This cake is amazingly tropical and evocative a trip far away from your regular life.  Enjoy it fresh from the oven or the mango soaking syrup will help keep things extra delicious for a few days after.

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

⅔  cup fresh mango puree, strained (Simply blend mango and then strain it through a mesh strainer)
⅔ cup granulated sugar
2 tablespoons water
leftover vanilla bean pod (seeds scraped out for the batter already)

Oh dear goodness, I need one of these! Things to keep in mind for my next baking spree. :)
This looks absolutely beautiful. I'll have to pass this recipe along to a friend of mine who's a bundt cake fanatic. Great photography!
That looks delicious and that glaze just makes it even more appetizing!

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More by weekofmenus:Coffee Ice Cubes Chocolate Chia Seed Pudding Chili-Spice Rubbed Chicken with Honey-Lime Drizzle 
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