I can’t even begin to tell you how many emails I’ve received in the past few weeks about Easter food. Easter appetizers, Easter main dishes, Easter side dishes, Easter brunch items, and of course – Easter desserts. It’s enough to make your head spin…so much to choose from!
Incase you’re still having a hard time deciding, here are two ideas. One is suitable for brunch or dessert, and the other is a cute Easter treat. They’re easy to make and travel well. And both are big crowd pleasers!
Fresh Mango & Pecan Cake
from Market Manila
1/2 cup butter, softened
1 cup sugar
1 cup sour cream
1 teaspoon vanilla
2 cups AP flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 teaspoon cinnamon
1 cup unsalted pecans, roasted and chopped
4-5 mangoes, slightly ripe, peeled and cubed
Preheat oven to 350 degrees. Lightly grease or spray a 9×9 baking dish.
Cream butter and 1 cup of sugar in a mixing bowl for 3-5 minutes, until light and fluffy. Add eggs, one at a time, waiting to add the second egg until the first is fully incorporated. Add sour cream and vanilla and mix until smooth.
In a separate bowl, sift together flour, baking soda, baking powder and salt. Add to the butter mixture and mix until just combined – DO NOT overmix.
In a small bowl, mix 1/2 cup sugar and cinnamon. Set aside.
Spread half the batter in the baking dish. Top with half of the mangoes, then half of the pecans, followed by half of the sugar mixture. Add the remaining half of the batter and spread evenly. Top with the rest of the mangoes, pecans and sugar mixture.
Bake for about 50 minutes. Serve warm or at room temperature.