STRAWBERRY MANGO CRUMB CAKE

Strawberry Mango Crumb Cake – an ideal summer brunch coffee cake with a buttery crumble topping and sweet pockets of strawberry and mango baked right in.
We enjoyed this delicious coffee cake at Sunday brunch today. It was inspired simply by some fresh seasonal strawberries and a very ripe mango on the kitchen counter top  that needed to be used up quickly. It was served while still warm and was very moist. The crumb topping has a little cinnamon and adds a nice textural difference. I think this would be a great cake to take along when invited to a weekend brunch..invite me and I’ll bring one. 😉

Ingredients

• 3 cups flour
• 3 tsp baking powder
• 3 eggs
• 1 1/4 cups sugar
• 2 tsp vanilla extract
• 1/4 cup melted butter
• 1/4 cup vegetable oil
• 1/2 cup whipping cream
• 1/2 cup milk
• 2 tbsp lemon juice or vinegar
• 1 cup diced fresh mango
• 1 cup diced strawberries
• For the Cinnamon Crumble
• 1/2 cup flour
• 2 tbsp brown sugar
• 1/4 cup butter
• 1 tsp cinnamon

Instructions

1. Preheat oven to 325 degrees F. Grease and flour a 9 inch spring-form pan.
2. Sift together the flour and baking powder and set aside.
3. In the bowl of a stand mixer with the whisk attachment in place, whisk together the eggs, sugar and vanilla extract on high speed until foamy and slightly stiffened.
4. Mix together the melted butter and vegetable oil in a measuring cup with a spout.
5. ........................

for full instruction please see : www.rockrecipes.com

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