Spiced Mango Upside-Down Cake
Ingredients
- 1 cup low-fat or nonfat vanilla yogurt
- 3 Tbs. minced crystallized ginger ⓘ
- Pieces of crystallized ginger for garnish, optional ⓘ
- 13 cup packed light brown sugar ⓘ
- 1 28-oz. can sliced mangoes in syrup, drained ⓘ
- 3/4 cup whole wheat pastry flour ⓘ
- 3/4 cup all-purpose flour ⓘ
- 1 tsp. baking powder ⓘ
- 1/2 tsp. baking soda ⓘ
- 1/4 tsp. salt ⓘ
- 1/2 tsp. ground nutmeg ⓘ
- 1/2 tsp. ground ginger ⓘ
- 2 large eggs ⓘ
- 23 cup granulated sugar
- 1/4 cup vegetable oil ⓘ
- 23 cup low-fat plain yogurt
Instructions
- To make Ginger-Yogurt Topping: Line sieve or colander with cheesecloth, and set over bowl.
- Spoon yogurt into sieve, cover and let drain in refrigerator at least 30 minutes.
- Discard liquid.
- Put drained yogurt and minced ginger in bowl, and stir well.
- Set aside.
- To make Spiced Mango Upside-Down Cake: Preheat oven to 375F.
- Put oven rack on lowest position.
- Spray 10-inch cast-iron skillet or 9-inch cake pan with nonstick cooking spray.
- Sprinkle pan with brown sugar.
- Using back of spoon, press sugar evenly over bottom of pan.
- Arrange drained mango slices, round side down, on sugar.
- Put whole wheat flour, all-purpose flour, baking powder, baking soda, salt, nutmeg and ginger in mixing bowl, and whisk until blended.
- Put eggs and granulated sugar in separate bowl, and whisk until smooth.
- Add oil and yogurt, and whisk until smooth.
- Beat in vanilla.
- With rubber spatula, fold flour mixture in fourths into yogurt mixture.
- Pour batter over mango slices in pan; spread evenly.
- Bake 30 to 35 minutes, or until top is golden and cake starts to pull away from sides.
- Immediately loosen edges with knife.
- Place serving platter over skillet, then invert skillet and platter; remove skillet.
- Replace any mango slices still in skillet.
- Cool at least 20 minutes before serving.
- Serve warm or at room temperature with Ginger-Yogurt Topping.
- Garnish with crystallized ginger, if desired.
Nutrition & Diet Analysis (per serving)
749
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).