Рецепт Mexican Mango Cake
Mexican Mango Cake #Bundtbakers
Anyway the idea for this months Bundtbaker come from no other than Lauren Mitchell From Gate to Plate. She picked a great challenging theme that brought me a bit out of my comfort zone.
Mexican Mango Cake
Ingredients:
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 sticks butter
- 2 1/2 cup granulated sugar
- 6 eggs
- 2 teaspoons vanilla extract
- 2/3 cups buttermilk
- For the Mango Glaze
- 2 cups mango
- 2 tablespoons water
- 1 1/4 cup confectioners sugar
Directions:
Preheat oven to 350 degrees
spray your bundt pan liberally with cooking spray. Set aside.
Sift the flour, baking powder and salt in a large bowl.
In an electric mixer fitted with a paddle attachment beat the butter and sugar until light and fluffy. Add the eggs and vanilla and beat another minute or so.
In batches add the flour mixture, alternating with the buttermilk and ending with the flour mixture.
Pour the batter into the prepared bundt pan and bake until the cake is golden and a cake tester comes out clean. About 45-50 minutes. Invert the cake onto your platter.
FOr the Mango Glaze
Combine the mango, water and sugar in a food processor. Blend until smooth and thick, taste to adjust sweetness.I also pushed the mixture through a mesh sieve to make as smooth as possible.
Spoon the mango topping evenly over the top of the cake.
Our lovely group, Bundt Bakers, just keeps growing. It’s awesome! There are so many bundts for any tropical fruit loving person! Be sure to hop on over and check them out. Totally drool worthy!
Interested in learning more about us?? #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.
We take turns hosting each month and choosing the theme/ingredient.
Peace be with you,
Veronica