Mango-Raspberry Breakfast Cake

Mango-raspberry breakfast cake

The National Mango Board recently contacted me and asked if I'd like to receive a box of mangos along with some classic holiday spices to inspire me to make some sort of holiday mango dish. I was excited because I love mangos, but I wasn't so sure how I felt about combining them with holiday spices. But the Mango Board was right, and those spices, which filled the whole kitchen with their varied fragrances when I unpacked them, inspired me to start baking.

I know the holidays are usually centered on a big dinnertime meal, but breakfast is just as important during the holidays as it is every other day. So I decided to make a breakfast cake that would get everyone's day off to the right start. And this breakfast cake, filled with cinnamon and ginger and chunks of mango and whole raspberries, with a gingery streusel topping, might do just that.

Mango-Raspberry Breakfast Cake (adapted from Joy the Baker)
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3 eggs
3/4 cup canola oil
2 1/2 cups flour
1 cup sugar
1 1/2 teaspoons ginger
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup light brown sugar
1 mango, peeled and diced
1/2 cup frozen raspberries

1/4 cup flour
1 tablespoon ginger sugar* (or 1 tablespoon sugar plus 1/8 teaspoon ground ginger)
1 tablespoon brown sugar
3 tablespoons cold unsalted butter, cut in small cubes


Preheat oven to 350 degrees. Grease and flour 10- by 7-inch glass baking dish.

Whisk eggs and oil together (I mixed them in a 2-cup liquid measuring cup). In a large bowl, whisk flour, sugar, ginger, cinnamon, baking powder, baking soda, and salt together. Break up brown sugar (make sure there are no clumps) and whisk it into dry ingredients. Stir in egg-oil mixture with rubber spatula.

Stir in mango and raspberries.

Spread batter in prepared dish.

Mix flour, ginger sugar, and brown sugar together in small bowl. Rub in butter with fingers until it's evenly distributed. Sprinkle streusel over batter.

Bake cake for 45 to 55 minutes, turning halfway through baking, until top is golden brown and toothpick comes out with just a few moist crumbs attached.

Transfer to wire rack and let cake cool completely in pan.

Mango-raspberry breakfast cake

Cut and serve.

Mango-raspberry breakfast cake

*One of my friends makes this awesome ginger sugar with flecks of ginger in it, and she gave me some to experiment with. I loved the flavor it added to the streusel topping.

What would you make with mangos and spices (cinnamon, ginger, cumin, cayenne, etc.) for the holidays?