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. 😀
More Cake Love:
- Strawberry Chocolate Cake
- Ultimate Lemon Pound Cake
- Snickerdoodle Cake with Brown Sugar Buttercream
- Spiced Rum Apple Cake with Apple Cider Caramel Glaze
- Chocolate Coconut Cream Cake
- Praline Upside Down Cake
- Devil’s Food Cake
Items Used in this Recipe:
- Nordic Ware NonStick 9-in Round Layer Cake Pan
- KitchenAid Artisan 5-qt Mixer
- KitchenAid 5-Speed Handmixer
- GIR: Get It Right Premium Silicone Ultimate Spatula, 11 Inches, Studio White
- Stainless Steel Measuring Cups and Spoons
- Cake Stand
- Baker’s Secret Non-Stick Cooking Racks
- Anchor Hocking 6-Piece Glass Mixing Bowls
Yield: 8
Mango Upside-Down Cake
Ingredients
- 1 Tbs butter, 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 Tbs of butter, 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
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