Description
This is a terrific and easy mango cake recipe that turned out even better than I expected. The mix of olive oil and butter along with the Greek yogurt is what I think makes this cake incredibly moist and flavorful. It’s great for using overripe mango or even mango that isn’t as sweet as you had hoped.
Ingredients
- 1 cup white sugar
- ¼ cup unsalted butter, softened
- ¼ cup olive oil
- 1 medium egg
- 1 tablespoon brandy
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ cup Greek yogurt
- ½ cup milk
- 2 medium mangoes, peeled and diced
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.
- Beat sugar
- butter
- and olive oil together in a large bowl until light and fluffy
- 3 to 5 minutes. Mix in egg and brandy.
- Combine flour
- baking powder
- baking soda
- salt
- and cinnamon in a separate bowl. Mix flour mixture into the wet ingredients alternately with yogurt and milk
- stirring just until combined. Gently fold in mango. Spread into the prepared pan; batter will be thick.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 8