Sunday, August 7, 2011

Mango Cake w/Cream Cheese, Greek Yogurt

       This is picture without the mango topping
     This is pictured with the mango topping

Please note:  You will need a total of 2 cups of chopped Mango.  1 cup for each section of this recipe.

Mango Topping for bottom of cake:  Blend in small bowl, put aside.
1 cup chopped mango
1/2 cup sugar
dash salt

Blend together:
1 cup pureed mango
1/2 cup canola oil
1-1/2 cups white sugar
2 large eggs
1/2 cup water
1 tsp vanilla extract
1 small lime, zest and juiced
1 tsp ground cinnamon
1/4 tsp salt

In small bowl mix:
1 1/2 teaspoons baking soda
2 cups all-purpose flour

Preheat oven to 350 degrees.  Grease and flour bundt pan.  Add mango topping to bottom of pan.
In food processor combine  mango, butter, sugar, eggs, water, vanilla, lime, cinnamon and salt.  In a bowl combine baking soda and flour.  Add wet ingredients to dry ingredients in bowl and mix with electric mixer until fully mixed.  Bake for approx. 35-45 mins, depending on baking pan.

Cream Cheese/Greek Yogurt Glaze:
4 ozs Cream Cheese
4 ozs Greek Yogurt
1/2 tsp vanilla
1/4 cup milk
1/4 cup white sugar 

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