Ever just have one of those days where you have a craving that won’t go away? I had it for a week! I had been itching to make some sort of breakfast or coffee cake, maybe a crumb cake, or danish, not sure. I just knew I needed to make something. So I finally went into the kitchen and came out with this delicious crumb cake.
I scoured several of my cookbooks looking for anything that would catch my eye. Inside the pages of Tate’s Bakeshop Cookbook I found a recipe for Cranberry Crumb Cake. I actually could have made that, I have cranberries in the freezer. But it’s the middle of summer and frankly I just wasn’t “feeling” the cranberries, if you know what I mean.
So I browsed the freezer and found some frozen pineapple and equally frozen mangoes. I knew I had flaked coconut in the refrigerator so everything started to sound tropical. While I did use the cranberry cake recipe as my inspiration and base, I also changed out several things.
The original recipe used sour cream, I substituted some peach yogurt that was hanging out in the fridge. Instead of cranberries I used the mango and pineapple, and added some coconut to both the cake batter and the topping. I also added in some orange extract. The cranberry cake didn’t have a drizzle, so I made one using a little rum extract.
I had everyone in the house going nuts while this was in the oven. The aroma was amazing and I practically had to pull out the rolling pin to keep the vultures back. Okay. So, not really. But it DID smell great!
NOTE: Don’t try and eat this while it’s still warm. Warm mangoes are not really appetizing. Do yourself a favor and wait for it to cool completely before enjoying it.
- ½ cup packed brown sugar
- ½ cup all purpose flour
- ½ teaspoon cinnamon
- 5 tablespoons unsalted butter
- ½ cup sweetened, flaked coconut
- 2 cups all purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- ⅔ cup peach yogurt
- 2 eggs
- ¼ cup canola oil
- 1 teaspoon vanilla
- ¼ teaspoon orange extract
- ¾ cup chopped frozen mango
- ¾ cup chopped frozen pineapple
- ¼ cup sweetened, flaked coconut
- 3 tablespoons packed powdered sugar
- ⅛ teaspoon rum extract
- 1 teaspoon milk + ½ teaspoon for thinning
- Preheat the oven to 350 F and grease a 9″ square baking pan.
- In a medium bowl combine the brown sugar, flour, cinnamon and butter. Work it with your fingertips, squeezing the butter and combining it with the dry ingredients until mixture resembles coarse crumbs. Toss in the coconut. Set mixture in refrigerator until ready to use.
- In a medium bowl, combine the flour, sugar, baking powder, cinnamon and salt. Reserve ½ cup of this mixture. Set both aside.
- In a mixer bowl combine the yogurt, eggs, oil, and extracts until homogenous. Beating on low speed, gradually add in the flour mixture, excluding the flour mixture you reserved earlier. Do not over-mix, beat just until combined.
- in a small bowl, combine the mangoes and pineapples with the reserved flour mixture. Toss to coat well. Add to the batter and fold in with a wooden spoon. Finally, add the coconut and fold in.
- Spread batter into prepared pan and bake for 40-50 minutes (mine baked for 45, but would have been good at 42). You may want to check the cake after 35 minutes to make sure the coconut in the topping isn’t getting too brown as all ovens vary. If it is, cover top of cake with a foil tent and continue baking as directed.
- Cool in pan on a wire rack. You can invert the cake onto a second wire rack, then invert it again to cool on a rack completely, or just leave it in the pan.
- Mix the drizzle ingredients together, except for the “1/2 teaspoon of milk for thinning”. Use that additional milk a couple of drops at a time to achieve desired drizzling consistency. Drizzle diagonally across the cake. Let set drizzle set before cutting and serving.