Mango-Macadamia Upside Down Cake

Name: Mango-Macadamia Upside Down Cake
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings.
Ingredients: 1 medium mango, peeled and thinly sliced; 1 tablespoon lemon juice; 3 tablespoons light brown sugar; 1 tablespoon butter, melted; 2 tablespoons macadamia nuts, chopped; CAKE BATTER:; 2 tablespoons butter, softened; 1/4 cup sugar; 1 egg, lightly beaten; 2/3 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon ground ginger; 1/8 teaspoon salt; 1/4 cup 2% milk; Finely chopped crystallized ginger, optional

“This is a new, tropical version of an old favorite,” writes Carole Resnick of Cleveland, Ohio. “It will bring a bit of summer into your kitchen any time of year.”

Ingredients

1 medium mango, peeled and thinly sliced
1 tablespoon lemon juice
3 tablespoons light brown sugar
1 tablespoon butter, melted
2 tablespoons macadamia nuts, chopped
CAKE BATTER:
2 tablespoons butter, softened
1/4 cup sugar
1 egg, lightly beaten
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/4 cup 2% milk
Finely chopped crystallized ginger, optional

Directions

In a small bowl, combine mango and lemon juice. Line a 6-in. round baking pan with parchment paper; coat with cooking spray. Combine brown sugar and butter; spread evenly into prepared pan. Top with mango mixture; sprinkle with nuts. Set aside.
In a small bowl, cream butter and sugar. Beat in egg. Combine the flour, baking powder, ginger and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon batter over nuts.
Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving plate; remove parchment paper. Sprinkle with candied ginger if desired. Serve warm.