Mango Upside-Down Cake
Yield: 6 servings
Prep: 20 min
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 1 large mango
- 1/4 cup butter
- 1/2 cup sugar
- 1 large egg
- 1 cup flour, sifted
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup vanilla non-fat yogurt
- 1 teaspoon lime zest
Brush a 9-inch cake pan with melted butter, sprinkle with
brown sugar. Peel and slice mango, lay mango slices in prepared
pan in a circular pattern. Cream butter and sugar; add the
egg. Combine dry ingredients and sift. Alternately add dry
ingredients and yogurt to butter mixture. Bake at 350 degrees
for about 25 minutes. Remove from oven and invert on cooling
rack. Should be served the same day.
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