Mexican Mango Butter Cake

Mexican Mango Butter Cake

Dressing Ingredients:

• 3 cups cake flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 1/2 cups butter unsalted, room temperature
• 3 ¾ cups sugar
• 6 large eggs
• ⅔ cup buttermilk
• 2 ½ tsp. vanilla extract
• 2 cups mango, fresh or frozen, chopped
• 2 Tbsp. water
• 4 oz. cream cheese
• Mint for garnish

Directions:

1. Preheat the oven to 350 F. Position rack in center of oven. Liberally butter and flour 10-inch tube or Bundt pan.
2. Sift flour, baking powder and salt into a large bowl.
3. In another large bowl, using an electric mixer, beat 1 1/2 cups butter and sugar until light and fluffy. Add eggs one at a time, beating well after each egg is added.
4. Add flour mixture in batches, alternating with buttermilk and ending with vanilla.
5. Pour batter into the prepared pan. Bake until golden for about 45-50 minutes, inserting cake tester in center to see if done.
6. While still in pan, transfer the cake to the cooling rack and cool completely and then put on cake plate or platter.
7. While the cake is cooling, make the frosting by combining mango, water, sugar, and cream cheese. In a blender or food processor, blend until smooth and thick, adding extra water if needed. Taste and adjust sweetness with extra sugar if needed.
8. Spoon mango topping evenly over top of cake and decorate with mint.