Mango Upside-down Cake I

Description

Contributed by World Recipes Y-Group

Ingredients

• 2 cups peeled and sliced ripe mangoes
• 2 tbsp lemon juice
• 1 tbsp + ¼ cup (60 ml) butter or margarine
• ⅓ cup light brown sugar
• ½ cup sugar
• 1 egg
• 1¼ cups flour
• 1 tsp baking powder
• ½ tsp ground ginger
• ¼ tsp salt
• ½ cup milk

Directions

1. Combine the sliced mangoes and lemon juice in a non-reactive bowl and toss to coat the mangoes.
2. Allow to stand at room temperature for 15 minutes.
3. Melt the tablespoon (15 ml) of butter or margarine in an 8 inch cake pan or non-reactive casserole.
4. Using an iron skillet will cause the mangoes to discolour.
5. Add the brown sugar and arrange the mango slices in an attractive pattern.
6. In a separate bowl, cream the remaining butter or margarine and sugar and beat in the egg.
7. Add the remaining dry ingredients one third at a time, alternating with the milk, and beat until the batter is smooth.
8. Pour over the mangoes.
9. Bake in a preheated 350°F oven for 50 to 60 minutes, until a toothpick inserted in the centre comes out clean.
10. Allow to cool for 5 minutes, then invert onto a serving platter.
11. Serve warm or at room temperature.