Mango Coffee Cake

By spietzsch

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 1-1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 cup butter
• 1 cup buttermilk or sour milk*
• 2 eggs, beaten
• 1 teaspoon vanilla
• 3 cups coarsely chopped, seeded and peeled mangoes (about 3)
• 1/3 cup sugar
• 3/4 teaspoon ground cinnamon
• Sweetened whipped cream

Details

Servings 12
Preparation time 25mins
Cooking time 65mins

Preparation

Step 1

1. Preheat oven to 350 degree F. Grease a 13x9x2-inch baking pan; set aside. In a large bowl combine flour, the 2 cups sugar, baking powder, soda, nutmeg, and 1/4 teaspoon salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.

2. In a small bowl combine buttermilk, eggs, and vanilla. Add to flour mixture all at once; stir just until moistened. Fold in mangoes. Spread in prepared pan. Combine the 1/3 cup sugar and cinnamon. Sprinkle evenly over batter. Bake for 40 to 45 minutes or until a wooden pick inserted near center comes out clean; break crust slightly when inserting pick. (Mango pieces will sink to bottom of coffee cake.) Cool slightly. Serve warm with sweetened whipped cream.

*Note: To make sour milk, place 1 tablespoon lemon juice or vinegar in a measuring cup; add enough milk to equal 1 cup liquid. Let stand for 5 minutes.