Agias Sofias 16, Corfu 49100, Greece
T. +30 26610 33848 | M. 6947 704919 | E. firstname.lastname@example.org
110g dark brown sugar
50g butter, softened
1/2 teaspoon ground cinnamon
110g butter, softened
1 teaspoon vanilla extract
250g all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1 mango – peeled, stone removed and diced
1 cup raspberries
Preheat oven to 180 C . Grease a 23cm (9 in) baking tin.
Mix flour, dark brown sugar, butter and cinnamon together in a bowl until the mixture is the consistency of wet sand. Set the topping aside.
Beat butter and sugar with an electric mixer in a large mixing bowl until light and fluffy. The mixture should be noticeably lighter in colour. Add the egg and mix well. Stir in the vanilla extract. In a separate bowl, combine flour, baking powder, baking soda, salt and nutmeg.
Mix the flour mixture into the creamed butter mixture alternately with the buttermilk, stirring just to combine. After the last of the flour mixture is incorporated, gently fold in the diced mango and raspberries. Spread the cake mixture into the prepared tin (the cake mixture will be thick). Sprinkle with crumble topping.
Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 50 minutes. Cool on a wire rack.
For homemade buttermilk , measure 1 cup whole milk and 1 tbls lemon juice and let sit 5 minutes.