Mango-Almond Coffee Cake

Name: Mango-Almond Coffee Cake
Prep time: 20 min
Total time: 1 h 20 min
Yield: 9
Ingredients: 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; 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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Prep 20 min
Total 1 hr 20 min
Servings 9

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We’re serving up a new twist on traditional coffee cake by packing ours with ripe mangos and plenty of almonds, making for a deliciously fruity treat that comes together in about an hour.

By Betty Crocker Kitchens

Updated Mar 31, 2014

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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)

Make With

Gold Medal Flour

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.

Tips from the Betty Crocker Kitchens

tip 1
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.

Nutrition

300 Calories, 13g Total Fat, 4g Protein, 39g Total Carbohydrate, 22g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 300

Calories from Fat: 120

Total Fat: 13g; 21%

Saturated Fat: 7g; 35%

Trans Fat: 0g

Cholesterol: 50mg; 16%

Sodium: 290mg; 12%

Potassium: 125mg; 4%

Total Carbohydrate: 39g; 13%

Dietary Fiber: 2g; 7%

Sugars: 22g

Protein: 4g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 4%; 4%

Calcium: 8%; 8%

Iron: 8%; 8%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Weekly Whisks