By Ruth Ezra
You will need:
2 cups flour
2 tsp. flour to toss mango with
1/2tsp. baking powder
8 oz. cream cheese, softened
1 ½ stick butter, softened
2 cups granulated sugar
1 tbsp. vanilla
1 mango, peeled and cubed
2 tsp. powdered sugar for dusting
Heat oven to 325ºF.
Mix 2 cups flour and baking powder and set aside.
Beat cream cheese, butter, granulated sugar and vanilla in large bowl stir till blended. (The recipe called to use with a mixer. Since I did not have one, I did with a spatula)
Beat eggs and gradually mix in flour mixture and stir until blended.
Pour 1/3 of the cake batter into a bundt pan or any fluted-tube pan you might have sprayed with cooking spray.
Toss mangos with 2 tsp & stir into remaining cake batter.
Pour over batter in pan.
Bake 1 hour 10 min. or until toothpick inserted near center comes out clean.
Cool cake completely and invert on to a dish.
Sprinkle with powdered sugar.
Note: Fresh mangoes gave this classic cake with a twist!
I did extra, I topped with additional fresh mangoes.