MANGO POUND CAKE RECIPE | REAL SIMPLE
Here’s a fun twist on your average quick bread—a not-too-sweet loaf that folds in fresh chopped mango, while a blend of coconut oil and melted butter makes for a perfectly moist texture. Not only does coconut oil add delicious tropical flavor, it draws out the floral notes of mango. Pro tip: Do not under-bake this loaf—the mango adds extra moisture to the batter, and no one wants soggy pound cake. If you by some miracle have leftover cake, griddle up thick slices in melted butter. Bonus points for topping with a scoop of coconut ice cream or mango sorbet.
Provided by Dawn Perry
Total Time 3 hours 0 minutes
Yield 1 loaf
Number Of Ingredients 9
- Preheat oven to 350°F. Brush an 8½-by-4½-inch loaf pan with butter and line with parchment paper, leaving a 2-inch overhang on the long sides. Whisk flour, baking powder, and salt in a medium bowl.
- Beat butter, sugar, and coconut oil in a stand mixer fitted with the paddle attachment on medium-high until very light and fluffy, 8 to 10 minutes. Add vanilla and beat to combine.
- Add eggs, 1 at a time, and beat to combine (mixture may look broken). Scrape down sides of bowl, being sure to go all the way to the bottom. With mixer on low, add dry ingredients and beat until evenly combined. Fold in mango and transfer to prepared pan.
- Bake until golden and a skewer inserted in the center comes out clean, about 1 hour and 20 minutes. Let cool for 20 minutes in pan, then transfer to a wire rack to cool completely, at least 1 hour. Loaf will keep, tightly wrapped at room temperature, for up to 4 days.
MOIST MANGO POUND CAKE RECIPE | CHEFDEHOME.COM
This moist, mango pound cake needs nothing more than a dusting of confectioner's sugar to set off it's classic looks. With rich tropical mango taste, and subtle notes of coconut, this easy cake is an excellent dessert to keep in mind when you have a houseful of guests.
Summers mark the OFFICIAL Mango season and it will not be fare if we don't enjoy some delicious mango desserts. Isn't it?
Can you believe, this is my first seasonal cake recipe, on blog, this year? Even though I love baking and addicted to baking breads whole season, cakes and desserts always take a back seat. Even at thought of making something sweet, my "savory" mind redirects me to a different route!
For similar reasons, cake I bake are often fruit cakes which need nothing more than dusting of powder sugar and a dollop of sweetened heavy cream, at the maximum! Such cakes can be served for an informal dessert course and are even great for tea-time snacking or a family brunch.
I specially love the fact that I can simply wrap the leftovers in plastic wrap and savor a slice with tea next day. Trust me, on contrary to box-mix, or artificial flavored cakes....... fresh fruit based cakes taste even BETTER the next day.
Pound cakes are mostly served dusted with powdered sugar. One reason, because these cakes are so rich and moist, that icing or frosting is not required!
To keep this cake rich and moist yet milk and cream free, I have used coconut milk instead of dairy cream. Whole-fat Coconut milk not just beautifully replace heavy cream, but also gives this cake a delicious coconut taste.
PS: To make this cake fully dairy free, you have to replace butter with canola oil, coconut oil or cocoa butter.
Always Make from Scratch!
For an authentic homemade texture, I bake everything from scratch and always use unbleached all-purpose flour or gluten free nut-flours for baking breads and cakes. For home baking, I don't want that fine texture which is courtesy of extra fine-ground flours like cake flours. Trust me, more fine the flour is; more mess it creates in our body.
I always have a container of all-purpose flour in pantry and I use it for almost everything. A good quality unbleached all-purpose flour is really good enough for most home baking. In-fact, while baking breads, I add a portion of Whole Wheat Flour to incorporate whole wheat nutrition into many baked goods.
One simple question to ask: Why are we baking at home? In my books, to keep it health-friendly, wholesome, and yet tasting good. In my honest opinion, if you need those fine, pure-white cakes, it is cheaper to buy one from store! But! Caution! It also comes laden with lots of unhealthy ingredients like - bleached extra-fine flours, corn syrup, artificial preservatives, and artificial flavor enhancers.
While baking a Pound Cake or any cake in general, a few things I always keep in mind:
1) Always use room temperature ingredients. (Never use fridge-cold ingredients, ever!)
2) Always make sure oven is well preheated.
3) Always measure ingredients properly.
4) Never over-bake the cake.
5) Don't over-mix the batter.
6) Don't remove cake from pan too early or too late.
And above all, always follow the recipe :)
Even though this is my first seasonal cake of the year...... I'm certain, my love for seasonal fruits and twisted classics have made to blog before.
Here are few of my favorites so far:
1. Coconut and Orange Marmalade Cake
3. Egg-less Mango Cake with Chocolate Glaze
Specially, if you are looking for an eggless cake, I highly recommend trying the Egg less Mango Cake with Chocolate Glaze. Try this recipe and you will be surprised - how moist, rich, and delicious an egg-less cake can be!
Don't wait friends! Weekend is finally here! Go get some mangoes, make Mango Pound Cake and enjoy with family!
Have a great weekend! -Savita
Provided by Savita
Total Time 1 hours 20 minutes
Prep Time 15 minutes
Cook Time 1 hours 5 minutes
Yield 7" Pound Cake
Number Of Ingredients 13
- Pre-Prep - Preheat oven to 325 degree F. Prepare a 7 inch round pan (or square pan) with butter and flour. Rub the interior of pan with butter, then add flour and swirl it around to make a coating. Set aside. Also, peel mangoes, and using food processor puree the pulp to yield about 3/4 cup puree. (add 1-2 tbsp water if puree looks too thick or lumpy. It should be smooth like pancake batter. Not runny or too thick )
- Using a hand mixer or stand mixer, cream together room temperature butter and sugar until pale yellow in color.
- Batter should be creamy, pale yellow and not gritty (sugar fully dissolved)
- With mixer running at low add 2 eggs (one at a time), blending well after adding each egg. Also add coconut extract, coconut milk, oil, and 1/2 cup mango while mixing. Mix on medium for good 4 minutes or until mixture has good volume, and is creamy.
- In a bowl, add flour, salt, baking powder, and baking soda and sift together. Add 2 batch flour to wet mixture, 1/3 at a time, and fold with rubber spatula after every addition. Then add remaining 1/4 cup mango puree, last batch of flour and fold in.
- Don't over mix. Just use gentle strokes until dry flour is moistened.
- Transfer batter to baking pan and bake for 65-70 minutes or until cake is golden brown and tooth pick inserted in the center comes out clean.
- Leave the cake on kitchen counter for 5 minutes.
- Then loosen the edges with knife and flip the cake on cooling rack. Cool the cake completely before slicing.
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