Mango Sour Cream Cake - Recipe from Scratch

      This quickly prepared cake becomes an indulgent dessert when you obtain a perfectly ripe golden mango. Its flavor is as vibrant and cheerful as a sunny summer day.

      

      Yields 1 (8-inch) cake

      

      ¾ cup (170 grams) unsalted butter, softened

      1 cup (200 grams) granulated sugar

      2 large eggs (100 grams), at room temperature

      2 teaspoons (8 grams) vanilla extract, divided

      1¾ cups (219 grams) all-purpose flour

      1 teaspoon (5 grams) baking powder

      ½ teaspoon (1.5 grams) kosher salt

      ¼ teaspoon (1.25 grams) baking soda

      ¼ cup (60 grams) sour cream, at room temperature

      3 tablespoons (45 grams) whole milk, at room temperature

      1¼ cups (175 grams) diced peeled mango

      1½ cups (180 grams) confectioners’ sugar

      2 tablespoons (30 grams) fresh lime juice

      Garnish: diced peeled mango

      Preheat the oven to 350°F (180°C). Coat a tall-sided 8-inch round cake pan with baking spray that contains flour. Line the bottom of the pan with parchment paper. In the bowl of a stand mixer with the paddle attachment, beat the butter and granulated sugar at medium speed until light and fluffy, about 3 to 4 minutes, ensuring to scrape the sides of the bowl and paddle. Add the eggs one by one, mixing until combined after each addition. Incorporate 1 teaspoon (4 grams) of vanilla.

      In a medium bowl, combine the flour, baking powder, salt, and baking soda. In a small bowl, mix the sour cream and milk. With the mixer on low speed, gradually add the flour mixture to the butter mixture alternately with the sour cream mixture, starting and finishing with the flour mixture, mixing until just blended after each addition and scraping the bowl's sides and paddle. Using a rubber spatula, gently fold in the mango. Transfer the batter to the prepared pan.

      Bake until a wooden pick inserted into the center comes out with a few moist crumbs, approximately 50 to 55 minutes, covering with foil during the last 10 minutes to prevent over-browning. Allow the cake to cool in the pan on a wire rack for 10 minutes. Remove it from the pan and let it cool completely on the wire rack.

      In a small bowl, whisk together the confectioners’ sugar, lime juice, and the remaining 1 teaspoon (4 grams) of vanilla. Pour this mixture over the cooled cake. If desired, garnish with mango. Allow to sit until the glaze sets, about 15 minutes. Store in an airtight container in the refrigerator for up to 3 days.

      We'd love to hear how it turned out!