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Strawberry Mango Pound Cake Recipe

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4 from 12 reviews

  • Author: Sara
  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Strawberry Mango Pound Cake is a moist and flavorful dessert that combines the sweetness of ripe mangoes and fresh strawberries with a rich, buttery pound cake base. Perfect for a summer treat or special occasion, this cake features a tender crumb enhanced by sour cream and vanilla, with fruit evenly distributed throughout to add bursts of juicy freshness.

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt

Wet Ingredients

  • 1 cup unsalted butter, room temperature
  • 2 1/4 cups granulated sugar
  • 5 large eggs, room temperature
  • 3 tsp. vanilla extract
  • 1/2 cup sour cream

Fruit

  • 3/4 cups strawberries, chopped
  • 3/4 cups mangoes, chopped

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and position the oven rack in the middle. Butter and flour a 10-inch tube pan thoroughly and set it aside to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together 3 cups of flour, baking soda, and salt until well combined. Reserve 2 tablespoons of this flour mixture separately for coating the fruit later.
  3. Cream Butter and Sugar: Using a stand mixer or hand mixer on medium speed, beat the room temperature butter and granulated sugar until the mixture turns light and fluffy, about 4 to 5 minutes. This aeration is crucial for a tender crumb.
  4. Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure complete incorporation. Then, add the vanilla extract and beat until evenly mixed.
  5. Alternate Adding Flour and Sour Cream: Add one-third of the flour mixture to the batter and mix just until combined. Then add half of the sour cream and mix again gently. Repeat this by adding another third of the flour, the remaining sour cream, and finishing with the last third of the flour mixture, taking care not to overmix to keep the cake light.
  6. Coat and Fold in Fruit: Toss the chopped strawberries and mangoes with the reserved 2 tablespoons of flour to prevent them from sinking during baking. Gently fold the coated fruit into the batter until evenly distributed.
  7. Bake the Cake: Pour the batter into the prepared tube pan and spread it evenly with a spatula. Bake for about 1 hour and 15 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out clean.
  8. Cool the Cake: Let the cake cool on a wire rack for 15 minutes. Run a knife around the edges to loosen it, then invert the cake onto the rack. Allow it to cool completely for about 1 hour before transferring to a serving plate.
  9. Serve: Optionally dust the pound cake with confectioners’ sugar and serve with fresh whipped cream and extra fresh fruit for a delightful presentation.

Notes

  • Using room temperature ingredients helps them combine better for a smoother batter.
  • Coating the fruit in flour prevents it from sinking to the bottom during baking, ensuring even distribution.
  • Do not overmix the batter once the flour is added to maintain a tender crumb.
  • Make sure to cool the cake completely before serving to help it set and improve texture.
  • For extra flavor, consider adding a tablespoon of lemon zest to the batter.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/strawberry-mango-pound-cake-recipe/