Buttermilk Mango-Berry Crumb Cake

Recipe View 5 mins Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan. (5 minutes)

Recipe View 10 mins In a medium bowl, combine 1/2 cup flour, brown sugar, 1/4 cup butter, and cinnamon. Use your fingers or a pastry blender to mix until the mixture resembles coarse, wet sand. Set aside. (10 minutes)

Recipe View 7 mins In a large mixing bowl, cream together 1/2 cup butter and granulated sugar with an electric mixer until light and fluffy. This should take about 3-5 minutes. Add the egg and mix well. Stir in the vanilla extract. (7 minutes)

Recipe View 5 mins In a separate bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and nutmeg. (5 minutes)

Recipe View 8 mins Gradually add the flour mixture to the creamed butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Stir just until combined. Be careful not to overmix. (8 minutes)

Recipe View 3 mins Gently fold in the diced mango and raspberries. (3 minutes)

Recipe View 2 mins Spread the batter evenly into the prepared pan (the batter will be thick). Sprinkle the crumb topping evenly over the batter. (2 minutes)

Recipe View 50 mins Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. (50 minutes)

Recipe View 20 mins Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving. (20 minutes)