Mango-pecan coffee cake


Ingredients:

Streusel

  • 1/2 cup all-purpose flour
  • 1/2 packed dark brown sugar
  • 1/2 cup old-fashioned oats
  • 1/2 cup chopped pecan
  • 1/2 cup cold butter

Cake

  • 1 1/2 cup all-purpose flour
  • 3/4 cup granulated sugar
  • One teaspoon baking powder
  • 1/2 teaspoon salt
  • One teaspoon ground cinnamon
  • 1/2 cup cold butter
  • 1/2 cup milk
  • 1/2 teaspoon almond extract
  • One egg, slightly beaten 
  • 3/4 cup chopped ripe mango 

Directions:

  • Heat oven to 350°F. Then line the bottom of an 8-inch square pan with parchment paper. Or spray with cooking spray. Next, in a small bowl, mix all streusel ingredients. Use a hand mixer or a fork until crumbly; set aside.
  • In a large bowl, combine the cup flour, granulated sugar, baking powder, salt, and cinnamon; mix well. Cut in the cup butter using pastry blender or fork until mixture is crumbly. Stir in milk, almond extract, and egg until dry ingredients moistened.
  • Pour half of the batter in the prepared pan. Then top with half of the mango; sprinkle mango with half of the streusel. Drizzle remaining batter evenly over streusel. Carefully spread batter to cover streusel completely. Sprinkle with remaining mango and streusel.
  • Pour half of the batter in the prepared pan. Then top with half of the mango; sprinkle mango with half of the streusel. Drizzle remaining batter evenly over streusel. Carefully spread batter to cover streusel completely. Sprinkle with remaining mango and streusel.

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