Mango Coffee Cake
Indulge in the tropical bliss of this Mango Coffee Cake, a delightful fusion of sweet mangoes and warm, spiced crumble topping. This recipe transforms fresh, diced mango into a moist and tender cake, perfectly balanced with hints of cinnamon and vanilla. A buttery streusel topping adds a satisfying crunch, making every bite irresistibly flavorful. Ready in just about an hour, this easy-to-make coffee cake is ideal for brunch gatherings, afternoon tea, or as a delectable dessert. Serve it slightly warm or at room temperature with a dusting of powdered sugar or a dollop of whipped cream for a treat that captures the essence of summer. Perfect for mango lovers, this coffee cake is your next kitchen favorite!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.75 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cups Whole milk
- 1.5 cups Fresh mango, diced
- 0.5 cups All-purpose flour (for topping)
- 0.25 cups Brown sugar, packed (for topping)
- 0.5 teaspoons Ground cinnamon (for topping)
- 0.25 cups Unsalted butter, cold and cubed (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
In a medium bowl, whisk together the 2.5 cups of all-purpose flour, baking powder, baking soda, salt, and 1 teaspoon of ground cinnamon. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and 0.5 cups of brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Gently fold in the diced mangoes with a spatula.
Pour the batter into the prepared baking pan and spread evenly.
To make the crumble topping, combine 0.5 cups of all-purpose flour, 0.25 cups of packed brown sugar, and 0.5 teaspoons of ground cinnamon in a small bowl. Cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Sprinkle the crumble topping evenly over the cake batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Slice and serve the cake warm or at room temperature, optionally with a dusting of powdered sugar or a dollop of whipped cream.
Nutrition Facts
Calories |
4800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.3 g | 273% | |
| Saturated Fat | 129.4 g | 647% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 913 mg | 304% | |
| Sodium | 2985 mg | 130% | |
| Total Carbohydrate | 681.3 g | 248% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 392.4 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 557 mg | 43% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 1560 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
