Wednesday, 1 August 2012
Cherry Mango Coffee Cake
Wait for it, wait for it...
I actually bought buttermilk. And when I buy things, I go big. I got a huge 2 liter container of it. Now it's going to be an adventure trying to use this all with no waste. Oh baby, is this going to be fun.
And of course I got on the cherry bandwagon. Who can resist those dark red, juicy little devils. I certainly can't.
But I've got some more very exciting news.
Tomorrow. Camping. Here I come.
This is how I knew I was camping. Boyfriend: hey, you aren't working from August 2nd to the 6th. Me: Um, what? What is happening then? What if this isn't possible? Boyfriend: That's too bad, I already bought your plane ticket, we are going camping.
We went to the same spot last year when we went camping, so I know just how gorgeous this place is. Needless to say, I am very excited. So I'm obviously not going to be posting in the next 5 days, but I will leave you guys with this awesome coffee cake recipe.
Warning. This cake is addicting. I had this slice in the below picture, and ended up slicing myself more slices until 1/3 of the cake was gone. I've got no self control. But with the combination of mangoes and cherries: two of my favorite fruits ever, who could resist?
What you'll need:
-1/2 cup all-purpose flour
-1/2 cup brown sugar
-1/4 cup butter, melted
-1/2 teaspoon ground cinnamon
-1/2 cup butter, melted
-1 cup white sugar
-1 teaspoon vanilla extract
-2 cups all-purpose flour
-1 teaspoon baking powder
-1 teaspoon baking soda
-1/4 teaspoon salt
-1/2 teaspoon ground nutmeg
-1 cup buttermilk
-1 mango, peeled and cut into cubes
-1 cup cherries, cut in half and pitted
1. Preheat the oven to 350˚F. Grease a springform pan.
2. Mix the topping ingredients together and set aside.
3. 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.
4. 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.
5. Pour the batter into the prepared pan and sprinkle with the prepared topping.
6. Bake for around 20 minutes, or until a toothpick inserted comes out clean. Let cool on a wire rack
You might also like:
Apple Coffee Cake
Raspberry Almond Cake
Strawberry Mango Smoothie