Mango Ginger Upside-Down Cake

• 1 tablespoon butter, melted
• 1/4 cup dark brown sugar
• 2 tablespoons crystallized ginger, chopped
• 1 mango, peeled and sliced
• 2/3 cup granulated sugar
• 5 tablespoons butter, softened
• 1/2 cup egg substitute or 3 large egg whites
• 1 1/2 teaspoons vanilla extract
• 1 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup nonfat milk

1. Preheat oven to 350u0b0.
2. Coat bottom of a 9-inch round cake pan with 1 tablespoon melted butter. Sprinkle with brown sugar and ginger. Arrange mango slices spokelike over the brown sugar mixture; set aside.
3. Beat granulated sugar and 5 tablespoons butter at medium speed of a mixer until well-blended. Add egg substitute and vanilla, beating until well-blended.
4. Lightly spoon flour into measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan.
5. Bake at 350u0b0 for 40 minutes. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan. Place a plate upside down on top of cake. Invert onto plate. Garnish with whipped topping, if desired.

butter, brown sugar, ginger, mango, granulated sugar, butter, egg substitute, vanilla, flour, baking powder, ground cinnamon, salt, nonfat milk

Taken from www.food.com/recipe/mango-ginger-upside-down-cake-227720 (may not work)