Description
Buttermilk Mango-Berry Crumb Cake is a moist and fruity cake made with fresh mango and raspberries, topped with a sweet, cinnamon-spiced crumb for a delightful breakfast or dessert treat.
Ingredients
Scale
- ½ cup flour (for crumb topping)
- ½ cup brown sugar
- ¼ cup butter, softened (for crumb topping)
- ½ teaspoon ground cinnamon
- ½ cup butter, softened (for cake)
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground nutmeg (Optional)
- 1 cup buttermilk
- 1 mango – peeled, seeded, and diced
- 1 cup raspberries
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
- In a small bowl, combine the crumb topping ingredients: flour, brown sugar, butter, and cinnamon. Use a fork or your fingers to mix until crumbly. Set aside.
- In a large bowl, beat together the butter and sugar until light and fluffy. Add the egg and vanilla extract, and beat until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and optional nutmeg.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing until just combined.
- Gently fold in the diced mango and raspberries.
- Pour the batter into the prepared pan and spread it evenly.
- Sprinkle the crumb topping over the batter.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes before removing it from the pan. Serve warm or at room temperature, and enjoy!
Notes
- Use fresh or frozen raspberries—if using frozen, do not thaw before folding into the batter.
- The nutmeg adds a warm spice note, but it can be omitted if preferred.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 26g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg