marsha-tbay
Well-known member
Mango Upside-Down Orange Cake
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.
"Cooking Light, September 1996
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.
"Cooking Light, September 1996