Mango Coffee Cake

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This Mango Coffee Cake is fluffy and moist with fresh sweet chopped mangoes throughout and a cracked cinnamon-sugar topping. It's wonderful with a cup of tea or coffee!

Prep Time25

Cook Time45

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: coffee cake, mango coffee cake, mango dessert

Servings:

Ingredients

For the Batter

2 cups all-purpose flour , spooned and leveled
2 cups granulated sugar
1 & 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/2 cup cold unsalted butter , cut into cubes
1 cup buttermilk
2 large eggs
1 teaspoon vanilla
1 large mango , peeled, seed removed, and chopped small

For the Cinnamon-Sugar Topping

1/3 cup granulated sugar
1 teaspoon ground cinnamon

Instructions

Preheat oven to 350 degrees F. Grease a 13x9x2 inch baking pan; set aside.
In a large bowl whisk together flour, the 2 cups sugar, baking powder, baking soda, nutmeg, and salt. Using a pastry blender or your hands, cut in butter until mixture resembles coarse crumbs.
In a medium bowl whisk together the buttermilk, eggs, and vanilla. Add to the flour mixture all at once; using a fork, stir just until moistened. Sprinkle mangoes with a little flour and fold into the batter (this will help them from completely falling to the bottom.)
Pour batter into prepared pan and spread out evenly.
Combine the 1/3 cup sugar and cinnamon. Sprinkle evenly over batter.
Bake for about 45 minutes or until a toothpick inserted near center comes out clean. Cool and cut into squares. Serve with whipped cream, if desired.

Notes

Prevent the fruit from sinking. Before adding the mangoes to the batter, sprinkle them with a little flour, which helps prevent them from sinking to the bottom of the cake while baking.

Add some nuts. Feel free to add in some chopped nuts to the batter like pecans or walnuts.

Try it with pineapple. Instead of mangoes, pineapple is a great alternative.

Nutrition