Mango-nut upside-down orange cake

8 Servings

Ingredients

Quantity Ingredient
1 tablespoon Nonfat Margarine; Melted
¼ cup Firmly Packed Brown Sugar
1½ cup Mangos; Thinly Sliced
1 cup All-Purpose Flour
¾ teaspoon Baking Soda
⅛ teaspoon Salt
¼ cup Stick Margarine; *Note
⅔ cup Granulated Sugar
1 teaspoon Vanilla Extract
¼ cup Egg Beaters® 99% Egg Substitute; Plus
⅛ cup Egg Beaters® 99% Egg Substitute; Or Equiv To 1 Lg Egg
½ cup Nonfat Plain Yogurt
1 tablespoon Pecans; Chopped, **Note

Directions

*NOTE:Original recipe used stick margarine. I used Promise Fatfree margarine for this. And for the ¼ C I used a low fat margarine but not Promise.

**NOTE: I added 1 T pecans which were not in the original recipe.

Preheat oven to 350 deg F.

Coat the 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 ¼ 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 350 deg F 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. In vert onto a cake plate, and cut into wedges. Serve cake warm.

Makes 8 servings.

This is absolutely fabulous!!

Entered into MasterCook and tested for you by Reggie Dwork <reggie@...>

Posted to Digest eat-lf.v096.n137 Date: Wed, 28 Aug 1996 22:23:52 -0700 From: Reggie Dwork <reggie@...> NOTES : Cal 231⅒

Fat 6.5g

Carbs 40.7g

Fiber 0.4g

Protein 3.3g

Sodium 263mg

CFF 24.9%

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