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.
Ingredients
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
Topping
½ cup sugar
1 tsp of cinnamon
Instructions
Preheat oven to 350F (325F convection). Cream together butter and 1 cup of sugar until fluffy.
Add room temperature eggs, one at a time, mixing well between each.
Add sour cream and vanilla extract, mix until blended.
In a separate bowl mix the flour, baking soda, baking powder and salt.
Add the mixture to the creamed ingredients and mix together until just blended.
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
Butter a 9×9 baking dish. Pour in half of the batter and smooth out.
Add half of the diced mango, distributing evenly.
Mix second measure of sugar with cinnamon in a separate bowl.
Sprinkle half of the topping mixture onto the mango.
Add the remaining batter and cover with the remaining diced 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.
How did your fresh mango cake turn out? Let us know in the comments below.
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