Mango Walnut Crumb Cake

When it comes to having  the best tasting mango in the world, a number of countries want to claim the crown. In Asia alone, it will be a contention among countries like the Philippines, India, Thailand, Indonesia just to name a few. Having tried the varieties of these countries, I would say that Philippines definitely top the list. It got the right balance of sweetness, juicy and succulent. Its quality is definitely world class. So imagine my excitement and delight when a collegue generously shared some fresh mangoes from her recent trip to the Philippines. And so fortunate I was, that the mangoes even came from Zambales. A town that's made popular for its sweet and delicious mangoes. Instead of consuming the fruits as it is, I immediately thought of making a mango cake out of it. Still fresh from a Blueberry Crumb Cake indulgence (another cake recipe which I've yet to blog about), I decided to make another version with no less than the best tasting mango in Asia. The recipe is actually a take off from Ina Garten's Blueberry Crumb Cake. I just removed some of the ingredients to suit my own liking and replace the fruit with mangoes.

 What you need:

For the Crumb
1/4 cup granualted sugar
1/3 cup light brown sugar
1 tsp ground cinnamon
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all purpose flour

For the Cake
6 tbsp unsalted butter, room temp
3/4 cup granulated sugar
2 extra large eggs, room temp
1 tsp vanilla extract
2/3 cup sour cream
1 1/4 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
2 cups fresh mangoes, diced

How to make:

Pre-heat the oven to 350 degrees F.
1. Make the crumb topping (streusel). Combine the granulated sugar, brown sugar, and cinnamon in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
2. Make the cake. Cream the butter and sugar in a bowl of an electric mixer on high speed for 4-5 mins until light and fluffy.
3. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla and sour cream.
4. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the batter until just combined.
5. Fold in 1 cup of mangoes and stir with a spatula to be sure the batter is completely mixed.
6. Spoon the batter into an 8-inch non stick springform baking pan and spread it out evenly.
7. Crumble 1/2 of the topping (streusel) evenly over the batter. Add the remaining 1 cup of mangoes and top with the remaining streusel.
8. Bake for 60 mins - 1 hr and 10 mins or until a cake tester comes out clean. Cool for 15 mins and unmold.


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