Slow Cooker Mango Cake

I recieved a pack of 6 mangos and have been struggling a bit with what to do with them – one was used in a lovely tropical tuna salad – curry mayonaisse, onion, tomato, black beans, mango and tuna – it was a big hit.  But since I never bake and don’t often eat sweets, I thought this might be a nice early valentines treat.

Slow Cooker Mango Cake
1/2 cup sugar
1/3 cup canola oil
1 egg
1 tsp vanilla
1/2 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup chopped peeled mango (used 2 small mangos, more like 1 cup of finely chopped mango)

In a small bowl, beat the sugar, oil and egg and vanilla until well blended. In another bowl, combine the flour, baking powder, salt, and cinnamon and nutmeg.  Gradually beat into sugar mixture and mix well. Fold in mango and pecans.

Pour batter into greased 6 inch cake dish/pan, place in slow cooker and cook on high for 2 hours.This doesn’t look like much of a cake but I’m hoping the egg and baking powder will magically rise it to a decent height!Bread

After my first baking in the round pot experience, I’m going to rotate the dish a few times, as the pot has a hot spot on one side that you could see in the finished cake.Bread 002

Result:  The cake did rise considerably.  I’m not sure if it was the pan, the fact that I didn’t wait long enough to turn it out of the pan or what, but the middle kind of fell apart.Bread 003

But, vanilla greek yogurt sauce hides a multitude of sins.

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