scratch - Mango UpsideDown Cake
Source of Recipe
debbie's country cookin
List of Ingredients
scratch - Mango UpsideDown Cake
1 Tbsp. Butter or Stick Margarine, melted
1/4 Cup Packed Dark Brown Sugar
2 Tbsp. Chopped Crystallized Ginger
1 Cup Sliced, Peeled Mango (about 1 medium)
2/3 Cup Granulated Sugar
5 Tbs. Butter or Stick Margarine, softened
1/2 Cup Egg Substitute or 3 Large Egg Whites
1 1/2 teas. Watkins Vanilla Extract
1 1/3 Cups All-Purpose Flour
2 teas. Watkins Baking Powder
1/2 teas. Watkins Cinnamon
1/4 teas. Salt
3/4 Cup Fat-Free Milk
Frozen Fat-Free Whipping Topping (optional)
Preheat oven to 350. Coat bottom of a 9-in. round cake pan with 1 Tbsp.
melted butter. Sprinkle with brown sugar and ginger. Arrange mango
slices spoke like over the brown sugar mixture. Set aside. Beat
granulated sugar and 5 Tbs. butter at med. speed of a mixer until well
blended. Add egg substitute and vanilla. Beat until well blended.
Lightly spoon flour into measuring cup, level with a knife. Combine
flour, baking soda, cinnamon and salt. Add flour mix to sugar mix
alternately with milk, beginning and ending with flour mix. Mix well
after each addition. Pour batter into prepared pan. Bake at 350 for 40
minutes. Cool in pan for 5 minutes on a wire rack. Loosen cake from
sides of pan. Place a plate upside down on top of cake. Invert into
plate. Garnish with whipped topping, if desired. Yield - 8 servings. Recipe
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