Mango Butter Cake /Kek Mentega (Whole-Egg Method)

Course: Cakes

Cuisine: Asian Fusion

Prep Time: 15

Cook Time: 40

Total Time: 1 15

Servings: slices (9 x 5 x 2.5 inches loaf pan)

Calories: 314kcal

Author: Marvellina

The combination of mangoes and butter in a cake is simply amazing. The cake has dense and moist crumbs with its rich and buttery taste, yet it feels light and melt in your mouth at the same time.

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US Customary - Metric

Equipment

Ingredients

200 gr butter unsalted, softened
130 gr granulated sugar
4 large eggs (room temperature) about 58-60 grams with the shell
100 ml whole milk
200 gr all-purpose flour
1 tsp baking powder
¼ tsp salt
1 mango peeled and cut into slices

Instructions

Things to prepare before you start working on the cake batter:

Line your loaf pan with parchment paper at the bottom. Preheat oven to 350 F (180 C). My oven is conventional oven with bottom heat only. If you use top and bottom heat oven, please adjust temperature accordingly. You may need to lower temperature by 10-15 degrees.
Peel the mango. Use a sharp knife to cut near the stone on all sides. Cut into about 1/4-inch slices. We won't use all of them
Combine all-purpose flour, baking powder, and salt in a bowl. Whisk to combine

Prepare the cake batter:

The butter should be soft. If you use your finger to press on the butter, it yields easily. The butter shouldn't be melty though. If it is, you may want to chill it a bit to make sure it's not melty, but still soft
Please make sure eggs and milk are at room temperature as well. Cracks all the eggs in a mixing bowl and beat them with a whisk and set aside
I use a stand mixer fitted with a whisk attachment. Cream the butter and sugar on high speed (speed 8 on KA) until it's pale, light, and fluffy. You may need to stop half way to scrape the side of the bowl and continue to cream again. This is important so the cake won't be hard and dense
Lower the speed to medium (speed 6) and gradually add in the beaten egg, 1/4 at a time until they are fully incorporated. Add the milk slowly and continue to mix until combined. Lower the speed to speed 2. Add the flour mixture batch by batch. The flour may not be fully incorporated, it's okay. Stop the mixer and use a rubber spatula to scrape the side of the bowl and use a gentle swipe down and fold over motion to continue folding in the flour mixture until you no longer see any loose white flour. Don't overmix

Baking:

Pour 1/3 of the batter into a prepared pan. Use a rubber spatula to help you smooth the batter. Arrange few slices of mango on top. Pour another 1/3 of the batter and add few more slices of mango. Then pour the rest of the batter on top. Smooth the batter and decorate with more mango slices on this final layer
Bake in a preheated oven on the middle rack for 50-55 minutes or until a cake tester inserted into the cake comes out clean. The time is just for a reference. Your oven may or may not need longer time but you can start checking at a 50-minute mark and continue to bake longer if needed

Cooling down:

Let the cake cools down on the pan for 10 minutes and then loosen the side and transfer to a cooling rack to let it cools down completely

To serve:

I highly recommend waiting until the next day to serve the cake. The cake simply tastes way better the next day as the butter has time to distribute and develop flavor. I usually wrap it up with a cling wrap after it has cooled down completely and wait for 24 hours before cutting and serve

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