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Pineapple-Mango Upside-Down Cake Recipe

Nutrition per serving    (USDA % daily values)
CAL
832
FAT
145%
CHOL
74%
SOD
69%

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Ingredients for 6 servings

2 large eggs, separated

1 cup milk

2 teaspoons baking powder

1 1/2 sticks (3/4 cup) unsalted butter, room temperature plus more for baking dish

1 cup diced mango

6 fresh pineapple rings, peeled, cored, and cut 1/2-inch thick

Pinch salt

3 tablespoons red wine vinegar

1/2 cup plus 1 tablespoon superfine sugar plus more for dusting baking pan

1 1/2 cups all-purpose flour

1/4 cup toasted, roughly chopped macadamia nuts

1/2 cup packed light or dark brown sugar (see Chef's Note)

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