nutritional information

Per Serving:

  • Calories: 530
  • Protein: 7 g
  • Total Fat: 28 g
  • Saturated Fat: 14 g
  • Carbohydrates: 63 g
  • Cholesterol: 115 mg
  • Sodium: 170 mg
  • Fiber: 2 g
  • Sugar: 42 g

Mango-Almond Crumb Cake

Mango-Almond Crumb Cake

SERVES 8

Using a food processor to whip up the cake batter makes this an easy-to-assemble confection with slivered or sliced almonds and almond essence underscoring its flavor. This cake would star at a casual brunch or as a tropical dessert with mango sorbet.
Cake
  • ¼ lb. unsalted butter, room temperature
  • 1 tsp. almond extract
  • 1 tsp. coconut extract
  • 1 cup granulated sugar
  • ½ cup all-purpose flour
  • ½ cup cake flour
  • 2 extra-large eggs
  • Pinch salt
  • ⅓ cup slivered dried mangoes, optional
  • 1 mango, peeled and cubed
  • ¾ cup slivered or sliced almonds
Streusel Topping
  • ½ cup flour
  • ¼ cup superfine sugar
  • ¼ cup brown sugar
  • 3 Tbs. shredded coconut
  • ⅓ cup firm butter
  • 1 tsp. almond extract
  • Pinch ground cardamom, optional
  1. To make Cake: Preheat oven to 375F. Lightly spray 9-inch round or square cake pan with nonstick cooking spray. Set aside.
  2. Place butter, almond and coconut extracts and sugar in food processor, and pulse until blended. Add flours, eggs and salt, and pulse until mixture is well combined. Scoop batter into prepared pan. Scatter candied mangoes, if using, mango cubes and almonds over cake batter.
  3. Bake 15 minutes.
  4. Meanwhile, to prepare Streusel Topping: Place flour, sugars and shredded coconut in mixing bowl, and stir. Cut in butter and, using fingers, work mixture together until it forms small clumps. Sprinkle on almond extract, and work into mixture. Sprinkle Streusel Topping over cake.
  5. Bake for 30 to 35 minutes more, or until toothpick inserted in center comes out clean and streusel has browned. Remove from oven, and cool before slicing.
March 2003

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