Mango and Raspberry Crumb Cake

    Mango and Raspberry Crumb Cake

    (106)
    8saves
    1hour15min


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (106)

    Reviews in English (106)

    by
    192

    I am the submitter of this recipe and I thought I'd add a note now that it's been published! It took making lots of coffee cakes and muffins over many years to know what I like in a recipe for them - namely, butter, buttermilk (or sour cream), a little cinnamon and a perfect crumb topping. Tossing in a little fruit that you want to use before it goes to waste doesn't hurt either! If you don't like nutmeg, leave it out. Or substitute with cinnamon or lemon zest. Don't want a coffee cake? This is easily converted to muffins. Today I sprinkled some powdered sugar over the cooled cake (still using the crumb topping), but just a simple glaze of powdered sugar and a little milk, drizzled over the crumb topping after it's cooled is pretty too, and adds just a little more sweetness. Also, fresh or frozen berries may be used!  -  30 Jul 2010  (Review from Allrecipes USA and Canada)

    by
    135

    Delicious crumb cake! I was eyeing up this recipe for a while and since I had some buttermilk on hand that I wanted to use up it was time to give it a try. I didn't add any of the fruit as I wanted a classic crumb cake and boy did I find one! Just as the submitter states, it's just as delicous without the fruit. The crumb topping is wonderful and next time I'll double it, because it was so good. The cake itself was moist, slightly sweet, and nicely spiced. I topped it with a nice dose of powdered sugar and it was perfect with a cup of tea or coffee. I can't wait to try this again with a variety of fruits such as apple or blueberry and maybe throw in some nuts like walnuts or pecans....  -  01 Nov 2010  (Review from Allrecipes USA and Canada)

    by
    78

    This is THE perfect crumb cake. Some can be dry or have a topping that just isn't right. This is moist, buttery delicious and the crumb topping is excellent. The buttermilk makes this especially moist and tasty, I think, and the slight hint of nutmeg adds another dimension of flavor. While I can see making this with lots of different fruits as possibilities, or even plain for that matter, I liked the combination of raspberries and mango. Thanks for the great recipe Naples34102  -  30 Jul 2010  (Review from Allrecipes USA and Canada)

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