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Buttermilk Mango-Berry Crumb Cake
Buttermilk Mango-Berry Crumb Cake
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
105 minutes
Delicious buttermilk coffee cake with fresh mango and raspberries, versatile with any fruit or plain.
Ingredients:
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 0.25 cup butter, softened
  • 0.5 teaspoon ground cinnamon
  • 0.5 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon ground nutmeg
  • 1 cup buttermilk
  • 1 mango - peeled, seeded and diced
  • 1 cup raspberries
Instructions:
  • Preheat your oven to 350°F (175°C) and generously grease a 9-inch square baking pan.
  • Combine 1/2 cup flour, brown sugar, 1/4 cup butter, and cinnamon in a bowl until it resembles wet sand. Set aside the topping.
  • Using an electric mixer, cream together 1/2 cup of butter and sugar until light and fluffy. Add the egg and mix thoroughly. Stir in the vanilla extract. In a separate bowl, combine 2 cups flour, baking powder, baking soda, salt, and nutmeg.
  • Alternate adding the flour mixture and buttermilk to the creamed butter, stir until combined. Fold in diced mango and raspberries, then spread the thick batter into the pan and sprinkle with crumb topping.
  • Bake in the preheated oven for about 50 minutes until a toothpick inserted into the center comes out clean. Allow to cool on a wire rack.

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