Mango-Pineapple Upside-Down Cake

Directions

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