Raspberry Mango Buttermilk Cake

Raspberry Mango Buttermilk Cake

November 16, 2020 Sweets 0

Crumble Topping:
60g flour
110g dark brown sugar
50g butter, softened
1/2 teaspoon ground cinnamon
110g butter, softened
200g sugar
1 egg
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
225ml buttermilk
1 mango – peeled, stone removed and diced
1 cup raspberries

Preheat oven to 180 C . Grease a 23cm (9 in) baking tin.

Prepare crumble:
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.

Prepare cake:
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.

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