Mango Cream Cake

  There's something very satisfying about compliments received for a cake you made from scratch.  It's a little harder to make a cake from scratch, but it's so worth it.  I am a huge fan of mangoes. Mango season for me is heaven. This cake has a slight citrus flavor from the mango puree.  Be sure not cut the mango too close to the core...it can give the cake a bitter taste.

Ingredients- Cake
1/2 cup unsalted butter, softened
1 cup sugar
3 large eggs
2 cups all-purpose flour
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup mango puree
1/2 teaspoon vanilla
1/2 cup sour cream
1 large mango (peeled, seeded and finely diced), for garnish (optional)

Directions

Preheat oven to 325̊ F. Lightly coat a bundt pan with nonstick cooking spray.

In a large bowl combine the flour, salt and baking soda. Whisk to blend. Set aside.
Using an electric mixer, cream the butter and the sugar until light and fluffy, about 4 - 5 minutes. Add eggs, one-at-a-time, beating well after each addition. Stir in the puree and the vanilla.

Add the flour mixture with the sour cream, stirring until just blended.

Pour the batter into the prepared pan. Bake until top of cake is golden and a tester, inserted into the center of the cake, comes out clean, about 50 - 60 minutes.

Cool the pan on a rack for 15 minutes. Run a knife between the edges of the cake and the pan to loosen, and then invert cake on rack. Turn cake right side up on rack and cool completely.

Ingredients- Icing
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
1/4 cup mango puree

Put all the ingredients into the bowl of your electric mixer and beat on low-medium speed until smooth.  Frost the cake and garnish with sliced mango.  Enjoy!

Recipe adapted from: http://www.epicurious.com

Thank so much to Amanda @ The Sweet Detail for featuring this recipe on her blog!