Mango Upside-Down Cake

Ingredients

• 1 tablespoon butter or stick margarine, melted
• 1/4 cup packed dark brown sugar
• 2 tablespoons chopped crystallized ginger
• 1 cup sliced peeled mango (about 1 medium)
• 2/3 cup granulated sugar
• 5 tablespoons butter or stick margarine, softened
• 1/2 cup egg substitute or 3 large egg whites
• 1 1/2 teaspoons vanilla extract
• 1 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup fat-free milk
• Frozen fat-free whipped topping (optional)

Preparation

1. Preheat oven to 350°.
2. Coat bottom of a 9-inch round cake pan with 1 tablespoon melted butter. Sprinkle with brown sugar and ginger. Arrange mango slices spokelike over the brown sugar mixture; set aside.
3. Beat granulated sugar and 5 tablespoons butter at medium speed of a mixer until well-blended. Add egg substitute and vanilla, beating until well-blended. Lightly spoon flour into measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan.
4. Bake at 350° for 40 minutes. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan. Place a plate upside down on top of cake. Invert onto plate. Garnish with whipped topping, if desired.