Mango Cake with Olive Oil and Greek Yogurt


  • 1 cup white sugar
  • ¼ cup unsalted butter, softened
  • ¼ cup olive oil
  • 1 medium egg
  • 1 tablespoon brandy
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ½ cup Greek yogurt
  • ½ cup milk
  • 2 medium mangoes, peeled and diced
  • Directions

  • Step 1

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


  • Step 2

    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 3

    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.

  • Step 4

    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.

  • Cook's Notes:

    You can use 1 cup buttermilk in place of the yogurt and milk. Sour cream would also work in place of the yogurt.

    I use Alfonso (also called “champagne”) mangoes. You don’t have to use Alfonsos, but I do prefer them for sweetness and flavor.

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