This recipe features a simple vanilla cake topped with a fresh peach and mango sauce. It’s a delightful dessert that pairs the simple elegance of vanilla with the vibrant, sweet flavors of each beloved fruit.
Baked to perfection, this cake is moist and fluffy, serving as the perfect backdrop for a rich, fruity topping.
The fresh peach and mango sauce, enhanced with chunks of the fruits, adds a refreshing twist to each slice, making it an ideal treat for family gatherings or as a festive end to any meal.
- Prep Time: 50 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour, 30 minutes
- Yield: 8 servings 1x
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 ripe peaches, peeled and diced
- 2 ripe mangoes, peeled and diced
- 1/4 cup granulated sugar (adjust based on sweetness of the fruits)
- Juice of 1 lemon
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven and prepare the pan (10 minutes): Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan, or line it with parchment paper.
- Cream butter and sugar (5 minutes): In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add eggs and vanilla (5 minutes): Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine dry ingredients (5 minutes): In another bowl, sift together the flour, baking powder, and salt.
- Mix dry and wet ingredients (5 minutes): Alternately add the dry ingredients and milk to the creamed mixture, starting and ending with the dry ingredients. Stir just until combined.
- Bake the cake (30 minutes): Pour the batter into the prepared cake pan. Smooth the top with a spatula. Bake for about 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Prepare the fruit sauce (10 minutes): While the cake is baking, combine the diced peaches, mangoes, sugar, lemon juice, and vanilla extract in a saucepan over medium heat. Cook until the fruits are soft and the sauce has thickened slightly, about 10 minutes. Allow to cool.
- Cool the cake (20 minutes): Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve (5 minutes): Once the cake is completely cool, spoon the fresh peach and mango sauce over the top, ensuring to distribute some chunks of fruit with the sauce.
Notes
This cake e is best served immediately after topping to ensure the cake absorbs some of the sauce’s flavors without becoming soggy.
For a more decorative presentation, reserve some fresh peach and mango slices to arrange on top along with the sauce.
If desired, a dollop of whipped cream or a scoop of vanilla ice cream can also complement this dessert beautifully. Enjoy!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 45g
- Sodium: 200mg
- Fat: 20g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 140mg
