Mango Upside-Down Cake

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

Ingredients:

1 tablespoon butter or 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 butter or 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)

Directions:

1. Preheat oven to 350°.
2. 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.
3. 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.
4. Bake at 350° 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.

By RecipeOfHealth.com