Serve up this Mango Coffee Cake for a morning entrée! This recipe serves as a perfect small breakfast bite and is easy to take when you're on-the-go.
What You Need
Original recipe yields 12 servings
2-1/2 cups baking mix, divided
1/2 cup plus 1/3 cup packed brown sugar, divided
1/2 tsp. ground ginger
6 Tbsp. butter, divided
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup milk
1 cup chopped mango s
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Let's Make It
Heat oven to 375ºF.
Combine 1/2 cup each baking mix and sugar, and ginger in medium bowl. Cut in 1/4 cup (4 Tbsp.) butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Microwave remaining butter until melted; mix with sour cream, milk and egg until blended. Combine remaining baking mix and sugar in large bowl. Add sour cream mixture; stir just until blended. Stir in mangos. Pour into 8-inch square pan sprayed with cooking spray; sprinkle with crumb mixture.
Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool completely.
Substitute fresh berries for the mangos.
You will need to chop 1 medium mango to get the 1 cup chopped measure needed to prepare this delicious coffee cake.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.