Ingredients for Mango Ginger Upside Down Cake
- ½ cup (1 stick) softened unsalted butter
- Dark Brown Sugar
- Crystallized Ginger
- Mango
- ¾ cup granulated sugar
- 2 large eggs (or ¼ cup egg substitute)
- Vanilla Extract
- All Purpose Flour
- 1 ½ teaspoons baking powder
- Ground Cinnamon
- ¼ teaspoon salt
- Nonfat Milk
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How to Make Mango Ginger Upside Down Cake
- Preheat oven to 350°F (175°C).
- Grease a 9-inch round cake pan with 1 tablespoon of melted butter.
- Sprinkle 2 tablespoons of packed brown sugar and 1 teaspoon of ground ginger evenly over the bottom of the pan.
- Arrange 1 ½ cups of thinly sliced ripe mangoes in a spoke-like pattern over the brown sugar and ginger.
- In a separate bowl, cream together ½ cup (1 stick) of softened unsalted butter and ¾ cup of granulated sugar until light and fluffy.
- Beat in 2 large eggs (or 1/4 cup egg substitute) and 1 teaspoon of vanilla extract until well combined.
- In another bowl, whisk together 1 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, ½ teaspoon of ground cinnamon, and ¼ teaspoon of salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with ½ cup of milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter gently over the arranged mangoes in the prepared pan.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.
- Garnish with whipped cream or a dollop of coconut cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
122g
Fat
27g
Carbs
15g
