Description
This Buttermilk Mango-Berry Crumb Cake is a delightful and moist dessert that combines the tropical sweetness of ripe mangoes with the tartness of mixed berries, all topped with a crunchy cinnamon-spiced crumb topping. Perfect for breakfast or an afternoon treat, this cake offers a perfect balance of fruity flavors and tender crumb, enhanced by the richness of buttermilk.
Ingredients
Scale
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 ripe mango, peeled and diced
- 1 cup mixed berries (blueberries, raspberries, or blackberries)
Crumb Topping
- 1/4 cup light brown sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan or an 8×8-inch square pan by greasing and flouring it thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set this mixture aside for later.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which should take about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs to the creamed butter and sugar one at a time, ensuring each egg is thoroughly incorporated before adding the next. Stir in the vanilla extract to enhance the flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Start and finish with the dry ingredients, mixing gently until just combined to keep the cake tender.
- Fold in Fruits: Carefully fold in the diced mango and mixed berries into the batter, distributing them evenly without overmixing.
- Prepare Crumb Topping: In a small bowl, combine the brown sugar, flour, and ground cinnamon. Add the cold, cubed butter and use a pastry cutter or your fingers to blend the mixture into coarse crumbs.
- Assemble and Bake: Pour the batter into the prepared cake pan, smoothing the top. Evenly sprinkle the crumb topping over the batter. Bake the cake in the preheated oven for 45-50 minutes or until a toothpick inserted into the cake’s center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature for the best flavor and texture.
Notes
- Use fresh ripe mangoes and mixed berries for the best flavor and texture.
- Ensure the butter for the crumb topping is cold to achieve a nice crumbly texture.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- The crumb topping can be customized with nuts like pecans or walnuts for added crunch.
- This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat slices gently in the microwave to enjoy the cake warm.
