These kind of cakes are really easy to prepare – throw everything in one big bowl, do some mixing and then you are basically done – similar to a pound cake ;) The batter for this cake is done in no time, off to the oven and then all you have to do is wait…
To make this cake a bit fancier – yes the plain cake would look a bit boring – you can add something on top for decoration. I made a cream cheese frosting for this one and decorated with an easy to make mango flower. Looks really nice afterward I’d say ;)
I made this little mango cake for a birthday. Not for a person, but for a blog ;) Claudia is celebrating her first blog birthday with what bakes me smile. Dunno how you think about this, but I love the name of the blog… I think it is very smart to play with the word “bake” in the name. Very smart :P
Anyways, take a look at Claudia’s blog – even though the site exists only for one year, there is a lot of nice stuff to find! My little mango cake as well :)
Now let’s get some tea and eat a piece of cake! Happy Blog Birthday!
INGREDIENTS / ZUTATEN
5.3 oz. (150g) sour cream (Saure Sahne)
2 tbsp. milk
1/2 cup (120g) butter, softened
3/4 cups (150g) sugar
1/2 tsp. vanilla extract
2 eggs
1 1/2 cups (200g) all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 mango, finely chopped
For the frosting & decoration:
7 oz. (200g) cream cheese
3.5 oz. (100g) confectioner’s sugar
1/2 tsp. vanilla extract
1/2 fresh mango
150g Saure Sahne oder Schmand
2 EL Milch
120g weiche Butter
150g Zucker
1/2 TL Vanille Extrakt
2 Eier (M)
200g Mehl (Type 550)
2 TL Backpulver
1/4 TL Salz
1 frische Mango, klein gewürfelt
Für das Frosting und Dekoration:
200g Frischkäse (abgetropft)
100g Puderzucker
1/2 TL Vanille Extrakt
1/2 frische Mango
DIRECTIONS / ZUBEREITUNG
2. Mix the sour cream and milk in a small bowl and set aside. Add the butter to a large bowl and mix on high speed until light and fluffy. Add the sugar and mix for another 2-3 minutes. Add the eggs one after another and mix well after each addition. Mix the flour with baking powder and salt and add this mixture alternating with the sour cream mix in three batches to the bowl – mix until just combined. Fold in the chopped mango, then pour the batter into the prepared tin and smooth out the top. Bake for 110-120 minutes or until a skewer inserted into the center comes out clean (if you make the larger, but flatter version, check after 90 minutes). Take out of the oven and let cool down in the tin for 15 minutes, then remove and let cool down completely on a wire rack.
3. For the frosting add the cream cheese with confectioner’s sugar and vanilla extract to a bowl and mix until combined. Set aside. Peel the mango (you need about half of the mango) and cut into thin slices.
4. To finish the cake spread the frosting on the cake and decorate with the mango slices. To get a flower, roll up a slice and place in the middle of the cake, then arrange the remaining mango slices in shape of a flower accordingly. Serve.
2. Die Saure Sahne oder Schmand mit der Milch verrühren und zur Seite stellen. Die Butter in eine große Schüssel geben und auf höchster Stufe hell und luftig aufschlagen. Zucker zugeben und weitere 2-3 Minuten aufschlagen. Die Eier einzeln zugeben und jeweils gut unterrühren. Das Mehl mit Backpulver und Salz vermischen und dann abwechselnd mit der Saure Sahne Mischung zur Schüssel dazugeben und nur kurz unterrühren. Die gewürfelte Mango unterheben und dann den Teig in die vorbereitete Form füllen und glattstreichen. Für 110-120 backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn dieser sauber herauskommt. Wer den Kuchen in der größeren Form backt, sollte bereits nach 90 Minuten checken. Aus dem Ofen nehmen und in der Form etwa 15 Minuten abkühlen lassen, dann herauslösen und auf einem Kuchengitter komplett abkühlen lassen.
3. Für das Frosting den abgetropften Frischkäse mit dem Puderzucker und Vanille Extrakt verrühren. Zur Seite stellen. Die Mango schälen (es wird nur etwa die Hälfte gebraucht) und dann in dünne Streifen schneiden.
4. Den Kuchen mit dem Frosting bestreichen und dann mit den Mangostreifen dekorieren. Für die Blumenform einfach mit einem aufgerollten Streifen in der Mitte anfangen und dann die restlichen darumwickeln, bis der Kuchen bedeckt ist. Servieren.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
PrintMango Sour Cream Cake
- Prep Time: 25
- Cook Time: 110
- Total Time: 150
Ingredients
For the cake
- 5.3 oz. (150g) sour cream (Saure Sahne)
- 2 tbsp. milk
- 1/2 cup (120g) butter, softened
- 3/4 cups (150g) sugar
- 1/2 tsp. vanilla extract
- 2 eggs
- 1 1/2 cups (200g) all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 mango, finely chopped
For the frosting & decoration
- 7 oz. (200g) cream cheese
- 3.5 oz. (100g) confectioner’s sugar
- 1/2 tsp. vanilla extract
- 1/2 fresh mango
Instructions
- Preheat the oven to 325°F (160°C). Line a tall 7 inch (18cm) springform tin with baking parchment and grease lightly. Set aside. You can also use a regular 9 inch (23cm) springform tin for a less tall cake.
- Mix the sour cream and milk in a small bowl and set aside. Add the butter to a large bowl and mix on high speed until light and fluffy. Add the sugar and mix for another 2-3 minutes. Add the eggs one after another and mix well after each addition. Mix the flour with baking powder and salt and add this mixture alternating with the sour cream mix in three batches to the bowl – mix until just combined. Fold in the chopped mango, then pour the batter into the prepared tin and smooth out the top. Bake for 110-120 minutes or until a skewer inserted into the center comes out clean (if you make the lager, but flatter version, check after 90 minutes). Take out of the oven and let cool down in the tin for 15 minuts, then remove and let cool down completely on a wire rack.
- For the frosting add the cream cheese with confectioner’s sugar and vanilla extract to a bowl and mix until combined. Set aside. Peel the mango (you need about half of the mango) and cut into thin slices.
- To finish the cake spread the frosting on the cake and decorate with the mango slices. To get a flower, roll up a slice and place in the middle of the cake, then arrange the remaining mango slices in shape of a flower accordingly. Serve.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 8