1 1/2 sticks (3/4 cup) unsalted butter, room temperature plus more for baking dish
1/2 cup plus 1 tablespoon superfine sugar plus more for dusting baking pan
3 tablespoons red wine vinegar
1/2 cup packed light or dark brown sugar (see Chef's Note)
6 fresh pineapple rings, peeled, cored, and cut 1/2-inch thick
1 cup diced mango
1/4 cup toasted, roughly chopped macadamia nuts
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 large eggs, separated
1 cup milk
Upside-down cakes are old-fashioned American desserts. In summer, use ripe peaches and nectarines, even plums. I added mango for a twist on the classic pineapple upside-down cake. The cake is uncomplicated and not very sweet by itself; the pineapple juices and brown sugar sauce permeate the cake as it bakes. The result is luscious. It does not matter whether you use light or dark brown sugar. It depends on your preference and what you might have in your cabinet. Some people do not care for the stronger molasses flavor of dark brown sugar; others are disappointed in the flavor of light. It makes no difference to the cake. I suggest cutting the pineapple ring into pieces because whole rounds can be hard to cut when baked. The ring shape is a decorative touch to your pineapple upside-down cake, but it is not essential.
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