Mango Ginger Upside-Down Cake

Name: Mango Ginger Upside-Down Cake
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

13 ingredients

5 steps

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.