Fresh Mango Cake
 
 
Adapted from Ina Garten's Peach Cake recipe
Author:
Ingredients
  • 1 stick (4 ounces, 113g) Miyoko's unsalted butter (or regular unsalted butter), at room temperature
  • 1½ cups sugar, divided (7 ounces, 198g = 1 cup and 3½ ounces, 99g = ½ cup)
  • 2 large or extra large eggs (2.2 ounces, 63g each) (Ina calls for extra large eggs. If you don't have them handy, use large eggs. I find that some brands such as Eggland's Best large eggs are heavier than others so I use these instead of extra large).
  • 1 cup (8 ounces, 227g) Green Valley lactose free sour cream (or regular sour cream) at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (8½ ounces, 240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 2½ pounds ripe but firm mangos, peeled, pitted and sliced
  • ½ cup (2 ounces, 57g) chopped pecans
Preparation
  1. Preheat oven to 350 degrees. Grease a 9-inch square baking pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment (or large bowl and hand mixer), beat butter and 1 cup of sugar for 3 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs one at a time, then the sour cream and vanilla. Mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixture on low, slowly add the dry ingredients to the batter and mix until just combined. In a small bowl, combine the remaining ½ cup sugar and cinnamon.
  3. Spread half of the batter evenly in the pan. Use an offset spatula if you have one. Top with half of the mango slices, then sprinkle with two-thirds (about 5 tablespoons) of the sugar mixture. Spread the remaining batter on top, arrange the rest of the mangos on the batter and sprinkle with the remaining sugar mixture and the pecans.
  4. Bake the cake for about 55 minutes (check at 50 minutes), or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature. Any leftover cake can be frozen for a few months.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2021/01/06/fresh-mango-cake/