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Prep 20min
Total1hr20min
Servings9
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Ingredients
Streusel
1/3
cup Gold Medal™ all-purpose flour
1/3
packed dark brown sugar
1/3
cup old-fashioned oats
1/3
cup chopped slivered almonds
1
teaspoon ground cinnamon
1/4
cup cold butter, cut into small pieces
Cake
1
cup Gold Medal™ all-purpose flour
1/2
cup granulated sugar
1
teaspoon baking powder
1/2
teaspoon salt
1
teaspoon ground cinnamon
1/4
cup cold butter, cut into small pieces
1/2
cup milk
1/2
teaspoon almond extract
1
egg, slightly beaten
3/4
cup chopped (1/4 to 1/2-inch pieces) ripe mango (from 1 medium mango)
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Steps
1
Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening or spray with cooking spray. In small bowl, mix all streusel ingredients with pastry blender or fork until crumbly; set aside.
2
In large bowl, combine 1 cup flour, granulated sugar, baking powder, salt and 1 teaspoon cinnamon; mix well. Cut in 1/4 cup butter using pastry blender or fork until mixture is crumbly. Stir in milk, almond extract and egg until dry ingredients are moistened.
3
Spread half of the batter (about 3/4 cup) in pan, forming thin layer. Top with half of the mango; sprinkle with half of streusel. Drizzle remaining batter evenly over streusel. Carefully spread batter to completely cover streusel. Sprinkle with remaining mango and streusel.
4
Bake 40 to 45 minutes or until center is set when jiggled and toothpick inserted in moist spot near center comes out clean. Cool 15 minutes. Serve warm or cool.
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Frozen mangoes (do not thaw) or refrigerated mango slices in light syrup can be substituted for the fresh ones. Drain refrigerated mangoes and pat dry with a paper towel. Be sure to chop any mango used to the size indicated in the recipe to avoid wet spots in the cake.
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