Buttermilk Mango Berry Crumb Cake Recipe was a wonderful cake, I only had blueberries, so I went with those and the mango, of course, but can't wait to try it with other fruits too. I love a nice, thick crumb topping and this was just perfect.
1/2 cup flour
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, softened
1 cup buttermilk
1 cup white sugar
1 cup raspberries
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1 mango - peeled, seeded and diced
1/2 cup butter, softened
1/2 teaspoon ground nutmeg (optional)
1/4 teaspoon salt
2 cups all-purpose flour
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
Mix 1/2 cup flour, brown sugar, 1/4 cup butter, and cinnamon together in a bowl until the mixture is the consistency of wet sand. Set the topping aside.
Beat 1/2 cup butter and sugar with an electric mixer in a large mixing bowl until light and fluffy. The mixture should be noticeably lighter in color.
Add the egg and mix well. Stir in the vanilla extract. In a separate bowl, combine 2 cups flour, baking powder, baking soda, salt, and nutmeg.
Mix the flour mixture into the creamed butter mixture alternately with the buttermilk, stirring just to combine. After the last of the flour mixture is incorporated, gently fold in the diced mango and raspberries.
Spread the batter into the prepared pan (the batter will be thick). Sprinkle with crumb topping.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool on a wire rack.
Notes and Tips:
You may use fresh or frozen raspberries. If desired, sprinkle powdered sugar over crumb topping or drizzle with a powdered sugar glaze before serving.
|Buttermilk Mango Berry Crumb Cake Recipe|