Mango and Raspberry Crumb Cake

    Mango and Raspberry Crumb Cake


    93 people made this

    This is a beautiful cake that is made with butter milk and includes mangos and raspberries. I like to eat this for dessert as there is something about the warm pieces of fruit that appeals to me.

    Serves: 12 

    • Crumb Topping
    • 1/2 cup (60g) flour
    • 1/2 cup (90g) brown sugar
    • 65g butter, softened
    • 1/2 teaspoon ground cinnamon
    • Cake
    • 125g butter, softened
    • 1 cup (220g) white sugar
    • 1 egg
    • 1 teaspoon vanilla essence
    • 2 cups (250g) plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground nutmeg
    • 1 cup (250g) buttermilk
    • 1 mango, peeled, seeded and diced
    • 1 cup raspberries, fresh or frozen

    Preparation:25min  ›  Cook:50min  ›  Ready in:1hour15min 

    1. Preheat an oven to 180 degrees C. Grease a 22cm square cake tin.
    2. Crumb Topping: Mix flour, brown sugar, butter and cinnamon together in a bowl until the mixture is the consistency of wet sand. Set the topping aside.
    3. Cake: Beat butter and sugar with an electric mixer in a large mixing bowl until light and fluffy. The mixture should be noticeably lighter in colour. Add the egg and mix well. Stir in the vanilla essence.
    4. In a separate bowl combine the flour, baking powder, bicarbonate of soda, salt and nutmeg.
    5. 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.
    6. Spread the batter into the prepared cake tin (the batter will be thick). Sprinkle with crumb topping.
    7. Bake in the preheated oven until a toothpick inserted into the centre comes out clean; about 50 minutes. Cool on a cake rack.

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