Dominican Gringas Mango Coffee Cake

I made a recipe that I have to share with all. I always see people writing recipes and such. So I decided to share my special recipe with all. The Dominican Gringas Mango Coffee Cake.

Dominican Gringas Mango Coffee Cake

Dominican Gringas Mango Coffee Cake

We have so many mangos when they are in season I have tried all sorts of recipes trying to use up all these sweet tasty fruits.

I came across some recipes for Mango Bread but none were just what I wanted so I adjusted, merged and mixed ingredients. I tasted them all, enjoying every bite, until…drum roll please… I came up with the recipe for what I felt was the yummiest. Now I will share it with my world. I will also throw in some on my little helpful hint suggestions that I do when I cook. Are we excited yet?

The ingredients:
*2 cups of flour
*2 teaspoons of cinnamon (I like it ground really fine for this)
*2 teaspoons baking soda
*½ teaspoon of salt (You can omit if you want but salt does bring out the flavors of the mango. I always use salt when I use cinnamon, even in my coffee, It just makes the cinnamon taste cinnamon-ier)
*2 eggs
*¾ cup of vegetable oil (another thing I like to do sometimes is replace some of the oil with either shortening (butter flavored) or some butter maybe 1/4cup. Just dump either the butter or shortening in the oil to measure ¾ cup. Then take it out of the oil and mash it into the dry mixture before you add the wet ingredients until it’s a bit crumbly. It just seems to make the cake richer)
*2 up to 2 ½ cups of cubed mangos. For me this is not an exact science.
*1 teaspoon of lemon juice
*¼ cup of raisins (optional), more or less (I want to try some of the dried cranberries sometime, I imagine they might taste pretty good)
*1 cup of sugar
*½ teaspoon vanilla

Instructions:
*Preheat the oven to 350F / 177C
*Grease 2 8×4 bread/loaf pans OR a 9x5x3 cake pan. I like to use the cake pan. (For pan greasing I always save the wrappers of my stick butter. They always have some butter remnants on them. It is perfect for pan greasing.)
*Combine all the dry ingredients.
*Beat or whisk the eggs with the oil (If you are using the butter or shortening put this into the dry ingredients and mush it around (use your hands of a fork) til crumbly) and add to the flour mixture.
*Mix all up well. You can use an electric mixer or a fork. No big deal. Just make sure all is mixed up well.
*Add the mangos, lemon juice and raisins to the wet mixture and mix.
*Use a fork or spoon if you like your mangos to be in chunks in the cake. Use a mixer if you want your mangos to be puréed in the cake. It depends on how you like it. I prefer having my mangos in little chunks in the cake to get more mango flavor in each bite.

Bake 1 hour.
The cake will tell you when it is close to being ready as there will be a wonderful smell coming from the oven. Check the center with a toothpick. If it comes out dry you know it is done. (When you stick the toothpick into the middle make sure you do not stick a mango because the pick will come out wet and you might think the cake is not done.)

Take that baby out of the oven and enjoy. I usually cannot wait for it to cool and it tastes so wonderful hot. Have it with a cup of coffee of a big glass of cold milk.

You can eat it cold or warm. I like to put some butter in the skillet and lay thin slices in the pan to warm up then it gets a little crispy on the edges and it is sooo good. (I do not have a microwave so this is how I like to heat it). It is delightful warm with a scoop of ice cream melting down over the slice of Mango Coffee Cake.

I hope you enjoy my variation of Mango Bread – Coffee Cake. Let me know what you think.

There are some Dominican Recipes on the www.colonialzone-dr.com web site. Food and Recipes of Dominican Republic.

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