You Can’t Have the Mango!

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Why is it that every time I hear this song by Everything But the Girl, I’m reminded of Chris Kattan’s Saturday Night Live character, Mango? Does it give you flashbacks, too?

I digress. So the whole thing with mangoes started when my parents came to visit me in Portland recently (yay!). I was so excited to host them in my new apartment. We went on a road trip and visited our family in Idaho. It was such a lovely week, I’m so glad to have spent some quality time with my family. Working in the hospitality industry, it’s hard to get the time to take long vacations and spend time with loved ones. I really want to (and will!) make an effort this year to work less and spend more quality time with the special people in my life. Promise.

Back to the point of this story: My mom brought me a bunch of mangoes (it’s her favorite fruit), her reasoning being that I “need to eat more fruit.” (She thinks I don’t eat enough fruit, which is pretty much true.) But I somehow forgot about them, and when I finally remembered that I had them (in actuality, a telephone conversation with my mom asking me if I had eaten said mangoes) I found them overripe in my fridge. I was bummed; they were too mushy to eat raw. And I’m really hesitant to eat things with weird textures. (Random fact about me: I don’t care for eggplants or bananas because of their weird mushiness.) Yet I tasted the overripe mangoes and figured they were still salvageable, so I made this delectable Mango Coffee Cake instead.

The Martha Stewart recipe I adapted it from called for a glaze, but I decided to top the cake with my Vegan Caramel Sauce that I upgraded by steeping the coconut milk with star anise for about an hour.

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This recipe is best served warm and with coffee. (Duh.) Store the cake in room temperature wrapped in plastic. Upon serving, just reheat it in the oven at 350 degrees for about 10 minutes. It still tastes really good even after a week.

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Mango Coffee Cake with Coconut-Star Anise Caramel
Recipe slightly adapted from Martha Stewart

INGREDIENTS
FOR THE STREUSEL TOPPING AND CENTER
3/4 cups all-purpose flour
1 cup packed dark brown sugar
1 1/4 teaspoons ground cinnamon
1 teaspoon coarse sea salt
1 1/2 sticks cold unsalted butter, cut into small pieces

FOR THE CAKE
1 stick unsalted butter, room temperature, plus more for your baking pan
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon coarse sea salt
2 teaspoons ground cinnamon
1 cup granulated sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
3/4 cup sour cream
5 overripe mangoes, flesh scooped and mashed lightly

Vegan Caramel Sauce

METHOD
First make the streusel topping. In a medium-sized bowl, mix together the flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt. Cut in the butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Refrigerate until ready to use.

Make the streusel center: Mix together the remaining 1/4 cup of brown sugar and 1/4 teaspoon cinnamon.

Preheat your oven to 350 degrees. For the cake: Butter a 9-inch tube pan with a removable bottom. Place the flour, baking powder, baking soda, cinnamon and 1/2 teaspoon salt into a bowl and mix together.

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Beat the butter and granulated sugar with a mixer on medium-high speed till fluffy, about a minute. Add in the egg and vanilla. Beat in the flour mixture in 3 additions, alternating with the sour cream and mashed mangoes, beginning and ending with flour. Continue to beat until well combined.

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Pour half of the batter into the greased pan. Sprinkle the streusel center mixture evenly over the batter. Pour in the remaining batter, and spread evenly using an offset spatula. Sprinkle the rest of the streusel topping.

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Place into the oven and bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer the pan to a wire rack, and allow to cool completely. Remove cake from pan, and transfer to parchment.

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Make the caramel sauce. While still warm, drizzle over cake and let the sauce drip down to the sides. Let set for 5 minutes before serving.

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Smooth Operator

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This vegan caramel sauce–I dare say–tastes even better than its dairy counterpart. Perfect for topping an ice cream sundae or to add some flavor to your cuppa Joe, this caramel sauce goes with just about any sweet recipe, just like these Indonesian Sweet Rice Fritters pictured above. Did I mention that it’s vegan?

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Vegan Caramel Sauce
Recipe adapted from Eff Yeah It’s Vegan!
Yields about 1 pint

INGREDIENTS
1 can coconut cream, separated from water
1 cup dark brown sugar
2 teaspoons pure vanilla extract
2 teaspoons kosher salt

METHOD
Place the thickened part of the coconut cream into a sauce pan on medium-low heat, whisking in the dark brown sugar. Continue to cook the mixture for 20-25 minutes, stirring constantly, and lifting the pan off the heat if it begins to bubble to the point that it might overflow. Reduce the heat if it starts to bubble rapidly. The appropriate cooking temperature should be at a full, rolling boil but not boiling over.

Remove from heat and whisk in the vanilla and salt. Pour it into a glass bowl or pan to cool. This creates a very thick but pourable caramel sauce.

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Return to the accompanying recipe HERE

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13 Going on 30

Birthday "Ding Dongs" with Salted Caramel Ganache

Birthday “Ding Dongs” with Salted Caramel Ganache

Hostess Ding Dongs were a common mainstay in my She-Ra lunchbox during grade school. I remember the excitement from opening up my lunch to find that little foil-wrapped cake waiting just for me. Some of my classmates would attempt to “trade” a Ding Dong for something like a baggie of chocolate Teddy Grahams or a bottle of Squeeze-It Juice. As tempting as it was, I never succumbed.

