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Buttermilk Mango-Berry Crumb Cake

Rated as 4.1 out of 5 Stars

"I came up with this recipe as I was trying to find a way to use up some buttermilk, mango and raspberries I didn't want to go to waste! Feel free to substitute other fruits such as blueberries, peaches, apples or strawberries. No fruit on hand? This is just as delicious without!"
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1 h 45 m servings 325
Original recipe yields 12 servings (1 9-inch cake)


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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
  2. Mix 1/2 cup flour, brown sugar, 1/4 cup butter, and cinnamon together in a bowl until the mixture is the consistency of wet sand. Set the topping aside.
  3. Beat 1/2 cup butter and sugar with an electric mixer in a large mixing bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the egg and mix well. Stir in the vanilla extract. In a separate bowl, combine 2 cups flour, baking powder, baking soda, salt, and nutmeg.
  4. Mix the flour mixture into the creamed butter mixture alternately with the buttermilk, stirring just to combine. After the last of the flour mixture is incorporated, gently fold in the diced mango and raspberries. Spread the batter into the prepared pan (the batter will be thick). Sprinkle with crumb topping.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool on a wire rack.


  • Cook's Note
  • You may use fresh or frozen raspberries. If desired, sprinkle powdered sugar over crumb topping or drizzle with a powdered sugar glaze before serving.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 325 calories; 12.4 50.1 4.1 45 306 Full nutrition

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  1. 112 Ratings

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Most helpful positive review

I am the submitter of this recipe and I thought I'd add a note now that it's been published! It took making lots of coffee cakes and muffins over many years to know what I like in a recipe for ...

Most helpful critical review

I wish I could say I loved this but it was just wrong for me in so many ways. I found out I hate baked mango- the taste texture and color were all unappetizing. As others have mentioned the cake...

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I am the submitter of this recipe and I thought I'd add a note now that it's been published! It took making lots of coffee cakes and muffins over many years to know what I like in a recipe for ...

Delicious crumb cake! I was eyeing up this recipe for a while and since I had some buttermilk on hand that I wanted to use up it was time to give it a try. I didn't add any of the fruit as I wan...

This is THE perfect crumb cake. Some can be dry or have a topping that just isn't right. This is moist, buttery delicious and the crumb topping is excellent. The buttermilk makes this especially...

This recipe is a delightful change from the normal sugary, super sweet cakes, cookies, etc...not that I don't appreciate those as well! I personally did not care for the fresh mango chunks as th...

AWESOME! So moist and delicious. I love the fact that different fruits can be used. I used a fresh peach and a cup of frozen raspberries. I can't wait to try others. The topping was incredi...

This is definitely a five-star recipe! I hesitated because I am not totally enamored of mango, but my Recipe Exchange friends told me this would be a good way to give it a second chance. I fol...

FABULOUS! As quoted by my boyfriend: this is probably the best coffee cake I've made yet. And I bake A LOT. I am SO pleased with how this turned out. I loved the texture and and ...

This was a wonderful cake! I only had blueberries, so I went with those and the mango, of course, but can't wait to try it with other fruits too. I love a nice, thick crumb topping and this was ...

I tried these as muffins using powdered buttermilk, a peach and blueberries in place of mango and raspberries.{Submitter suggests all but the powder buttermilk as possible variations}. I look fo...