Description
A delightful Peach Mango Sheet Cake bursting with fruity flavors, topped with a refreshing citrus glaze, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, melted
- 3 large eggs
- 2 cups ripe peaches, diced (about 3 medium peaches)
- 2 cups ripe mangoes, diced (about 2 medium mangoes)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup milk
- ½ cup powdered sugar (for glaze)
- ½ cup fresh orange juice
- ¼ cup fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Wash and dice the fresh peaches and mangoes.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the eggs and add the melted butter, milk, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined, then fold in the diced peaches and mangoes.
- Pour the batter into the prepared pan and bake for 30-35 minutes.
- While the cake cools, whisk together the powdered sugar, orange juice, and lemon juice for the glaze.
- Once the cake is cool, drizzle the citrus glaze over the top.
Notes
- For a gluten-free version, use a gluten-free flour blend.
- For a vegan option, replace eggs with flax eggs and use plant-based butter.
- Store the cake in an airtight container at room temperature for up to three days.
- Freeze individual pieces wrapped in plastic wrap for longer storage.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Peach Mango Sheet Cake, Citrus Glaze, Summer Dessert, Fruity Cake