Description
Buttermilk mango-berry crumb cake delivers pure comfort straight from your kitchen with sweet summer fruits nestled in a tender, crumbly base. Warm slices taste like sunshine, perfect for sharing with friends during lazy weekend mornings.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1 ripe mango
- 1 cup mixed berries
- ½ cup buttermilk
- ½ cup unsalted butter, softened
Dry Supporting Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Crumb Topping Ingredients:
- ¼ cup light brown sugar
- ½ cup all-purpose flour
- ¼ teaspoon ground cinnamon
- ¼ cup unsalted butter, cold and cubed
Instructions
- Preheat your oven to 350°F and thoroughly coat a 9-inch round cake pan with butter and flour, ensuring complete coverage to prevent sticking.
- Whisk 1 ½ cups of flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt in a medium bowl until perfectly blended.
- Cream ½ cup softened butter with 1 cup granulated sugar for 3-4 minutes until the mixture becomes light and airy.
- Beat in 2 large eggs, one at a time, mixing thoroughly after each addition to create a smooth batter.
- Stir in 1 teaspoon vanilla extract, ensuring even distribution throughout the mixture.
- Alternate adding the dry ingredient mixture and ½ cup buttermilk to the wet ingredients, beginning and ending with dry ingredients. Mix until just combined.
- Gently fold 1 diced ripe mango and 1 cup mixed berries into the batter, distributing fruit evenly without overmixing.
- Create the crumb topping by mixing ¼ cup brown sugar, ½ cup flour, and ¼ teaspoon cinnamon in a small bowl.
- Cut ¼ cup cold, cubed butter into the dry topping ingredients using a pastry cutter or your fingers until coarse crumbs form.
- Transfer the batter to the prepared pan, spreading it evenly to the edges.
- Sprinkle the crumb topping generously and uniformly across the surface of the batter.
- Bake for 45-50 minutes at 350°F, checking doneness by inserting a toothpick into the center – it should come out clean.
- Let the cake rest in the pan for 10 minutes to set its structure.
- Carefully transfer the cake to a wire rack and allow it to cool completely before slicing.
Notes
- Work with room temperature ingredients for the smoothest cake texture, as cold eggs and butter can create a lumpy batter.
- Gently fold the mango and berries into the batter to prevent them from sinking and ensure an even distribution throughout the cake.
- Use fresh, ripe fruits for the most vibrant flavor, but frozen berries work well if thawed and patted dry to prevent excess moisture.
- Check the cake’s doneness early and cover with foil if the top browns too quickly, which helps prevent burning while ensuring the center cooks thoroughly.
- Prep Time: 20-25 minutes
- Cook Time: 45-50 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 286 kcal
- Sugar: 23 g
- Sodium: 150 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg