top of the parchment. Make sure its flat and even along the pan.  (while i was doing this i had no idea what this was for, but when it was done i realized it created a glaze on top of the pineapple rings.)
  6. Lay the pineapple rings and mango holes on top of the brown sugar

  7. Spread the chopped and drained fruit mixture on top of the rings

  8. Sift together 1.5 cups of flour, 1/2 tsp salt, 1/4 tsp baking powder and 1/4 tsp baking soda.
  9. Make the cake batter: Beat one stick butter with 1 cup sugar until creamy (2-3 minutes); Add 2 eggs (one at a time); Add 1 tsp pure vanilla extract; Add half of flour mixture (step 8); beat until combined; Add 1/4 cup sour cream; Add the rest of the flour mixture; Beat until everything is well combined.
  10. Spread the cake batter on top of the chopped fruit

  11. Bake for about 50 minutes, rotating halfway through and making sure a toothpick comes out clean when its done.
  12. Let cake cool in pan on a wire rack for 30 minutes.  Then flip it over on a cake stand or a plate and remove the pan.
  13. TA-DAAAA!! 
DONE!!! i was SO surprised to see it come out the way it did because i was convinced i was doing things wrong while i was making it.  but it was super yummy and moist. it tastes awesome with vanilla ice cream!  a must try (if you have about 2 hours to spare).
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