Mexican Mango Cake

I made this cake for a Mexican themed party that I attended and it was a hit (& SUPER Yummy)!!! AND SUPER easy to make!!

IMG_3353.jpg

Mexican Mango Cake
Serves 12
Write a review
Print
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
660 calories
92 g
165 g
29 g
8 g
17 g
204 g
184 g
67 g
1 g
10 g
Nutrition Facts
Serving Size
204g
Servings
12
Amount Per Serving
Calories 660
Calories from Fat 258
% Daily Value *
Total Fat 29g
45%
Saturated Fat 17g
87%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 165mg
55%
Sodium 184mg
8%
Total Carbohydrates 92g
31%
Dietary Fiber 1g
5%
Sugars 67g
Protein 8g
Vitamin A
26%
Vitamin C
17%
Calcium
9%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Cake
  1. 1 1/2 cups unsalted butter, room temperature
  2. 3 cups flour
  3. 1 1/2 tsp. baking powder
  4. 1/2 tsp. salt
  5. 6 large eggs
  6. 2 1/2 tsp. vanilla extract
  7. 2 1/2 cups granulated sugar
  8. 2/3 cup buttermilk
Topping
  1. 2 cups chopped mango
  2. 2 tablespoons water, plus extra, as needed
  3. 1 1/4 cup granulated sugar
  4. 4 ounces cream cheese
  5. 2 Tbs. tequila (optional)
Instructions
  1. Preheat the oven to 350 degrees F. Liberally butter and flour a 10-inch tube or Bundt pan.
  2. Sift the flour, baking powder and salt into a large bowl. In another large bowl, using an electric mixer beat the 1 /12 cups of butter and sugar until light and fluffy. Add the eggs, beating well after each addition. In batches, add the flour mixture, alternating with the buttermilk and ending with the flour mixture.
  3. Pour the batter into the prepared cake pan. Bake until the cake is golden and a cake tester inserted into the center comes out clean, about 45 to 50 minutes. Transfer the cake to a wire rack and cool completely in the pan. Invert the cake onto the wire rack, then put it on a cake plate or platter. (Cooks Note: The cake can be prepared 1 day ahead. Cover tightly with plastic wrap and store at room temperature.)
  4. Combine the mango, water, sugar cream cheese and tequila, if using, in a blender or food processor. Blend until smooth and thick, adding extra water, if needed. Taste and adjust the sweetness with extra sugar, if needed.
  5. Spoon the mango topping evenly over the top of the cake and decorate with edible flowers, if desired
  6. Cut into slices and serve.
beta
calories
660
fat
29g
protein
8g
carbs
92g
more
Jennifer Meyering http://www.jennifermeyering.com/

Like this Post? Share it with your friends

Other Posts You Might Enjoy

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>