Cherry Mango Coffee Cake
Easy Cherry Mango Coffee Cake recipe. Made with your favourite summer fruit, this simple dessert idea is perfect with a cup of tea.
Servings: 12 slices
Calories: 317kcal
Ingredients
Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup butter, softened
- 1/2 tsp ground cinnamon
Cake
- 1/2 cup butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground nutmeg
- 1 cup buttermilk
- 1 large mango, peeled and cut int cubes
- 1 cup cherries, cut in half and pitted
Instructions
- Preheat the oven to 350˚F. Grease a 9 inch springform pan.
- Mix the topping ingredients together and set aside.
- Beat 1/2 cup butter and white sugar together in a large bowl with an electric mixer until soft and fluffy. Add the egg and vanilla and mix well.
- In a medium bowl, mix the flour, baking soda, baking powder, salt and nutmeg. Slowly add the dry ingredients to the wet ingredients, alternating between flour mixture and buttermilk until fully incorporated. Fold in the mango and cherries.
- Pour the batter into the prepared pan and sprinkle with the prepared topping.
- Bake for around 20 minutes, or until a toothpick inserted comes out clean. Let cool on a wire rack
Notes
- Mix up the fruit with whatever is seasonal!
- Store in an airtight container in the fridge for up to 5 days.