Strawberry Mango Crumb Cake – an ideal summer brunch coffee cake with a buttery crumble topping and sweet pockets of strawberry and mango baked right in.
We enjoyed this delicious coffee cake at Sunday brunch today. It was inspired simply by some fresh seasonal strawberries and a very ripe mango on the kitchen counter top that needed to be used up quickly. It was served while still warm and was very moist. The crumb topping has a little cinnamon and adds a nice textural difference. I think this would be a great cake to take along when invited to a weekend brunch..invite me and I’ll bring one. 😉
- 3 cups flour
- 3 tsp baking powder
- 3 eggs
- 1 1/4 cups sugar
- 2 tsp vanilla extract
- 1/4 cup melted butter
- 1/4 cup vegetable oil
- 1/2 cup whipping cream
- 1/2 cup milk
- 2 tbsp lemon juice or vinegar
- 1 cup diced fresh mango
- 1 cup diced strawberries
- 1/2 cup flour
- 2 tbsp brown sugar
- 1/4 cup butter
- 1 tsp cinnamon
Preheat oven to 325 degrees F. Grease and flour a 9 inch spring-form pan.
Sift together the flour and baking powder and set aside.
In the bowl of a stand mixer with the whisk attachment in place, whisk together the eggs, sugar and vanilla extract on high speed until foamy and slightly stiffened.
Mix together the melted butter and vegetable oil in a measuring cup with a spout.
Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.
Mix together the whipping cream, milk and lemon juice. Add slowly to the mixing bowl continuing to mix but at a reduced speed.
Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about lumps in the batter, they are fine. When the dry ingredients are almost incorporated, gently fold in the strawberries and mango.
Pour batter into the prepared spring-form pan.
Using your hands, rub the butter through the other ingredients until the mixture holds together when pressed in your fist. Break off small pieces and cover the surface of the batter in the prepared spring-form pan.
Bake in a preheated 325 degree F oven for about 45 minutes or until a wooden skewer inserted into the center of the cake comes out clean.