Mango and almond coffee cake

Serve mango and almond coffee cake for breakfast for a tropical start to your day, or with a cup of coffee in the afternoon for a sweet treat. You’ll love the tastes and textures of this dessert.

If you have a sweet tooth, or just enjoy delightful treats, this coffee cake might be up your alley. The mangoes are a nice change from the usual fruit, and the almonds give the cake a bit of crunch. It's lovely served for a special brunch or with coffee when you're gathered with friends.
Serves 6-8

Ingredients:

• 1 large mango
• 1/2 cup sugar
• 1/4 cup oil
• 3/4 cup milk
• 2 egg whites
• 1-1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon almond extract
• 1/4 teaspoon cinnamon
• 1-1/4 cups quick-cooking rolled oats
• 1/4 cup slivered almonds
• Nonstick cooking spray

Optional glaze:

• 1/2 cup confectioners' sugar
• 2 tablespoons milk

Directions:

• Preheat your oven to 375 degrees F. Use the nonstick cooking spray to lightly coat a round, 9 x 1-inch baking pan.
• Peel, seed and dice the mango and set it aside.
• Use a large bowl and combine the milk, oil, egg, sugar and almond extract. Mix well with an electric mixer for a minute or so.
• In another bowl, combine the flour, baking powder and cinnamon.
• Add the flour mixture to the milk mixture and beat until everything is combined, then fold in the mango and oats.
• Pour the mixture into the round pan and sprinkle the slivered almonds over the top.
• Bake for about 35 minutes, or until a toothpick or knife inserted into the center of the cake comes out clean.
• Allow the cake to cool for at least half an hour before serving.
• If you're making the glaze, add the milk to the powdered sugar in a small bowl and mix well until it becomes a thin glaze. Add more milk as needed. Allow the cake to cool completely before drizzling the glaze over the top of the cake.

Don't worry if you don't drink coffee -- you can still enjoy this delightful treat! You deserve a little bliss. Have it with tea