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Mango Cake (dairy or pareve)

Contributed by Eileen Goltz

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter or margarine
11/2 cups sugar
2 eggs
1 teaspoon vanilla
1 cup fresh mango puree (thick puree, no water added)
1/2 cup chopped mango or 8-10 slices

Streusel Topping
1/2 cup walnuts, finely ground
1/2 cup brown sugar
1/2 teaspoon nutmeg
3/4 cup flour
1/2 cup butter

Instructions:

Make the Streusel Topping:  In a bowl combine the walnuts, brown sugar, nutmeg, flour and butter. Mix by hand with a fork until it forms a crumbly mixture. Make sure you rub the butter evenly into the mixture for even texture.

Heat the oven to 350. Lightly coat a 9″ x 9″ cake pan with butter and dust with all-purpose flour, or use nonstick cooking spray. Sift the flour, baking powder, baking soda and salt into a large mixing bowl. In the bowl of an electric mixer or food processor beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing after each addition. Mix till soft peaks form. Start mixing by hand with a wooden spoon at this point. Slowly add the flour mixture to the butter mixture, beating continuously as you combine the two. Don’t mix too vigorously, just enough to combine. Add in the vanilla and mango puree and blend everything together.

You can choose to add the chopped mangoes to the batter or use them as a top layer, which ever you prefer, both options work. Pour the batter into the prepared pan; top with the mango slices and then cover completely with the streusel mixture. Bake for 35-40 minutes or until the edges have separated from the sides of the mould and a wooden toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool on the wire rack for at least 20 minutes before taking the cake out of the pan. Serves 8.

>Notes: Just like any other fruit-based cakes, this Mango Cake tastes better the day after you bake it. The flavor of mango needs time to really seep in.