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Mango Upside-Down Cake




Source of Recipe


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Mango Upside-Down Cake

Dessertdujour.com
Makes 8 servings.

1 tablespoon stick margarine, melted
1/4 cup packed dark brown sugar
2 tablespoons chopped crystallized ginger
1 cup sliced peeled mango (about 1 medium)
2/3 cup granulated sugar
5 tablespoons stick margarine, softened
1/2 cup egg substitute or 3 large egg whites
1-1/2 teaspoons vanilla extract
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup fat-free milk
Frozen fat-free whipped topping (optional)

Preheat oven to 350F.

Coat bottom of a 9-inch round cake pan with 1 tablespoon melted butter. Sprinkle with brown sugar and ginger. Arrange mango slices spokelike over the brown sugar mixture; set aside.

Beat granulated sugar and 5 tablespoons butter at medium speed of a mixer until well-blended. Add egg substitute and vanilla, beating until well-blended. Lightly spoon flour into measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan.

Bake at 350F for 40 minutes. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan. Place a plate upside down on top of cake. Invert onto plate. Garnish with whipped topping, if desired.

One serving equals: Calories: 271 ( Calories from fat: 30%); Fat: 8.9g ( Saturated fat: 5.4g, Monounsaturated fat: 2.5g); Protein: 4.2g; Carbohydrate: 44.1g; Fiber: 0.9g; Cholesterol: 24mg; Sodium: 276mg