Best 2 Mango Coffee Cake Recipes

Indulge in a tantalizing culinary adventure with our delectable Mango Coffee Cake, a harmonious blend of tropical flavors and warm, comforting aromas. Embark on a delightful journey as we unveil the secrets behind this irresistible treat, from the preparation of its moist and fluffy cake batter to the creation of its luscious mango filling and crumbly coffee streusel topping. Discover the art of layering these elements to achieve a perfect balance of flavors and textures. Along the way, we'll also explore variations of this classic recipe, including a gluten-free option for those with dietary restrictions, a vegan version for plant-based enthusiasts, and a delightful mini version perfect for individual servings or special occasions. Prepare to tantalize your taste buds and impress your loved ones with this exquisite Mango Coffee Cake.

Let's cook with our recipes!

MANGO-ALMOND COFFEE CAKE

Mango-Almond Coffee Cake image

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.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 1h20m

Yield 9

Number Of Ingredients 16

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)

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 300, Carbohydrate 39 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 22 g, TransFat 0 g

MANGO COFFEE CAKE

Mango Coffee Cake image

Make and share this Mango Coffee Cake recipe from Food.com.

Provided by TasteTester

Categories Breads

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup butter
1 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla
3 cups coarsely chopped seeded and peeled mangoes (about 3)
1/3 cup sugar
3/4 teaspoon ground cinnamon
sweetened whipped cream (optional) or Cool Whip (optional)

Steps:

Preheat oven to 350 degrees. Grease a 13x9x2-inch baking pan; set aside. In a large bowl combine flour, the 2 cups sugar, baking powder, soda, nutmeg and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumb.
In a small bowl combine buttermilk, eggs and vanilla. Add to flour mixture all at once; stir just until moistened. Fold in mangoes. Spread in prepared pan. Combine the 1/3 cup sugar and the cinnamon. Sprinkle evenly over batter.
Bake for 40 to 45 minutes or until a wooden pick inserted near center comes out clean. (Mango pieces will sink to the bottom of coffee cake.) Cool slightly. Serve with sweetened whipped cream or Cool Whip, if desired.

Nutrition Facts : Calories 511.7, Fat 13.6, SaturatedFat 8, Cholesterol 78.2, Sodium 372.5, Carbohydrate 93.5, Fiber 2, Sugar 68.4, Protein 6.5

Tips:

Choose ripe mangoes: Using ripe mangoes ensures a sweeter and more flavorful coffee cake. Look for mangoes that are slightly soft to the touch and have a deep yellow or orange color.
Prepare the streusel topping in advance: The streusel topping can be made ahead of time and stored in the refrigerator or freezer until ready to use. This saves time and allows the flavors to develop.
Use a bundt pan or a loaf pan: Either a bundt pan or a loaf pan can be used to bake the coffee cake. A bundt pan creates a more decorative cake, while a loaf pan is easier to slice and serve.
Don't overmix the batter: Overmixing the batter can result in a tough and dense coffee cake. Mix the batter just until the ingredients are combined.
Bake the coffee cake until a toothpick inserted into the center comes out clean: This ensures that the cake is cooked through without being overbaked.

Conclusion:

Mango coffee cake is a delicious and easy-to-make treat that is perfect for any occasion. It is a moist and flavorful cake with a sweet and tangy mango filling and a crunchy streusel topping. This recipe provides detailed instructions and tips to ensure a successful and delicious coffee cake. Whether you are a seasoned baker or a beginner, this recipe is sure to impress your friends and family.

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