Mango Ginger Upside Down Cake

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A great twist on the usual upside-down cake. from cooking light, june 1999

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Steps

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Preheat oven to 350.

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Coat bottom of a 9-inch round cake pan with 1 tablespoon melted butter.

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Sprinkle with brown sugar and ginger.

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Arrange mango slices spokelike over the brown sugar mixture.

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Set aside.

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Beat granulated sugar and 5 tablespoons butter at medium speed of a mixer until well-blended.

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Add egg substitute and vanilla , beating until well-blended.

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Lightly spoon flour into measuring cups.

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Level with a knife.

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Combine flour , baking powder , cinnamon , and salt.

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Add flour mixture to sugar mixture alternately with milk , beginning and ending with flour mixture.

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Mix after each addition.

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Pour batter into prepared pan.

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Bake at 350 for 40 minutes.

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Cool in pan 5 minutes on a wire rack.

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Loosen cake from sides of pan.

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Place a plate upside down on top of cake.

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Invert onto plate.

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Garnish with whipped topping , if desired.

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Ingredients

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butter, dark brown sugar, crystallized ginger, mango, granulated sugar, egg substitute, vanilla extract, all-purpose flour, baking powder, ground cinnamon, salt, nonfat milk