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Buttermilk Mango-Berry Crumb Cake

Buttermilk Mango-Berry Crumb Cake

  • Prep

    25 m
  • Cook

    50 m
  • Ready In

    1 h 45 m
naples34102

naples34102

I came up with this recipe as I was trying to find a way to use up some buttermilk, mango and raspberries I didn't want to go to waste! Feel free to substitute other fruits such as blueberries, peaches, apples or strawberries. No fruit on hand? This is just as delicious without!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 50.1g
  • 16%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 306 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
  2. Mix 1/2 cup flour, brown sugar, 1/4 cup butter, and cinnamon together in a bowl until the mixture is the consistency of wet sand. Set the topping aside.
  3. Beat 1/2 cup butter and sugar with an electric mixer in a large mixing bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the egg and mix well. Stir in the vanilla extract. In a separate bowl, combine 2 cups flour, baking powder, baking soda, salt, and nutmeg.
  4. 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. Spread the batter into the prepared pan (the batter will be thick). Sprinkle with crumb topping.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool on a wire rack.
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Reviews

naples34102
173

naples34102

8/2/2010

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!

Jillian
130

Jillian

11/3/2010

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....

MarielJD
70

MarielJD

8/5/2010

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

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