It’s mango season on the Big Island, and what better use of mangos than for making a cake! This recipe for fresh mango cake has been adapted from Ina Garten’s peach cake recipe. Fresh mangos make a great filling for a cake but if you can’t get hold of fresh mangos then fresh peaches (or canned peaches) will work just as well.
1 stick of unsalted butter (1/4 pound)
1 cup of sugar
2 large eggs
1 cup sour cream
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 cups of fresh mango, diced
½ cup sugar
1 tsp of cinnamon
Preheat oven to 350F (325F convection). Cream together butter and 1 cup of sugar until fluffy.
Sprinkle half of the topping mixture onto the mango.
Sprinkle the rest of the cinnamon mixture on top.
Bake at 350F for approximately 45-55 minutes or until a toothpick comes out clean.
Serve warm! Goes well with vanilla ice cream or whipped cream.