Mango-Pineapple Buckle

Name: Mango-Pineapple Buckle
Ingredients: 1 stick (1/2 cup) unsalted butter, room temperature, plus more for the baking dish; 1 small or 1/2 medium pineapple (about 1 3/4 pounds), peeled, cored, and cut into 1/2-inch pieces; 2 ripe mangoes, peeled and cut into 1/2-inch pieces; 2 tablespoons dark-brown sugar; 3/4 cup plus 2 tablespoons all-purpose flour; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1/2 cup granulated sugar; 1 teaspoon pure vanilla extract; 2 large eggs

11 ingredients

12 steps

Ingredients

1 stick (1/2 cup) unsalted butter, room temperature, plus more for the baking dish
1 small or 1/2 medium pineapple (about 1 3/4 pounds), peeled, cored, and cut into 1/2-inch pieces
2 ripe mangoes, peeled and cut into 1/2-inch pieces
2 tablespoons dark-brown sugar
3/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs

Directions

1

Preheat the oven to 350F.
2

Butter a 2-quart baking dish.
3

Toss the pineapple, mangoes, and brown sugar together in a bowl.
4

In a separate bowl, whisk together the flour, cinnamon, salt, and baking soda.
5

Beat the butter and granulated sugar in a mixing bowl until fluffy, about 2 minutes.
6

Beat in the vanilla.
7

Add the eggs, one at a time, beating well after each.
8

Add the flour mixture; beat until just combined.
9

Measure out 1 cup fruit mixture; fold the rest into the batter.
10

Spread the batter into the prepared baking dish; sprinkle the reserved fruit over the top.
11

Bake until golden on top and a cake tester inserted in the center comes out clean, 45 to 50 minutes.
12

Serve warm.