Mango crumb cake

Moushira Abdel-Malek, Tuesday 15 Sep 2020

Mango crumb cake
Mango crumb cake

Serves 10-12 



200 gm All-Purpose flour (sifted)

150 gm castor sugar

1 large egg (at room temperature)

1 tsp pure vanilla extract

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp grated lemon zest

1 tsp ground cinnamon

1 tsp grated cardamom

2 cups ripe mangoes (peeled, cubed)

1 cup sour cream (at room temperature)

75 gm butter (softened at room temperature)


For crumb topping:

3 tbsp All-Purpose flour

2 tbsp sugar + 1 tsp extra

2 tbsp butter (melted)



Preheat oven to 180 degrees Celsius.  Generously butter a 28 by 17 centimetre baking pan.  Cover with a sheet of parchment paper, then butter the sheet.  In a large bowl; combine flour; (sifted with baking powder, baking soda and salt), sugar, cinnamon and cardamom.  In another bowl; combine sour cream, butter and zest.  Beat until well blended and foamy.  Add to dry ingredients.  Fold gently; with a spatula, to incorporate well.  Pour batter into prepared baking tray.  Spread mango cubes evenly all over batter.  In a medium bowl; combine crumb topping ingredients.  Blend by means of a fork.  Crumble with the tips of your fingers; until they resemble breadcrumbs.  The extra spoonful of flour is used if there is still some butter left not absorbed by only two.  Sprinkle by hand on top of mango cubes.  Bake at preheated oven of 180 degrees Celsius, until top is golden; approximately 35-40 minutes.  When slightly cooled, slice into squares and serve plain or warm with ice-cream, or serve at room temperature; plain or with pouring cream. 


*A version of this article appears in print in the 17 September, 2020 edition of Al-Ahram Weekly

Short link: