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Mango Upside Down Orange Cake Recipe
|Margarine||1 Tablespoon, melted|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Mango||2 Medium, peeled, thinly sliced to make 1 1/2 cups|
|All purpose flour||1 Cup (16 tbs)|
|Baking soda||3⁄4 Teaspoon|
|Margarine||1⁄4 Cup (4 tbs), softened (Stick)|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Grated orange rind||2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Plain fat free yogurt||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2202 Calories from Fat 563
% Daily Value*
Total Fat 63 g97.6%
Saturated Fat 12.1 g60.5%
Trans Fat 0 g
Cholesterol 213.7 mg
Sodium 1474.9 mg61.5%
Total Carbohydrates 392 g130.7%
Dietary Fiber 14.5 g58.1%
Sugars 280.9 g
Protein 29 g57.8%
Vitamin A 141.1% Vitamin C 283%
Calcium 39.3% Iron 44.7%
*Based on a 2000 Calorie diet
Coat bottom of a 9-inch round cake pan with melted margarine.
Sprinkle brown sugar over margarine.
Arrange mango slices spokelike, working from center of pan to edge; set aside.
Combine flour, baking soda, and salt in a bowl; stir well.
Beat 1/4 cup margarine and 2/3 cup sugar at medium speed of an electric 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° for 30 minutes or until a wooden pick inserted in center of cake comes out clean.
Let cool in pan 5 minutes on a wire rack.
Loosen cake from sides of pan, using a narrow metal spatula.