Mango Crumb Cake


The problem with trying out some brand new recipes is that you never know quite what you’re going to get. I’ve had a recipe for Peach Crumb Cake for a long time now, but have never gotten around to making it for this reason or that. I normally don’t go out of my way for peaches since I prefer non-fuzzy nectarines better. So for this recipe, I figure I’d substitute out the peach with a similarly-textured and -colored fruit: mango. I love mango! This cake is fantastic, but I made the mistake of not having enough fruit on hand. Make sure to be ready with at least two large, ripe mangoes if you decide to try it my way.


Mr. Cake is happy to see you!

A handy little peach peeling tip: cut a small “x” into the skin of each peach, plunge them into rapidly boiling water for a few seconds and then immediately dunk them into an ice water bath. This trick doesn’t work too well with nectarines because they have thinner skins, as I have found out the hard way. 😦


Peach Crumb Cake | Gourmet, August 1993



  • 1 cup all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 3/4 stick (6 tablespoons) unsalted butter, softened
  • 3/4 teaspoon cinnamon


  • 1 stick (1/2 cup) unsalted butter, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 cup all-purpose flour
  • 3/4 teaspoon double-acting baking powder
  • 1/2 teaspoon salt
  • 3 large peaches (about 1 1/4 pounds), sliced thin


Make the topping: In a food processor combine the flour, the brown sugar, the butter, and the cinnamon and pulse the motor until the topping is combined well and crumbly.

Preheat the oven to 350°F. and butter and flour an 8-inch round or square baking pan. In a bowl with an electric mixer cream together the butter and the granulated sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and sift in the flour, the baking powder, and the salt. Beat the batter until it is just combined and spread it evenly in the pan. Arrange the peach slices in slightly overlapping rows over the batter, sprinkle the topping over them, and bake the cake in the middle of the oven for 50 minutes to 1 hour, or until a tester comes out clean. Serve the cake warm or at room temperature.


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