LOW FAT -- Mango Upside Down Orange Cake

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* Exported from MasterCook *

 

Mango Upside-Down Orange Cake

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Cake Desserts

Sept '96

 

Amount Measure Ingredient -- Preparation Method

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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.

 

Serving Size: 1 wedge

 

Source:

" Cooking Light, September 1996, p.84 "

Copyright:

" Cooking Light "

 

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Per serving: 249 Calories (kcal); 8g Total Fat; (28% calories from fat); 3g

Protein; 42g Carbohydrate; 24mg Cholesterol; 256mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat;

1 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 4088 0 0 0 0 0 0 0 0 20159