If you’re craving a cake that’s the perfect balance of tender, fruity, and a little indulgent, this Buttermilk Mango-Berry Crumb Cake is exactly what you need. Picture this: a soft, buttery cake studded with juicy mango and mixed berries, all crowned with a crunchy, sweet crumble topping that adds the perfect amount of texture. It’s the kind of dessert that makes you want to take a bite and instantly feel at home. Whether you’re serving it for breakfast, an afternoon snack, or as a sweet ending to a cozy dinner, this cake is sure to make you smile with every bite.
Why You’ll Love Buttermilk Mango-Berry Crumb Cake
This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Enjoy it as a breakfast treat, an afternoon snack, or a dessert. It fits any time of day!
Budget-Friendly: Simple ingredients that you probably already have in your pantry and fridge.
Quick and Easy: With just a few steps, you’ll have a warm, aromatic cake in no time.
Customizable: Feel free to swap the mango or berries for other fruits you have on hand, like peaches or cherries.
Crowd-Pleasing: This cake is a guaranteed winner, with its sweet crumb topping and soft cake base that everyone will love.
Ingredients in Buttermilk Mango-Berry Crumb Cake
Let’s dive into what makes this cake so irresistible. With the soft buttermilk cake and the sweet crumble topping, you’ll find yourself reaching for seconds before you even realize it.
All-Purpose Flour: This is the foundation of your cake. It gives structure while still keeping it light and fluffy.
Baking Powder: A little lift to make sure the cake rises just right.
Salt: Enhances all the flavors and brings out the sweetness of the fruit.
Butter: The magic ingredient that makes the cake moist, rich, and perfectly tender.
Sugar: Sweetness in both the cake and the crumb topping.
Buttermilk: Gives the cake that perfect tang and helps keep it moist and soft.
Eggs: For structure and richness.
Vanilla Extract: A must for bringing out the best in the cake.
Mango: Fresh, ripe mango adds tropical sweetness and juiciness.
Mixed Berries: A mix of blueberries, raspberries, or blackberries gives a burst of tart flavor.
For the Crumb Topping:
Flour: The base for the crumble, creating that delightful crunch.
Brown Sugar: Adds a touch of deep sweetness to the crumb topping.
Butter: Helps bind the topping together while making it crisp and golden.
Cinnamon: A little spice to warm up the flavors.
Salt: Balances the sweetness of the crumble.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan. The oven needs to be at the right temperature for that perfect rise.
Combine Ingredients: In a large bowl, whisk together the dry ingredients: flour, baking powder, and salt. In another bowl, beat together the butter, sugar, eggs, and vanilla extract until smooth and creamy. Add the buttermilk, then gradually mix in the dry ingredients until just combined.
Prepare Your Mango and Berries: Gently fold the diced mango and mixed berries into the batter. Be careful not to overmix—just enough to distribute the fruit throughout the cake.
Prepare Your Crumb Topping: In a separate bowl, mix the flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until it resembles coarse crumbs.
Assemble the Cake: Pour the batter into the prepared cake pan, spreading it evenly. Top with the crumb mixture, making sure it covers the surface generously.
Cook to Perfection: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. The smell will be heavenly as it bakes!
Finishing Touches: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serve and Enjoy: Slice and enjoy with a cup of coffee or tea! The cake is perfect served warm or at room temperature, and you can even dust it with powdered sugar for an extra touch of sweetness.
Nutrition Facts:
Servings: 8
Calories per serving: Approx. 290–320
(Note: actual values may vary depending on ingredients used)
Preparation Time
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: 55–60 minutes
How to Serve Buttermilk Mango-Berry Crumb Cake
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Pair with a refreshing glass of iced tea or fresh-squeezed juice.
- For brunch, add a side of yogurt or granola to create a balanced, satisfying meal.
- Serve with a drizzle of honey or maple syrup for an extra layer of sweetness.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Use ripe mangoes for the best flavor and sweetness.
- If you prefer a lighter crumb topping, reduce the butter by half.
- If you don’t have buttermilk, you can substitute it with regular milk and a splash of vinegar or lemon juice.
- Add a handful of chopped nuts to the topping for a little extra crunch.
- This cake can also be frozen for up to 3 months—just wrap it tightly in plastic wrap and foil.
- Want to make it even more indulgent? Top with a drizzle of caramel sauce or chocolate ganache.
FAQ’s
1 Can I use frozen berries instead of fresh?
Yes! Just make sure to thaw and drain them before folding into the batter.
2 Can I make this cake ahead of time?
Absolutely! The cake stays fresh for a couple of days at room temperature and even longer if refrigerated.
3 Can I use other fruits?
Sure! Feel free to swap mango and berries for other fruits like peaches, apples, or plums.
4 How can I make this cake healthier?
Use whole wheat flour, reduce the sugar, and substitute applesauce for some of the butter.
5 Can I use a bundt pan instead of a round cake pan?
Yes, but adjust the baking time—check for doneness after 35-40 minutes.
6 How do I know when the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean, it’s ready!
7 Can I freeze this cake?
Yes! Wrap it tightly and freeze for up to 3 months. Thaw at room temperature before serving.
8 Can I add a glaze to this cake?
Absolutely! A simple powdered sugar glaze or lemon glaze would be delicious.
9 Can I substitute coconut milk for the buttermilk?
Yes, coconut milk will work well, though it will give the cake a slight coconut flavor.
10 What’s the best way to store leftovers?
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Conclusion
Buttermilk Mango-Berry Crumb Cake is the kind of treat that brings a smile to your face with each bite. Its rich, buttery texture, complemented by sweet fruit and a crispy crumble topping, makes it the perfect go-to dessert or snack. Whether you enjoy it with a cup of tea or share it with friends, this cake is sure to become a favorite in your baking repertoire. Enjoy!
Print
Buttermilk Mango-Berry Crumb Cake
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Buttermilk Mango-Berry Crumb Cake is a moist and tender cake bursting with tropical mango, mixed berries, and topped with a sweet, buttery crumb for a perfect brunch or dessert treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup diced fresh mango
- 1 cup mixed berries (blueberries, raspberries, or blackberries)
- 1 tablespoon flour (for tossing fruit)
- For the crumb topping:
- 1/3 cup brown sugar
- 1/3 cup flour
- 1/4 teaspoon cinnamon
- 3 tablespoons cold butter, cubed
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan.
- In a bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Mix in the dry ingredients alternately with buttermilk, beginning and ending with the flour mixture.
- Toss mango and berries with 1 tablespoon of flour and gently fold into the batter.
- Pour batter into prepared pan and smooth the top.
- To make the crumb topping, combine brown sugar, flour, and cinnamon in a bowl. Cut in the cold butter until mixture resembles coarse crumbs. Sprinkle evenly over the batter.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan before slicing and serving.
Notes
- Frozen berries can be used but should be thawed and drained first.
- For a nutty twist, add chopped pecans or walnuts to the crumb topping.
- This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg