Makes 10-inch bundt cake, serving 12 to 14
Step 1: Ingredients
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
1 vanilla bean, split, seeds scraped out - SAVE POD FOR SYRUP!
½ cup sour cream
½ cup buttermilk
1 ½ cups diced fresh mango
â cup fresh mango puree, strained (Simply blend mango and then strain it through a mesh strainer)
â cup granulated sugar
2 tablespoons water
leftover vanilla bean pod (seeds scraped out for the batter already)
Step 2: Method
Whisk together flour, baking powder, baking soda and salt in a large bowl. Set aside. Mix together sour cream and buttermilk. Set aside.
Using either a stand mixer (paddle attachment) or a hand mixer, beat the butter at medium speed until creamy, about 2 minutes. Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes. Beat in eggs one at a time, beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary. Beat in vanilla bean. At low speed, add flour mixture in three additions, alternating with sour cream mixture. (Add a bit of flour, a bit of sour cream mixture, a bit of flour, a bit of sour cream mixture, a bit of flour.)
Using a spatula, carefully fold in diced mango, incorporating it into the batter. Carefully spoon batter into bundt pan.
Bake cake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a cooling rack for 10 minutes, then invert it onto another rack. Place the cake, on the rack, over a baking sheet.