Ingredients
- FOR CAKE
- 1/3 cup milk
- 1 1/4 cups sour cream (at room temp)
- 16 tablespoons unsalted butter (2 sticks)
- 1 1/2 tablespoons unsalted butter
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 3 cups self-rising flour (sifted)
- 2 mango, whole (finely chopped)
- 2 to 3 tablespoons poppy seeds (optional)
- FOR OPTIONAL PASSION FRUIT & LEMON GLAZE
- 3 cups powdered sugar (sifted)
- 1/3 cup lemon juice
- 2 passion fruit (pulp removed)
How to Make
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Step 1: FOR THE CAKE:
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Step 2: Preheat the oven to 320F. Grease & line a deep 9-in round cake pan w/parchment paper (A deep spring-form pan works well).
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Step 3: Combine milk & sour cream in a bowl. Using a stand mixer, beat the butter, sugar & vanilla until thick & pale. Add the eggs (1 at a time), beating well after ea addition.
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Step 4: Fold in spoonfuls of flour (alternating w/the sour cream mixture) until just combined. Do not over beat. Fold in chopped mango & poppy seeds, if using.
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Step 5: Spoon the cake batter into the prepared pan & smooth the surface w/a spoon. Bake for 1 hr, then tent w/baking paper & continue to bake for 30 min or until a skewer inserted into the center comes out clean.
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Step 6: Cool cake in the pan for 20 min, then turn out onto a wire rack to cool completely.
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Step 7: FOR THE OPTIONAL GLAZE: Whisk the sugar & lemon juice until smooth, then fold in the passion fruit pulp. Drizzle cake w/icing to serve.
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Step 8: NOTE FROM ME: This recipe is not for the loyal diet-conscious, so plan to splurge on a special occasion.
Tips & Variations
- Kitchen Stand Mixer OR Heavy-Duty Hand-Held Mixer
We hope you enjoy this recipe!
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