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
Units
Scale
- 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