Mango Coffee Cake

MANGO COFFEE CAKE

2 CUPS ALL-PURPOSE FLOUR                                          
2 EGGS, BEATEN

2 CUPS SUGAR                                                                            
1 TEASPOON VANILLA

1 1/2 TEASPOON BAKING POWDER                             
3 CUPS COARSELY CHOPPED, MANGOES (ABOUT 3), SEEDED & PEELED

1/2 TEASPOON BAKING SODA                                          

1/2 TEASPOON GROUND NUTMEG                                

1/2 CUP BUTTER                                                                        
 1/3 CUP SUGAR

1 CUP BUTTERMILK OR SOUR MILK                              
3/4 TEASPOON GROUND CINNAMON

(I ALWAYS KEEP A TUB OF DRY BUTTERMILK-

ON HAND FOR RECIPES.)                                                       
SWEETENED WHIP CREAM (I USE THE SPRAY- CAN)

1. PREHEAT OVEN TO 350.  GREASE A 13X9X2 INCH BAKING PAN; SET ASIDE.  IN A LARGE BOWL

COMBINE FLOUR, THE 2 CUPS SUGAR, BAKING POWDER, SODA, NUTMEG, AND 1/4 TEASPOON SALT.  USING PASTRY BLENDER OR TWO KNIVES, CUT IN BUTTER UNTIL MIXTURE RESEMBLES

COURSE CRUMBS.

2. IN A SMALL BOWL COMBINE BUTTERMILK, EGGS, AND VANILLA.  ADD TO FLOUR MIXTURE ALL AT ONCE; STIR JUST MOISTENED (VERY IMPORTANT).  FOLD IN MANGOES.  SPREAD IN PREPARED PAN.  COMBINE THE 1/3 CUP SUGAR AND CINNAMON.  SPRINKLE EVENLY OVER BATTER.  BAKE FOR 40 TO 45 MINUTES OR UNTIL A WOODEN PICK INSERTED NEAR CENTER COMES OUT CLEAN; BREAK CRUST SLIGHTLY WHEN INSERTING PICK.  (MANGO PIECES WILL SINK TO BOTTOM OF COFFEE CAKE.)  COOL SLIGHTLY.  SERVE WARM WITH SWEETENED WHIP CREAM.  MAKES 12 TO 16 SERVINGS.

NOTE: TO MAKE SOUR MILK PLACE 1 TABLESPOON LEMON JUICE OR VINEGAR IN A MEASURING CUP; ADD ENOUGH MILK TO EQUAL 1 CUP LIQUID.  LET STAND FOR 5 MINUTES.  ENJOY!

From Sammi Arden (Best Banana Bread Ever)