Mango Cake with Olive Oil and Greek Yogurt

This is a terrific and easy mango cake recipe that turned out even better than I expected. The mix of olive oil and butter along with the Greek yogurt is what I think makes this cake incredibly moist and flavorful. It's great for using overripe mango or even mango that isn't as sweet as you had hoped.

• 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
• ¼ teaspoon salt
• ½ cup milk
• 1 tablespoon brandy
• ¼ teaspoon ground cinnamon
• ¼ cup olive oil
• ¼ cup unsalted butter, softened
• ½ cup Greek yogurt
• 1 medium egg
• 2 medium mangoes, peeled and diced

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.