Mango-pineapple buckle

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

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.
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.
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.

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