Mexican Mango Cake

Ingredients:

Cupcake

• 1.5 cups or 330 g unsalted butter at room temperature, plus extra for greasing the pan
• 3 cups cake flour + extra for dusting the pan
• 1.5 tsp baking powder
• 0.5 tsp salt
• 6 large eggs
• 2.5 tsp vanilla extract
• 2.5 cups granulated sugar
• 2/3 cup sour milk or kefir

Topping

• 2 cups chopped fresh or frozen mango (thawed)
• 2 tbsp water + more as needed
• 1 and 1/4 cups granulated sugar + more as needed
• 110 g of cream cheese
• 2 tbsp tequila, optional
• Edible flowers for decoration

Preparation:

1. Position a rack in the center of the oven. Preheat the oven to 350°F (175°C). Generously grease and flour a 25cm (9in) bundt pan.
2. Cupcake:
   
   Sift the flour, baking powder, and salt into a large bowl. In another large bowl, beat 1.5 cups of butter and sugar with a mixer until light and fluffy. Add the eggs, beating well after each addition. Add the flour mixture in batches, alternating with the sour milk.
3. Pour the batter into the prepared cake pan. Bake until the cake is golden brown and a tester inserted into the center comes out clean, about 45–50 minutes. Transfer the cake to a wire rack and let cool completely in the pan. Invert the cake onto the wire rack, then transfer it to a cake platter. The cake can be baked up to 1 day ahead. Cover tightly with plastic wrap and store at room temperature..
4. Topping:
   
   Combine the mango, water, sugar, cream cheese, and tequila, if using, in a blender or food processor. Blend until smooth and thick, adding more water if needed. Taste and add more sugar if needed. Drizzle the mango topping evenly over the cake and garnish with edible flowers, if desired. Slice and serve.