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Buttermilk Mango-Berry Crumb Cake
Reviews:
July 30, 2010

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 them - namely, butter, buttermilk (or sour cream), a little cinnamon and a perfect crumb topping. Tossing in a little fruit that you want to use before it goes to waste doesn't hurt either! If you don't like nutmeg, leave it out. Or substitute with cinnamon or lemon zest. Don't want a coffee cake? This is easily converted to muffins. Today I sprinkled some powdered sugar over the cooled cake (still using the crumb topping), but just a simple glaze of powdered sugar and a little milk, drizzled over the crumb topping after it's cooled is pretty too, and adds just a little more sweetness. Also, fresh or frozen berries may be used!

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