Mango Ginger Upside-Down Cake |
|
 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
A great twist on the usual upside-down cake. From Cooking Light, June 1999 Ingredients:
1 tablespoon butter, melted |
1/4 cup dark brown sugar |
2 tablespoons crystallized ginger, chopped |
1 mango, peeled and sliced |
2/3 cup granulated sugar |
5 tablespoons butter, 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 nonfat milk |
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.
4. 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.
5. 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.
|
|