Mango Raspberry Buttermilk Cake

    (106)
    1 hour 15 min

    This recipe is a delicious way to use fruit that you don't want to go to waste. Mango and raspberry are a terrific combination, but feel free to substitute other fruits such as blueberries, peaches, apples or strawberries. No fruit to hand? This is just as delicious without!


    100 people made this

    Ingredients
    Serves: 12 

    • Crumble Topping
    • 60g flour
    • 110g dark brown soft sugar
    • 50g butter, softened
    • 1/2 teaspoon ground cinnamon
    • Cake
    • 110g butter, softened
    • 200g caster sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 250g plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground nutmeg
    • 225ml buttermilk
    • 1 mango - peeled, stone removed and diced
    • 1 cup raspberries

    Method
    Prep:25min  ›  Cook:50min  ›  Ready in:1hr15min 

    1. Preheat an oven to 180 C / Gas 4. Grease a 23cm (9 in) square baking tin.
    2. Mix 60g flour, 110g dark brown soft sugar, 50g butter and cinnamon together in a bowl until the mixture is the consistency of wet sand. Set the topping aside.
    3. Beat 110g butter and 200g sugar with an electric mixer in a large mixing bowl until light and fluffy. The mixture should be noticeably lighter in colour. Add the egg and mix well. Stir in the vanilla extract. In a separate bowl, combine 250g flour, baking powder, bicarb, 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 cake mixture into the prepared tin (the cake mixture will be thick). Sprinkle with crumble topping.
    5. Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 50 minutes. Cool on a wire rack.

    Cook's note

    You may use fresh or frozen raspberries. If desired, sprinkle icing sugar over crumble topping before serving.

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    Reviews & ratings
    Average global rating:
    (106)

    Reviews in English (86)

    by
    192

    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!  -  30 Jul 2010  (Review from Allrecipes US | Canada)

    by
    135

    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....  -  01 Nov 2010  (Review from Allrecipes US | Canada)

    by
    78

    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  -  30 Jul 2010  (Review from Allrecipes US | Canada)

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