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
Units
Scale
- 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