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 ⓘ
Instructions
- Preheat oven to 350°.
- 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.
- 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.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
840
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).