The combination of mangoes and butter in a cake is simply amazing. The cake has dense and moist crumbs with its rich and buttery taste, yet it feels light at the same time.
Ingredients
- 200 gr butter unsalted, softened
- 130 gr granulated sugar
- 4 large eggs (room temperature) about 58-60 grams with the shell
- 100 ml whole milk
- 200 gr all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 mango peeled and cut into slices
Instructions
- Butter, eggs, and milk should be at room temperature. Line your loaf pan with parchment paper at the bottom. Preheat oven to 350 F (180 C). My oven is a conventional oven with bottom heat only. Peel the mango. Use a sharp knife to cut near the stone on all sides. Cut into about 1/4-inch slices. We won’t use all of them
- Combine all-purpose flour, baking powder, and salt in a bowl. Whisk to combine
- Cracks all the eggs in a mixing bowl and beat them with a whisk and set aside
- I use a stand mixer fitted with a whisk attachment. Cream the butter and sugar at high speed (speed 8 on KA) until it’s pale, light, and fluffy. You may need to stop halfway to scrape the side of the bowl and continue to cream again. This is important so the cake won’t be hard and dense
- Lower the speed to medium (speed 6) and gradually add in the beaten egg, 1/4 at a time until they are fully incorporated
- Add the milk slowly and continue to mix until combined.
- Lower the speed to speed 2. Add the flour mixture batch by batch. The flour may not be fully incorporated, it’s okay. Stop the mixer and use a rubber spatula to scrape the side of the bowl and use a gentle swipe down and fold over motion to continue folding in the flour mixture until you no longer see any loose white flour. Don’t overmix
- Pour 1/3 of the batter into a prepared pan. Use a rubber spatula to help you smooth the batter. Arrange few slices of mango on top. Pour another 1/3 of the batter and add few more slices of mango. Then pour the rest of the batter on top. Smooth the batter and decorate with more mango slices on this final layer
- Bake in a preheated oven on the middle rack for 40 minutes or until a cake tester inserted into the cake comes out clean
- Let the cake cools down on the pan for 10 minutes
- Then loosen the side and transfer to a cooling rack to let it cools down completely
