1 hour 10
- 1/2 cup unsalted butter at room temperature, plus extra for buttering pan
- 1-1/3 cups granulated sugar
- 2 large eggs
- 2-1/2 cups all-purpose flour, plus extra for dusting pan
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. kosher salt
- 1-3/4 cups diced mango (fresh or thawed from frozen)
- 1/4 cup buttermilk
- 1 tsp. almond extract
- 1 tsp. vanilla extract
- Confectioners' sugar for dusting (optional)
- Berries for serving (optional)
- 1Preheat the oven to 350°F.
- 2Grease a 9x13-inch baking pan with butter and dust with flour.
- 3In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft, about 2 minutes.
- 4Add the granulated sugar and continue to beat until well mixed and creamy, about another 5 minutes.
- 5One at a time, beat in the eggs on medium speed until completely smooth and creamy, about 2 minutes.
- 6In a large bowl, combine the all-purpose flour, baking powder, baking soda and salt.
- 7Put the diced mango, buttermilk, and extracts in a blender, and puree until completely smooth.
- 8In four additions, gradually beat the mango puree and the dry ingredients into the butter mixture, alternating wet and dry ingredients. Mix until completely combined.
- 9Scrape the batter into the greased and dusted baking pan and place in the oven.
- 10Bake for 30 minutes, or until the cake is golden brown on top, springy to the touch, and a wooden toothpick comes out dry when inserted.
- 11Remove from the oven and let cool. Turn the cake out upside down onto a board, and then flip right side up onto a platter.
- 12Dust liberally with confectioners’ sugar before serving, and garnish with berries of your choice.