Recipes
Mango Upside-Down Cake
M E P N
Ingredients
1/2 cup plus 1/3 cup milk-free margarine, softened, divided
3 ripe mangoes, peeled and cut into 3-inch slices
3/4 cup light brown sugar, firmly packed
1 2/3 cups flour
2 tsp. baking powder
dash of salt
2/3 cup sugar
1 tsp. vanilla extract
3 T. oil plus 2 tsp. baking powder, mixed together
2/3 cup vanilla soymilk
Directions
In large skillet over medium heat, melt
1/2 cup margarine. Add mangoes and
brown sugar. Cook about 5 minutes,
stirring occasionally, until sugar
dissolves. Remove mangoes from skillet
and drain in a colander. Continue
cooking sugar mixture until a thick
syrup forms, about 5 minutes. Arrange
mango slices in a circular pattern in
an 8-inch cake pan. Add enough syrup
to just cover mangoes. Allow to cool.
Preheat oven to 350°. Sift together flour,
baking powder, and salt. Set aside. In
medium bowl, with an electric mixer
on medium speed, cream remaining
1/3 cup margarine. Gradually beat in
sugar and vanilla extract. Beat in oil
and baking powder mixture. Add flour
mixture and soymilk, beating until
smooth. Spread batter over mangoes.
Bake about 40 minutes, or until
toothpick inserted in center comes out
clean. Cool on wire rack 30 minutes.
Invert onto serving plate and remove
pan.
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