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.
Course
Dessert
Cuisine
American
Keyword
brunch, coffee cake, mango, strawberry
Prep Time20minutes
Cook Time45minutes
Total Time1hour5minutes
Servings16servings
Calories300kcal
AuthorBarry C. Parsons
Ingredients
3cupsflour
3tspbaking powder
3eggs
1 1/4cupssugar
2tspvanilla extract
1/4cupmelted butter
1/4cupvegetable oil
1/2cupwhipping cream
1/2cupmilk
2tbsplemon juiceor vinegar
1cupdiced fresh mango
1cupdiced strawberries
For the Cinnamon Crumble
1/2cupflour
2tbspbrown sugar
1/4cupbutter
1tspcinnamon
Instructions
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.
To prepare the Cinnamon Crumble
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.