Description
Buttermilk Mango-Berry Crumb Cake is a moist and flavorful cake made with a tangy buttermilk base, topped with juicy mango and mixed berries, and finished with a buttery, crumbly topping for a perfect sweet treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup diced fresh mango
- 1/2 cup mixed berries (blueberries, raspberries, or strawberries)
- For the crumb topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, cubed
- 1/4 teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in diced mango and mixed berries.
- Transfer the batter to the prepared pan and spread evenly.
- To make the crumb topping: In a small bowl, combine flour, brown sugar, cinnamon, and salt. Add cubed butter and use a fork or pastry cutter to mix until the mixture resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the batter in the pan.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely before serving.
Notes
- If you prefer a richer flavor, you can add a bit of lime zest to the batter for a citrus twist.
- For a dairy-free version, substitute the buttermilk with a non-dairy alternative like almond or oat milk and use dairy-free butter.
- This cake can be served warm or at room temperature and pairs well with a scoop of vanilla ice cream or whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: buttermilk mango-berry cake, crumb cake, fruity cake, mango dessert, mixed berry crumb cake