Mango Coffee Cake Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round springform pan or an 8x8-inch square pan, or line with parchment.

In a medium bowl, whisk together 2.25 cups all-purpose flour, 2 teaspoons baking powder and 1/2 teaspoon salt until evenly combined. Set aside.

In a large bowl or bowl of a stand mixer, beat 1/2 cup (1 stick) unsalted butter (softened) with 1 cup granulated sugar until light and fluffy, about 2–3 minutes with an electric mixer on medium speed.

Add 2 large eggs one at a time, mixing briefly after each addition until incorporated. Scrape bowl as needed.

Stir in 1 teaspoon vanilla extract and 1/2 cup sour cream until combined. With the mixer on low, alternate adding the dry flour mixture and 3/4 cup whole milk in three additions, beginning and ending with the flour, mixing only until just combined after each addition. Do not overmix.

Prepare the mango: In a small saucepan combine 2 cups diced ripe mango, 1 tablespoon lemon juice, 1 teaspoon cornstarch, 1/4 cup brown sugar, 1/2 teaspoon ground cinnamon and 1/8 teaspoon salt. Stir to combine.

Cook the mango mixture over medium-low heat, stirring occasionally, until the fruit softens and the mixture slightly thickens, about 4–6 minutes. If pieces are very firm, cook a minute longer. Remove from heat and let cool 5–10 minutes; it should be saucy but not runny. If you prefer larger mango chunks, reserve half the cooked mango and lightly mash the rest.

Bloom the espresso: If using instant espresso, dissolve 2 teaspoons instant espresso in 1 tablespoon boiling water. If using brewed espresso, ensure you have 2 teaspoons worth of concentrated espresso. Stir in 2 tablespoons brown sugar and 1 teaspoon cocoa powder (optional) until fully dissolved to create a rich coffee syrup. Taste and adjust sugar if desired; set aside to cool slightly.

Spoon about two-thirds of the cake batter into the prepared pan and spread into an even layer with an offset spatula.

Spoon half of the cooled mango mixture in an even layer over the batter, leaving a 1/2-inch border from the edge to allow rise. Dollop the reserved remaining batter in mounds over the mango layer (or spread the remainder of batter gently on top if using a deeper pan).

Drop teaspoonfuls of the coffee syrup evenly over the top of the batter in several places. Using a butter knife or skewer, carefully swirl the coffee syrup into the top batter and mango layer to create a marbled pattern. Avoid over-swiping; 6–8 gentle swirls are enough.

If you reserved some mango chunks, scatter them lightly on top of the swirled batter; press them down slightly so they won't burn on the surface.

Bake in the preheated 350°F (175°C) oven until the top is golden and a toothpick inserted into the cake (avoiding large mango pockets) comes out with a few moist crumbs, about 35–45 minutes for a 9-inch pan (or 40–50 minutes for a deeper 8x8). Begin checking at 30 minutes. If the top browns too quickly, loosely tent with foil for the remaining time.

Remove cake from oven and let cool in the pan on a wire rack for 15–20 minutes. Run a knife around the edge, then remove from springform or invert out of pan onto rack to cool completely if glazing, or leave in pan to serve warm.

Make the glaze: Whisk 3/4 cup powdered sugar with 1 tablespoon milk or cream and 1/4 teaspoon vanilla extract until smooth. If too thick, add more milk a few drops at a time; if too thin, add more powdered sugar a teaspoon at a time.

When the cake is mostly cool (warm is OK for a thinner glaze), drizzle the glaze over the top in a thin stream using a spoon or a small piping bag. Allow glaze to set about 15 minutes before slicing.

Serve slices plain or with a dollop of whipped cream or a few extra fresh mango pieces. Store leftovers covered at room temperature up to 2 days or refrigerated up to 4 days; bring to room temperature before serving if chilled.