Mango Butter Cake (Adding fruit to a basic butter cake recipe)

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Mango Butter Cake

Are you looking for a simple cake recipe – something that you can add fruit to without worrying about a change in texture?  This is the one!  It’s similar to a pound cake – with a tight fine crumb – and a wonderful buttery flavor (enhanced by the addition of fruit).  You can use mangoes, or anything “mango-like” in texture (peaches, apricots, strawberries, apples, pears, etc.) – just peel and dice.  You could also use whole blueberries, raspberries, or blackberries.

For this version, made with mangoes, I used “mango extract” for flavoring.  But you can substitute with other flavors – lemon extract, vanilla extract, almond extract… whatever you think goes together.  For example, I might combine chopped up peaches/apricots with almond extract, apples/strawberries/blueberries with lemon extract, and other fruits with vanilla extract.

I LOVE this cake served lightly toasted, with a scoop of vanilla ice cream (and a little extra chopped fruit on the side)!  It also makes a wonderful cake to serve with tea, or just plain – by itself – as a simple dessert.  (If you would like to glaze it, mix 1 c. powdered sugar with 1 T. water, 1/4 tsp. salt, and 1/2 tsp. mango/vanilla/lemon extract, and drizzle over the cooled cake.)

Mango Butter Cake:

  • 1 c. unsalted butter (2 sticks)
  • 1 1/2 c. sugar
  • 4 eggs
  • 1 c. milk
  • 2 tsp. mango extract (or other flavoring)
  • 2 2/3 c. flour
  • 1 T. baking powder
  • 1/2 tsp. salt
  • 1 1/2 c. diced mango (or other fruit)

1.  Preheat oven to 350 degrees.  Spray an angel food cake or bundt cake pan with non-stick spray.  Sift the flour, salt, and baking powder.

2.  Cream the butter and sugar.

3.  Add the eggs, one at a time.

4.  Add the milk and mango extract, pour over the flour mixture, and mix gently until just combined.

5.  Stir in the mango.

6.  Pour into the prepared pan, and bake for 45-50 minutes.

7.  Cool for 10 min before inverting.

8.  Serve warm or at room temperature.

Comments

  1. I would love to do the cake but would you please let me know information in fl oz or thank you for you time

    • Mika Mika says:

      Sorry, I didn’t measure weight for this recipe. As far as volume goes, 1 c. = 8 oz usually, but you can’t really convert volume to weight – the recipe won’t turn out.

  2. Corinne says:

    do you use just all purpose flour?

    • Mika Mika says:

      Yes. Anytime I list “flour” I mean “all purpose flour”. If a specialty type of flour is preferred (such as cake flour), I will usually list that qualifier too. Happy baking! :)

  3. April says:

    I would like to put some frosting what ?

    • Mika Mika says:

      If you would like to glaze it, mix:
      1 c. powdered sugar
      1 T. water
      1/4 tsp. salt
      1/2 tsp. mango/vanilla/lemon extract

      Drizzle over the cooled cake.

  4. Azizah says:

    can I bake it in normal cake tin?

    • Mika Mika says:

      This is similar to a pound cake – which is very dense. So you can bake it in a 9″ X 5″ loaf pan instead of a tube pan if you like. I haven’t tried to bake it in a round cake pan – my guess is that it won’t work out as well (the edges might be overcooked while the center is undercooked).

      • May-May says:

        can i bake this as cup cake also with same recipe? thank u..)

        • Mika Mika says:

          You can, but keep in mind this is a denser cake similar to poundcake (it won’t be light like a traditional cupcake). If you choose to use a cupcake or muffin pan – you will probably need to decrease the baking time… I would start checking around the 25 minute mark for doneness.

  5. Pamela Yeap says:

    What is 1 T baking powder stated in the mango butter cake recipe?

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