Fresh Mango & Pecan Cake

Submitted by mclare
Submitted by mclare
Adapted from my blog:


No servings information available


½ cup butter, softened 1 cup sugar 2 eggs 1 cup sour cream 1 teaspoon vanilla 2 cups AP flour 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt ½ cup sugar 1 teaspoon cinnamon 1 cup unsalted pecans, roasted and chopped 4-5 mangoes, slightly ripe, peeled and cubed

Nutritional information

No nutrition information available


Preheat oven to 350 degrees. Lightly grease or spray a 9x9 baking dish. Cream butter and 1 cup of sugar in a mixing bowl for 3-5 minutes, until light and fluffy. Add eggs, one at a time, waiting to add the second egg until the first is fully incorporated. Add sour cream and vanilla and mix until smooth. In a separate bowl, sift together flour, baking soda, baking powder and salt. Add to the butter mixture and mix until just combined - DO NOT overmix. In a small bowl, mix ½ cup sugar and cinnamon. Set aside. Spread half the batter in the baking dish. Top with half of the mangoes, then half of the pecans, followed by half of the sugar mixture. Add the remaining half of the batter and spread evenly. Top with the rest of the mangoes, pecans and sugar mixture. Bake for about 50 minutes. Serve warm or at room temperature.