For the topping:
- 3 firm & ripe mangoes, peeled & sliced
- 2 tbsp freshly squeezed lemon juice
- 1/4 cup unsalted butter
- 1/3 cup packed light brown sugar**
For the batter:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1/2 cup unsalted butter, softened
- ¾ cup white sugar
- 2 large eggs
- 1 egg yolk
- 1 tsp vanilla extract
- 1/3 cup yogurt
- 1/2 mango puree
For the topping:
- Peel the mangoes. Cut off each side and slice them lengthwise. For how many, it depends on you, but do not slice it too thick or thin. Place them in a bowl and drizzle lemon on top. Set aside.
- In a sauce pan over low heat, and butter until melted. Add in brown sugar. Without stirring, cook sugar and butter until it begins to caramelize.
- Spread the mixture on a 9 inch round baking pan, making sure to swirl it around to coat bottom of the pan. Add/arrange the sliced mangoes as per the design you like. Set aside while you prepare the batter.
- Preheat oven to 350 F.
- In a bowl, combine flour, baking powder and salt.
- In another bowl, add in softened butter and sugar. Using an electric mixer, beat for 5 minutes or until light and fluffy.
- While still beating, add in eggs and egg yolk one at a time. Then add in vanilla and yogurt.
- Switching to spatula, add in half of the dry ingredients. Carefully, mix.
- Add in mango puree* and mix.
- Add in remaining dry ingredients and mix until combined. Do not overmix.
- Carefully transfer the batter into the prepared pan, over the mango slices, making sure not to spoil your pattern.
- Bake for 45-50 minutes or until toothpick inserted in the middle comes out clean.
- Remove from the oven and let cool on a wire rack for 10 minutes.
- Unmold the cake by running a knife along the edges of the pan and invert into a larger plate to continue cooling.
- Serve warm or at room temperature.
Source:The Not So Creative Cook
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