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Mango Upside Down Orange Cake

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  Margarine 1 Tablespoon, melted
  Firmly packed brown sugar 1⁄4 Cup (4 tbs)
  Mango 2 Medium, peeled, thinly sliced to make 1 1/2 cups
  All purpose flour 1 Cup (16 tbs)
  Baking soda 3⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Margarine 1⁄4 Cup (4 tbs), softened (Stick)
  Granulated sugar 2⁄3 Cup (10.67 tbs)
  Grated orange rind 2 Teaspoon
  Vanilla extract 1 Teaspoon
  Egg 1 Large
  Plain fat free yogurt 1⁄2 Cup (8 tbs)

Preheat oven to 350°.
Coat bottom of a 9-inch round cake pan with melted margarine.
Sprinkle brown sugar over margarine.
Arrange mango slices spokelike, 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 2/3 cup sugar at medium speed of an electric 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 350° for 30 minutes or until a wooden pick inserted in center of cake comes out clean.
Let cool in pan 5 minutes on a wire rack.
Loosen cake from sides of pan, using a narrow metal spatula.

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