Recipe information
Yield
serves 4
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
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Preparation
Step 1
Preheat the oven to 350°F. Butter a 2-quart baking dish. Toss the pineapple, mangoes, and brown sugar together in a bowl. In a separate bowl, whisk together the flour, cinnamon, salt, and baking soda.
Step 2
Beat the butter and granulated sugar in a mixing bowl until fluffy, about 2 minutes. Beat in the vanilla. Add the eggs, one at a time, beating well after each. Add the flour mixture; beat until just combined. Measure out 1 cup fruit mixture; fold the rest into the batter.
Step 3
Spread the batter into the prepared baking dish; sprinkle the reserved fruit over the top. Bake until golden on top and a cake tester inserted in the center comes out clean, 45 to 50 minutes. Serve warm.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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