Saturday, February 23, 2013

Mango Pound Cake

Danielle is my coffee and food loving best friend, who I've known since grade 2 (which was a very VERY long time ago). She has a cute little boy who requested a mango cake. How could I say no? I had to make something that would hold up in a suitcase, because they live in Winnipeg and I live in Toronto. I came across this recipe for Mango Pound Cake was was originally a recipe for Sour Cream Pound Cake by Paula Deen. I love her! After reading both recipes, it seems that the only change that was made from the original recipe was swapping the sour cream for mango puree. I added a pinch of salt too.

I made a pound cake yesterday (and a few small sample cupcakes) to send back to Winnipeg with Danielle. They were a little sweet and there wasn't a lot of mango flavour, but they were delicious! I tried again today with less sugar, and I made cupcakes instead, because they bake a lot faster. I'm writing the recipe with the changes I've made, but if you decide to go with the original and use sour cream, you could probably add the extra 1/2 cup of sugar. Obviously the mango is sweeter than sour cream, therefore, not as much sugar is needed.

One other thing I did was use canned mangoes and pureed them. You can also buy canned mango puree, or use fresh mangoes. I had to make this cake yesterday because Danielle was leaving today, and the mangoes at the store were just too hard. That's why I had to go with the can. If you're using fresh mango, make sure it's sweet and ripe.

Yesterday, I alternated the eggs with the dry ingredients and used an electric mixer. Today I tried mixing the eggs with the sugar mixture and then mixing in the dry ingredients just until combined. Both of these methods produced the same texture.

Mango Pound Cake
Makes 1 loaf or 12 cupcakes

1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup mango puree
3 large eggs
1/2 teaspoon vanilla
1 1/2 cups all purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt

Preheat the oven to 350F and grease a loaf pan or line 12 muffin cups with paper liners.

Beat butter and sugar together on low speed for about 2 minutes. Mine didn't get fluffy, it just looked like wet sugar. Beat in the mango puree. Now it will start coming together.

In a bowl, lightly beat the eggs with vanilla.

In another bowl, sift together the flour, baking soda and salt.

Add the flour mixture and the egg mixture to the sugar mixture on low speed (so you don't make a big mess). Alternate, beginning and ending with flour.

Pour the batter into the loaf pan or divide among the muffin cups. Bake the loaf for about 50 minutes or until a tester comes out clean. Cupcakes will take somewhere between 15 and 20 minutes. Cool before serving.

Apparently these taste better the next day, but who can wait that long? I'm definitely trying this with sour cream next time, and putting glaze on them. I'm hoping they taste like sour cream glazed doughnuts!

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