Friday, June 12, 2020

Mango Crump Coffee Cake

Mango Crumb Coffee Cake

This Mango Cake is another delightful recipe to add to your mango collection. 
A soft and fluffy eggless cake. Fresh chopped mango is folded into a light and airy cake batter before being dusted with a shower of cardamom and sugar

This Crumb Cake Recipe has a moist cake that is topped with a thick layer of crumb topping Studded with fresh mangoes and topped with mangoes and plenty of almonds flour, making for a deliciously fruity treat with crunchy goodness and made very interesting indeed by the use of fresh cardamom. The nuts in the topping give it a nice crunchy layer, making it a great recipe for Mango coffee cake can be really versatile

The smell wafting from your oven as this Mango Cake bakes is simply out of this world. Perfect coffee/ tea time cake with a crunchy crumb topping.


All-purpose flour-3/4 cup

Sugar-1/4 cup

Brownsugar-1/4 cup

Unsalted butter, cold and cut into cubes-1/2 cup

Almonds- finely ground-1/2 cup

Nutmeg 1/2 tsp

Cardamom -1/2 tsp

Combine all the ingredients listed above with hand until it forms a crumbly mixture. Rub the butter evenly into the mixture for even texture and work the dough with your fingers until it clumps together.

For cake:

All-purpose flour-200gms


Mangoes-2 cups

Lime Zest- 1 tsp

Baking powder-1 tsp

Baking Soda-1/2 tsp

Unsalted butter-1/4 cup

Vanilla essence-1 tsp

Freshly ground Nutmeg-1/2 tsp

Freshly ground cardamom-1/2 tsp

Milk-1/4 cup

Buttermilk-1/2 cup


1. Preheat the oven to 180C (350F). Lightly grease baking pan.

2. Sift together the flour, cardamom, nutmeg, baking soda and baking powder in a bowl. Set aside

3. Beat the butter and lime zest mixing until it is creamy. Then add sugar and beat until light and fluffy.

4. Then add milk and vanilla extract and beat until incorporated.

5. Now slowly add the flour mixture to the butter mixture, beating continuously then all the buttermilk and mix until incorporated.  Finally add the rest of the flour mixture.

6. Pour the batter into the prepared pan; top with the mango slices and then cover completely with the crump mixture.

7. Bake for 25 minutes, or until the crumbs are turning golden, the cake that pops out between the fruit will be light brown and the entire cake is just starting to pull away from the pan and a wooden toothpick inserted in the center comes out clean.

8. Remove from the oven and Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.

9.Slice the Mango Cake and serve with tea or coffee.Enjoy!


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