- 1/2 cup of unsalted butter, at room temperature, plus a little more for greasing the pan
- 1 and 1/3 cups of granulated sugar
- 2 large eggs
- 2 and 1/2 cups of all purpose flour, plus a little more for dusting the pan
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1/4 teaspoon of course sea salt
- 1 and 3/4 cups of diced fresh mango (about 2 mangoes) or thawed from frozen
- 1/4 cup of buttermilk
- 1 teaspoon of vanilla extract
- 1 teaspoon of almond extract
- confectioners’ sugar for dusting the top (optional)
- fresh berries for garnish (optional)
Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9 x 13 inch baking pan and lightly dust it with flour.
In a large mixing bowl, beat the butter until soft, for about 2 minutes. Add the sugar and continue to beat for about 5 more minutes, until the mixture is soft and creamy. Beat in the eggs, one at a time, until smooth and creamy, about 2 more minutes.
In another large bowl, combine the flour, baking powder, baking soda, and salt.
Place the diced mango, buttermilk, vanilla extract and almond extract in a blender. Puree until very smooth.
In four additions, add the flour mixture and the mango mixture, little by little, to the bowl with the butter mixture, beating after each addition, and alternating adding the wet and dry ingredients. Mix just until everything is completely combined.
Spoon the batter into the prepared baking pan. Bake in your 350 degree oven for about 30 minutes, or until the cake is lightly golden brown on top, springs back when touched, and a toothpick comes out clean when inserted in the center.
Allow the cake to cool. When it is cool, flip it upside down on a board and then turn it right side up onto a platter. Dust the top generously with confectioners’ sugar. Or, just leave it in the pan and cut slices from the pan, if desired. Enjoy!
This recipe is adapted from Pati Jinich @ patijinich.com.