Ingredients
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2 cups all-purpose flour
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2 cups sugar
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1 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon ground nutmeg
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1/4 teaspoon salt
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1/2 cup butter
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1 cup buttermilk
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2 eggs, beaten
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1 teaspoon vanilla
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3 cups coarsely chopped seeded and peeled mangoes (about 3)
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1/3 cup sugar
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3/4 teaspoon ground cinnamon
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sweetened whipped cream or Cool Whip
Instructions
- Preheat oven to 350 degrees. Grease a 13x9x2-inch baking pan; set aside. In a large bowl combine flour, the 2 cups sugar, baking powder, soda, nutmeg and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumb.
- In a small bowl combine buttermilk, eggs and vanilla. Add to flour mixture all at once; stir just until moistened. Fold in mangoes. Spread in prepared pan. Combine the 1/3 cup sugar and the cinnamon. Sprinkle evenly over batter.
- Bake for 40 to 45 minutes or until a wooden pick inserted near center comes out clean. (Mango pieces will sink to the bottom of coffee cake.) Cool slightly. Serve with sweetened whipped cream or Cool Whip, if desired.