Mango Upside-Down Cake

Mango Upside Down Cake

Mango Upside Down Cake

Today was a beautiful day in Tulsa, OK.  It had finally warmed up and we had beautiful sunny skies.  We decided to invite some friends to grill out and I wanted to make something sweet.  I still had a mango sitting on the counter, so I pulled out my Cooking Light cookbook that I got from the Goodwill for $2.50 and searched under mango.  I found this recipe and I had everything but the crystallized ginger, so I ran over to the store to pick some up.  I found it in the produce section where they keep the dry fruit and nuts.

This cake turned out delicious!  The sugar and crystallized ginger gave it this great crispy edge.  I encourage you….like always to try it out.  It was yummy deliciousness. 😀
Mango Upside-Down Cake  8 Servings
1 Tbs butter or stick margarine, melted
1/4 cup packed dark brown sugar
2 Tbs chopped crystallized ginger
1 cup sliced peeled mango (about 1 medium)
2/3 cup gradulated sugar
5 Tbs of butter or margarine, softened
3 large egg whites
1 1/2 tsp vanilla extract
1 1/3 cups all-purpose flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
3/4 cup of milk

Preheat oven to 350 degrees

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

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

Bake at 350 degrees for 40 minutes. Cool in pan 5 minutes on wire rack. Loosen cake from sides of pan. Place a plate upside down on the top of the cake. Invert onto plate, let cool and serve.



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