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

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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