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!

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.

Step 2

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.

Step 3

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.

Step 4

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5

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.

Step 6

Gently fold in the diced mangoes with a spatula.

Step 7

Pour the batter into the prepared baking pan and spread evenly.

Step 8

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.

Step 9

Sprinkle the crumble topping evenly over the cake batter.

Step 10

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 11

Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Step 12

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

Serving size	1506.8 grams (1506.8g)

Amount per serving	% Daily Value*
Calories	4800

Total Fat 213.30g	273%
Saturated Fat 129.40g	647%
Polyunsaturated Fat 0.20g
Cholesterol 913mg	304%
Sodium 2985mg	130%
Total Carbohydrate 681.30g	248%
Dietary Fiber 15.80g	56%
Total Sugars 392.40g
Protein 59.70g	119%

Vitamin D 190IU	952%
Calcium 557mg	43%
Iron 22mg	119%
Potassium 1560mg	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.

Source of Calories

Fat: 39.3%

Protein: 4.9%

Carbs: 55.8%