Nearly 25 years later, I still have that taste memory of those cakes fresh in my mind. For my former roommate Gina’s 30th birthday I decided to make her a batch of homemade “Ding Dongs.” Seeing as how Gina favors a salty-sweet taste aesthetic, the cakes are dipped in a salted caramel ganache, inspired by this recipe. And to make her “30, Flirty and Thriving”-themed surprise birthday extravaganza even more special, I cut the cakes into heart shapes.

Cook’s Note: These cakes are super-moist and airy, and the marshmallow filling isn’t as sweet as most recipes I’ve come across. The recipe yields about 12 “Ding Dongs” with plenty of cake scraps to snack on for later, as well as extra caramel ganache that can later used to top ice cream sundaes.

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Surprise!

Surprise!

 

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Allow the cakes to cool before cutting them into shapes (if you decide to do so)

Birthday “Ding Dongs” with Salted Caramel Ganache

FOR THE CAKE
Recipe adapted from Smitten Kitchen and Beantown Baker

INGREDIENTS
2 ounces semisweet chocolate
1 cup hot brewed coffee
2 cups sugar
1 2/3 cups flour
1 cup unsweetened cocoa powder (not Dutch process)
1 1/3 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 ea. eggs
1/2 cup vegetable or canola oil
1 cup buttermilk
1/2 teaspoon vanilla

METHOD
Preheat oven to 300°F and grease 2 10-inch round cake pans.

Finely chop chocolate and add into a bowl of hot coffee. Stir until chocolate has melted and the mixture is smooth.

Sift together the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. In another large mixing bowl beat the eggs until thickened slightly and lemon-yellow in color. Slowly stream in the oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined.

Divide the cake batter between pans and bake in the middle rack until a tester inserted in center comes out clean, roughly one hour.

Cool cakes completely in pans on racks. Run a small knife or palette knife around the edges of pans and invert layers onto racks. You can make the cakes one day ahead and wrap them with plastic wrap and left out in room temperature.

*Cook’s Note: If you’re prepping the cakes for the following day, do not place them in the refrigerator, this causes the cake to dry out, no bueno! If you’re prepping a few days in advance, thoroughly wrap the cakes in plastic wrap and into the freezer. Defrost accordingly.

filling

Save your leftover marshmallow filling to top hot chocolate.

FOR THE MARSHMALLOW FILLING
Recipe adapted from Epicurious

INGREDIENTS
1 cup plus 2 tablespoons sugar
3 each large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 tablespoon pure vanilla extract

METHOD
In large mixing bowl, whisk together 1/3 cup water, sugar, egg whites, cream of tartar, and salt. Set bowl over a double boiler of simmering water and mix with a whisk or handheld electric mixer at low speed. Gradually increase speed to high, beating until mixture holds stiff peaks, about 5 minutes.

Remove bowl from double boiler to a rolled up kitchen towel (this helps to keep the bowl in place) onto your counter and continue beating until mixture is cool and billowy, about 2 minutes more. Beat in the vanilla. This filling can be made ahead 4 hours before assembly, just cover with plastic wrap and chill.

FOR THE SALTED CARAMEL GANACHE
Recipe adapted from Bon Appetit

INGREDIENTS
9 ounces bittersweet chocolate, chopped
1 1/8 teaspoon kosher salt
1 cup granulated sugar
1 1/2 cups heavy whipping cream
1 teaspoon pure vanilla extract
Sea salt for garnish

METHOD
Place chopped chocolate and salt into a medium-sized bowl and set aside. Stir the sugar and 1/4 cup of water in a deep medium-sized saucepan over medium-low heat until the sugar dissolves. Increase the heat and cook, swirling the pan occasionally (don’t stir! It will cause the sugar to crystallize!) and brushing down the sides of the pan with a wet pastry brush if you have one. You want to cook the sugar till it is a deep amber color, this takes about 10 minutes. Once you achieve the amber color, remove the pan from the heat and stream in the heavy whipping cream. The mixture will bubble vigorously. Return the pan to cook over medium heat and stir until the caramel bits dissolve. Then pour over this mixture into the bowl of chopped chocolate. Add the vanilla and stir until the chocolate has melted and is smooth. Allow to cool slightly.

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Assembly gets messy, but it’s so worth it

 

ganache

Salted caramel ganache! What?!

 

 

 

 

 

 

 

 

ASSEMBLY
Once the cake layers have cooled completely, use a small round cookie cutter (in my case I used a heart-shaped cookie cutter) to cut small circles of cake out of the layers. Reserve the cake scraps for future sweet treats!

Using the cone method, scoop out a small portion of cake from each circle. Fill with the marshmallow filling and replace top of cake.

With a pastry brush or spoon, cover individual cakes with salted caramel ganache. Sprinkle a bit of sea salt flakes over cakes for garnish. Allow ganache to completely set up before serving.