Reviewed: May 21, 2012

I liked this, but it was quite 'wet' inside, although very done. My mango was a bit dry, so I sprinkled it with a tsp. of sugar to make the juices come out - maybe that is what made the cake so wet? Note that it wasn't easy to evenly distribute the crumb topping, but it spread all over during baking, so don't worry about 'blobbing' it on. 1/2 tsp. nutmeg seemed like a lot (that spice is strong!), but I added it anyway, and was glad I did! Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: May 15, 2012

I wish I could say I loved this but it was just wrong for me in so many ways. I found out I hate baked mango- the taste texture and color were all unappetizing. As others have mentioned the cake around the fruit was gummy as well. I also did not care for the grit of raspberry seeds in the cake. The cake was fairly bland and too fluffy- every piece served fell to the side. I prefer a coffee cake with more "body" to it. And lastly- I really missed the traditional buttery streusel. This was tasteless and the dry sand texture was not what I want in a crumb cake. I would try it with different fruit, some more vanilla or rum extract and a traditional crumb topping but then I guess it would be a whole different recipe. No one cared for this.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Lilly

Reviewed: Apr. 24, 2012

This wasn't very flavorful and wasn't too fluffy. Kids and hubby found it bland. Always read the positive AND negative reviews.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Caballita

Reviewed: Mar. 24, 2012

this is sooo good and easy to make! thanks soooo much for posting this recipe!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

mellie65

Cooking Level: Intermediate

Reviewed: Jan. 19, 2012

I made this with fresh blackberries and mango. The cake was crumbly and well, there's just no other way to say this, but ugly. I waited for the cake to cool knowing that many baked goods present a more appetizing appearance once they've had a chance to set, this was not the case with this cake. They say tasting is believing, but frankly, aside from the tasty bits of fresh fruit, the cake itself was overly sweet and kinda gummy where it came in contact with the fruit. I tried the recipe a second time using a larger pan and dropping the fruit on top instead of folding it into the batter. Didn't make a difference, this still had the consistency of a quickbread instead of a cake. But then again, I've not had much success with quickie, one egg cake recipes. I think the cake could be improved with the addition of an extra egg, sprinkling a second layer of crumbs in the middle of the batter and adding the fruit to the bottom of the pan, in the manner of a pineapple upside down cake.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Samitestar

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

Reviewed: Aug. 16, 2011

Very good!!! I used mango and strawberries but otherwise followed the recipe exactly. I think I may have used a 8X8 pan by mistake and it caused me to have to lower the temp to 325 after the 50 minutes and bake an additional 15 minutes or so. The topping is excellent!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Natalie

Cooking Level: Intermediate

Reviewed: Jul. 28, 2011

This was a great basic recipe for coffeecake. We loved the consistancy and topping, but we found teh cake a bit bland. Next time I will add a little more vanilla extract (maybe even some almond extract) and 1/2 tsp. of cinnamon. For the fruit, I used a blend of berries, but I found that raspberries tasted best.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

Reviewed: Jul. 14, 2011

I gave this recipe five hearty stars. I LOVED it. I had a few small changes just based on what I had in the house. I didn't use any berries because I didn't have any, but I'll bet they would have been awesome in the cake. I also used pumpkin pie spice in place of the nutmeg because that's what I had. I wanted to say thanks for adding the note to cream the butter and sugar until it was noticeably lighter. I've been baking for a long time and have never read that, and I think it made a huge difference in making a very fluffy cake. This recipe in fact made a very, very light, fluffy cake. Thank you!

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

neska

Reviewed: Jul. 13, 2011

I've had my eye on this for awhile, and finally got around to making it tonight since I had some raspberries to use up. What a lovely cake! Nice and moist, and the sweetness was just right to stand on its own or accommodate the added sweetness of a glaze (which I added, and it was YUM). I'm not a huge fan of the mango in the cake (and it might have been more helpful to specify an exact measurement of mango to use instead of just "one mango," since fruits can differ in size); everyone else loved it, so I think it's just a preference thing. I have some blueberries in the fridge, and am having to fight the urge to make a Buttermilk Blueberry Crumb Cake. :) Beautiful recipe.

Was this review helpful? [ YES ]
8 users found this review helpful