Mango Cake with Olive Oil and Greek Yogurt

The combination of olive oil, butter, and Greek yogurt adds incredible moisture and flavor to this tasty mango cake.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 394 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking powder
• 1 tablespoon brandy
• 1 medium egg
• 2 medium mangoes, peeled and diced
• 0.5 cup milk
• 0.25 teaspoon salt
• 0.25 teaspoon ground cinnamon
• 0.25 cup olive oil
• 0.25 cup unsalted butter, softened
• 0.5 cup Greek yogurt

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.

Step 3

Beat sugar, butter, and olive oil together in a large bowl until light and fluffy, 3 to 5 minutes. Mix in egg and brandy.

Step 4

Combine flour, baking powder, baking soda, salt, and cinnamon in a separate bowl. Mix flour mixture into the wet ingredients alternately with yogurt and milk, stirring just until combined. Gently fold in mango. Spread into the prepared pan; batter will be thick.