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.
Cute kitchen moment!
On duty during the making of the mango cake, the faithful baking assistants – providing helpful and encouraging feedback via adoring looks. More Cleo and Ele
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.