Mango Cake with Olive Oil and Greek Yogurt

Name: Mango Cake with Olive Oil and Greek Yogurt
Total time: 65
Yield: 8
Ingredients: 1 cup white sugar; ¼ cup unsalted butter, softened; ¼ cup olive oil; 1 medium egg; 1 tablespoon brandy; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; ¼ teaspoon salt; ¼ teaspoon ground cinnamon; ½ cup Greek yogurt; ½ cup milk; 2 medium mangoes, peeled and diced

Recipe by Diana Moutsopoulos from allrecipes.com

Dessert 1 Hr. 5 Mins.

Ingredients

8 servings

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1 cup white sugar
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¼ cup unsalted butter, softened
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¼ cup olive oil
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1 medium egg
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1 tablespoon brandy
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2 cups all-purpose flour
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1 teaspoon baking powder

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1 teaspoon baking soda
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¼ teaspoon salt
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¼ teaspoon ground cinnamon
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½ cup Greek yogurt
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½ cup milk
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2 medium mangoes, peeled and diced

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.
Beat sugar, butter, and olive oil together in a large bowl until light and fluffy, 3 to 5 minutes. Mix in egg and brandy.
Combine flour, baking powder, baking soda, salt, and cinnamon in a separate bowl. Mix flour mixture into the wet ingredients alternately with yogurt and milk, stirring just until combined. Gently fold in mango. Spread into the prepared pan; batter will be thick.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.