Mango-Pineapple Upside-Down Cake

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup plus 3 tablespoons packed dark brown sugar
• 1 cup diced fresh mango
• 1 cup diced fresh pineapple
• 1/2 cup unsalted butter, softened
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 13 cup sour cream
• 1 teaspoon vanilla
• 1 cup plus 1 tablespoon flour
• 1/4 cup cornmeal
• 1 1/2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup finely chopped mango
• 1/4 cup finely chopped pineapple

1. Preheat oven to 350 degrees.
2. Lightly butter a 9-inch cake pan, and line with parchment or wax paper.
3. To make topping, in a small saucepan, melt butter with brown sugar.
4. Stir until smooth, and pour into cake pan; allow to cool slightly.
5. Sprinkle mango and pineapple over, and set aside.
6. To make cake, in bowl of electric mixer fitted with paddle attachment, beat butter until light, about 3 minutes.
7. Add brown and granulated sugars, and beat until light and fluffy, about 5 minutes.
8. Add eggs, one at a time, stopping and scraping down sides of bowl after each addition.
9. Beat in sour cream and vanilla.
10. Sift together flour, cornmeal, cinnamon, ginger, baking powder and salt.
11. On low speed, mix flour mixture into batter in three batches; gently fold in mango and pineapple.
12. Pour batter into the cake pan.
13. Bake until top is golden brown and a cake tester inserted into center comes out clean, 50 to 60 minutes.
14. Transfer to a wire rack to cool completely.
15. Invert onto a platter to serve.

butter, brown sugar, fresh mango, pineapple, unsalted butter, brown sugar, granulated sugar, eggs, sour cream, vanilla, flour, cornmeal, cinnamon, ground ginger, baking powder, salt, mango, pineapple

Taken from cooking.nytimes.com/recipes/8187 (may not work)