I made this to surprise my family. It’s easy to hide from the kids because they usually mind their own business; business meaning their toys and their colorful pens and paper. Since my husband is at work the whole day, it’s easy to make it behind his back. My surprise was super effective, of course. When I presented this after dinner, they were all smiles. Well, my kids probably looked at it the same way they looked at every other desserts, but my husband was really delighted!
Check out what our friends from My Diverse Kitchen have to say about this recipe:
“So I came back from the market clutching half a dozen mangoes, looking like I had just won a lottery! And knew I was going to make a Mango Crumb Cake I had bookmarked quite some time back. I like crumb cakes for the nice contrast of textures from the soft cake and the crunchy and crumbly topping.”
We love crumb cakes for the same reason too. Most desserts always taste similar to me- they’re smooth and they melt in the mouth. But crumb cakes offer a different texture that will just make your mouths water.Definitely a family treat, this one!
Ingredients
- 100 gm Land O Lakes butter , softened at room temperature
- 3/4 cup Domino sugar granulated
- 1 tsp McCormick vanilla extract
- 1 Eggland’s egg
- 1 tbsp Borden milk
- 1/2 cup Gold Medal all purpose flour
- 1/2 cup King Arthur cake flour
- 1 tsp Clabber Girl baking powder
- 1/2 tsp Morton salt
- 1 mango, cubed (about 3/4 cup)
- 1/2 cup Planters cashew nuts broken (or chopped)
- 1 tsp ghee (browned butter or butter)
- 1/2 cup Gold Medal all purpose flour
- 3/4 cup Bob’s Red Mill oats rolled
- 1/4 cup Domino brown sugar
- 30 gm Land O Lakes butter chilled
- 3 to 4 pods Morton and Basset cardamom powdered
Instructions
- First make the cake. Start by heating the ghee/ butter in a pan. Add the broken cashewnuts and pan fry them, stirring frequently, till they turn golden. Remove the cashewnuts and keep aside. Add any remaining bit of ghee to the butter and sugar while making the cake.
- You can do the mixing in a food processor, but I used my hand held mixer. Put the butter, sugar and vanilla extract in a large bowl. Beat, on low speed, till everything is blended. Add the egg, milk, flours, salt and baking powder and beat again on low speed till well blended.
- Scrape the batter into a greased and floured 8u201d (or 9u201d) cake tin and lightly smooth the top. Uniformly scatter the cubed mango pieces and then the cashewnuts over the top.
- Bake the cake at 190C (375F) for 15 minutes. Then take it out and sprinkle the topping evenly on top.
- In the meanwhile, make the streusel/ crumb topping.
- Powder the oats to a coarse powder. Put this and all the ingredients for the topping, except the butter, in a bowl and stir together. Cut the cold butter into small pieces and, using your fingers, rub them into the flour till the mixture forms small clumps.
- After 15 minutes of baking, take the cake out and sprinkle the topping evenly on the cake. Put the cake back in the oven and continue to bake at 190C (375F) for about 30 to 40 minutes, till the crumb topping/ streusel is brown and the cake is cooked.
- Cool the cake completely and then slice. Serve with coffee or tea, or perhaps for dessert with sorbet or ice-cream.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: You can use almonds if you’re not a fan of cashew nuts.
Thanks again to My Diverse Kitchen for this amazing recipe.
