Confections

MEXICAN MANGO CAKE #BUNDTBAKERS

Mango is a versatile fruit, and this is a delicious way to use it. The cake is sweet, rich, and delicious. Making it is as easy as eating it. 

MEXICAN MANGO CAKE

INGREDIENTS:

3 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3 sticks butter

2 1/2 cup granulated sugar

6 eggs

2 teaspoons vanilla extract

2/3 cups buttermilk

For the Mango Glaze

2 cups mango

2 tablespoons water

1 1/4 cup confectioners sugar

DIRECTIONS:

Preheat the oven to 350 degrees

spray the bundt pan liberally with cooking spray. Place aside.

Combine the flour, baking powder, and salt in a large bowl.

With an electric mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy. Beat in the eggs and vanilla.

Alternate adding the flour mixture with the buttermilk and ending with the flour mixture.

In the prepared bundt pan, pour the batter and bake until golden and a cake tester comes out clean. This should take 45-50 minutes. Invert the cake onto your serving platter.

Pour the mango glaze over the cake.

In a food processor, combine the mango, water, and sugar. I also pushed the mixture through a mesh sieve to make it as smooth as possible. Blend until smooth and thick, taste for sweetness.

Spread the mango topping evenly over the cake.

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John