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Recipe: Mango Upside - Down Orange Cake
Similar Categories: Mango, Upside, Down, Orange, Cake
Serving Size : 8
1 tablespoon stick margarine -- melted
1/4 cup firmly packed brown sugar
1 1/2 cups thinly sliced peeled mango (about 2
medium)
1 cup all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup stick margarine -- softened
2/3 cup granulated sugar
2 teaspoons grated orange rind
1 teaspoon vanilla extract
1 large egg
1/2 cup plain fat-free yogurt
Preheat oven to 350º.
Coat bottom of a 9-inch round cake pan with melted margarine. Sprinkle brown
sugar over margarine. Arrange mango slices spokelike over brown sugar,
working from center of pan to edge; set aside.
Combine flour, baking soda, and salt in a bowl; stir well. Set aside. Beat
1/4 cup margarine and granulated sugar at medium speed of a mixer until
well-blended. Add orange rind, vanilla, and egg; beat well. Add flour
mixture to creamed mixture alternately with yogurt, beginning and ending
with flour mixture; beat well after each addition. Pour batter over mango
slices.
Bake at 350º for 30 minutes or until a wooden pick inserted in center of
cake comes out clean. Let cake cool in pan 5 minutes on a wire rack. Loosen
cake from sides of pan, using a narrow metal spatula. Invert onto a cake
plate, and cut into wedges. Serve cake warm.
1 tablespoon stick margarine -- melted
1/4 cup firmly packed brown sugar
1 1/2 cups thinly sliced peeled mango (about 2
medium)
1 cup all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup stick margarine -- softened
2/3 cup granulated sugar
2 teaspoons grated orange rind
1 teaspoon vanilla extract
1 large egg
1/2 cup plain fat-free yogurt
Preheat oven to 350º.
Coat bottom of a 9-inch round cake pan with melted margarine. Sprinkle brown
sugar over margarine. Arrange mango slices spokelike over brown sugar,
working from center of pan to edge; set aside.
Combine flour, baking soda, and salt in a bowl; stir well. Set aside. Beat
1/4 cup margarine and granulated sugar at medium speed of a mixer until
well-blended. Add orange rind, vanilla, and egg; beat well. Add flour
mixture to creamed mixture alternately with yogurt, beginning and ending
with flour mixture; beat well after each addition. Pour batter over mango
slices.
Bake at 350º for 30 minutes or until a wooden pick inserted in center of
cake comes out clean. Let cake cool in pan 5 minutes on a wire rack. Loosen
cake from sides of pan, using a narrow metal spatula. Invert onto a cake
plate, and cut into wedges. Serve cake warm.
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