Christmas gift idea: Peach Mango Crunch Cake
MANILA, Philippines — Besides being yellow orange colored fruits, peaches and mangoes share many things in common, particularly texture and flavor. They complement each other, which is important when choosing fruits to combine for a particular recipe.
For this cake recipe by Chef Jackie Ang Po, peaches and mangoes deliciously meld together. She calls it Peach Mango Crunch Cake. It looks beautifully complex but is actually easy to make.
Peach Mango Crunch Cake
Ingredients:
1 cup Arla Butter
3/4 cup sugar
2 tsps. vanilla extract
3 eggs
1 3/4 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup all-purpose cream
1 cup DLA Peach/Mango topping
2 tbsps. Arla Butter
1 tbsp. sugar
1 tsp. cinnamon powder
For the streusel:
1/2 cup brown sugar
1/2 cup walnuts, toasted and chopped
1/4 cup all-purpose flour
1/4 cup Arla Butter
Procedure:
1. Mix together ingredients for the streusel. Set aside.
2. Melt together 2 tbsps. butter, 1 tbsp. sugar, and 1 tsp. cinnamon powder. Set aside.
3. Beat together 1 cup softened butter, 3/4 cup sugar, and 2 tsps. vanilla extract until light and fluffy. Add eggs and continue to beat.
4. Mix together dry ingredients — flour, baking powder, and baking soda. Add this alternately with the all-purpose cream to the batter.
5. Pour half of the batter into round baking pan or mold. Marble in the butter-sugar-cinnamon mixture. Add spoonsful of DLA Peach/Mango topping and small mounds of streusel topping. Pour the remaining half of the batter to cover and layer with fruit topping and remaining streusel.
6. Bake in a preheated 325°F (160°C) oven until cake tester comes out clean when inserted in the center of the cake.
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