Mango-Macadamia Upside Down Cake

• 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
• 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

1. 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.
2. 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.
3. Bake at 350u0b0 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.

mango, lemon juice, light brown sugar, butter, nuts, butter, sugar, egg, allpurpose, baking powder, ground ginger, salt, milk, crystallized ginger

Taken from www.tasteofhome.com/recipes/mango-macadamia-upside-down-cake/ (may not work)