Oh my goodness, friends, this cake is an absolute game-changer! Imagine a moist, tender cake that’s bursting with fresh fruit—mangoes and berries that hit you with just the right amount of sweetness and tartness. And then, there’s that crumble on top—crispy, buttery, just sweet enough to melt in your mouth. If you’ve ever had that moment where you take a bite and think, “Wow, I need more of that,” trust me, this cake is going to give you that moment.
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Whether you’re serving it at a family brunch, bringing it to a picnic, or just treating yourself on a lazy Sunday afternoon, this Buttermilk Mango-Berry Crumb Cake is guaranteed to impress. Ready to dive in? Let’s make this magic happen!
Why You’ll Love This Buttermilk Mango-Berry Crumb Cake
This cake isn’t just about mixing ingredients—it’s about creating a delicious experience. It’s one of those recipes that makes you feel like you’re doing something special in the kitchen, even though it’s surprisingly easy to put together. Here’s why this cake is about to become your new favorite:
Versatile: Perfect for any occasion! Whether it’s breakfast, dessert, or a mid-afternoon snack, this crumb cake fits it all. Picture yourself serving it with a hot cup of coffee on a chilly morning or sharing it with friends over tea in the afternoon. It’s the perfect comfort food.
Budget-Friendly: This cake uses simple ingredients that you probably already have at home. The combination of fresh fruit and buttermilk makes it feel like a special treat, but it won’t break the bank.
Quick and Easy: I’m talking easy, simple steps. You won’t be sweating over this one. It’s beginner-friendly, but still looks impressive when you bring it to the table. The perfect mix of ease and elegance!
Customizable: You can swap out the fruits based on what’s in season or what you prefer. Feel free to get creative with whatever berries you’ve got on hand, or even try adding a different tropical fruit if you’re in the mood for something new.
Crowd-Pleasing: Every bite is a little moment of joy. The buttery crumble with the juicy fruit makes this cake a universal hit—kids and adults alike will love it.
Ingredients
Here’s what you’ll need to make this luscious, fruit-filled crumb cake:
- Mangoes: Sweet, juicy, and tropical—these are the heart of this cake.
- Berries: A mix of fresh berries adds a burst of tartness that balances the sweetness of the mangoes perfectly. Use whatever you like—blueberries, strawberries, raspberries!
- Flour: All-purpose flour is the base of the cake. It gives structure without being too heavy.
- Sugar: Just the right amount to sweeten the cake without overpowering the fruit.
- Baking Powder & Baking Soda: These two leavening agents make sure your cake rises to fluffy perfection.
- Salt: A pinch to balance the sweetness and bring out the flavors.
- Butter: You’ll need it for the cake and the crumble. Butter makes everything better!
- Buttermilk: The secret to a tender, moist cake. It gives it just the right tang and richness.
- Eggs: To help bind everything together and give the cake a soft texture.
- Vanilla Extract: A touch of vanilla adds warmth and depth to the flavor.
- Cinnamon (for the crumble): Warm and aromatic, cinnamon adds the perfect spice to the topping.
- Brown Sugar (for the crumble): For that delightful caramelized sweetness in the crumble.
- Oats (for the crumble): Oats give the crumble that signature crunchy texture.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Ready to bring this cake to life? Here’s how to make it:
Preheat Your Oven: Preheat your oven to 350°F (175°C). This ensures everything bakes evenly and perfectly.
Prepare Your Cake Pan: Grease a 9-inch round or square baking pan with butter or non-stick spray. Line the bottom with parchment paper for easy removal after baking.
Mix the Dry Ingredients: In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This gives the cake structure and balance.
Mix the Wet Ingredients: In another bowl, beat the eggs, buttermilk, melted butter, and vanilla extract until smooth and well-combined. The wet ingredients create that beautiful, tender crumb.
Combine the Wet and Dry: Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix! We want to keep the cake light and airy.
Fold in the Fruit: Gently fold in the diced mangoes and berries. The fruit will add bursts of sweetness and tartness to every bite. Don’t overmix—keep it gentle to preserve that fruit-filled goodness.
Prepare the Crumble: In a separate bowl, combine the butter, brown sugar, oats, cinnamon, and a pinch of salt. Use a fork or your fingers to mix until crumbly and a little clumpy.
Assemble the Cake: Pour the batter into the prepared pan, spreading it out evenly. Sprinkle the crumble topping generously over the cake batter.
Bake to Perfection: Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Your kitchen will smell incredible while it’s baking!
Let It Cool: Once the cake is done, let it cool for at least 15 minutes before serving. This allows the flavors to settle, and it makes slicing much easier.
Serve and Enjoy: Slice, serve, and enjoy this beautiful, fruit-packed cake! It’s perfect on its own or with a dollop of whipped cream.
How to Serve Buttermilk Mango-Berry Crumb Cake
This crumb cake is perfect as-is, but here are some ideas to make it even more special:
Fresh Fruit: Serve with extra fresh berries or mango slices for that added burst of fruity flavor.
Whipped Cream: A dollop of freshly whipped cream on top makes it feel like a dessert from a bakery.
Vanilla Ice Cream: Warm cake and cold vanilla ice cream? Heaven.
Coffee or Tea: This cake pairs beautifully with your morning coffee or an afternoon cup of tea.
Additional Tips
- Prep Ahead: You can prep the crumble and the dry ingredients the night before. This makes the whole process quicker when you’re ready to bake.
- Flavor Variations: Don’t hesitate to experiment with different fruits—try peaches, apples, or even cherries for a twist.
- Make It Dairy-Free: Swap out the buttermilk for a non-dairy alternative and use a dairy-free butter substitute to make this cake suitable for those with dairy sensitivities.
- Storage Tips: Store leftovers in an airtight container for up to 3 days. Reheat it gently in the oven to keep that crumble topping crispy!
FAQ Section
Q1: Can I substitute the buttermilk with regular milk?
A1: While buttermilk is the key to a tender, moist cake, you can use regular milk if needed. To mimic the tangy flavor, add a teaspoon of lemon juice or vinegar to the milk and let it sit for a few minutes.
Q2: Can I use frozen fruit instead of fresh?
A2: Yes! Frozen fruit works just fine. Be sure to thaw it and drain any excess liquid before folding it into the batter.
Q3: Can I make this cake ahead of time?
A3: Yes, it’s a great make-ahead recipe! You can prepare the cake the night before and store it in an airtight container. Just reheat it before serving.
Q4: How do I store leftovers?
A4: Store any leftover cake in an airtight container at room temperature for up to 3 days.
Q5: Can I freeze this cake?
A5: Absolutely! You can freeze the cake in a freezer-safe container for up to 3 months. Thaw it in the fridge overnight and reheat before serving.
Q6: Can I double the recipe?
A6: Yes, you can double the recipe! Just make sure to adjust the baking time, as a larger cake may need a bit more time in the oven.
Q7: What’s the best way to reheat this cake?
A7: To reheat, place slices in the oven at 300°F for about 10 minutes. This will keep the crumb topping nice and crispy.
Q8: Can I add nuts to the crumble topping?
A8: Yes! Chopped pecans, walnuts, or almonds would be a lovely addition to the crumble for a bit of crunch.
Q9: Can I make this cake in advance for a party?
A9: Definitely! This cake is great for make-ahead and can be served at room temperature. Just slice and enjoy at the party.
Q10: What other fruits can I use in this recipe?
A10: Feel free to mix things up! Peaches, apples, or cherries would work beautifully in place of the mango and berries.
Conclusion
There you have it! This Buttermilk Mango-Berry Crumb Cake is the perfect balance of sweet and tangy, with that irresistible crumble topping. Whether you’re serving it for breakfast, dessert, or just because, it’s sure to be a crowd-pleaser. So grab your ingredients and get baking—your tastebuds will thank you!
Print
Buttermilk Mango-Berry Crumb Cake
- Prep Time: 15 mins
- Cook Time: 35-40 mins
- Total Time: 55 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
Buttermilk Mango-Berry Crumb Cake combines the tropical sweetness of mango with the tartness of raspberries, all on top of a soft and fluffy cake base. The crumbly, cinnamon-spiced topping adds a delightful crunch, making this cake perfect for breakfast or dessert.
Ingredients
- Crumb Topping:
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/4 cup butter, softened
- 1/2 teaspoon ground cinnamon
- Cake:
- 1/2 cup butter, softened
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground nutmeg (Optional)
- 1 cup buttermilk
- 1 mango – peeled, seeded, and diced
- 1 cup raspberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or an 8×8-inch square pan.
- For the crumb topping: In a small bowl, combine the flour, brown sugar, butter, and cinnamon. Use a fork or your fingers to mix until crumbly. Set aside.
- For the cake: In a large bowl, cream together the softened butter and white sugar until light and fluffy. Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and optional nutmeg.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the diced mango and raspberries.
- Pour the batter into the prepared pan and spread it evenly.
- Sprinkle the crumb topping evenly over the batter.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for a few minutes before slicing and serving.
Notes
- For a richer flavor, you can add a teaspoon of ground ginger to the crumb topping or the cake batter.
- Feel free to use other berries like blueberries or strawberries if you prefer.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg