Mango Ginger Lime Coffeecake

1/2 cup unsalted butter (1 stick), room temperature

1 1/2 cups brown sugar, loosely packed

1 egg

1 tsp. vanilla extract

Zest and juice of 2 limes

1 1/2 tsp. ground ginger

1/2 tsp. ground cinnamon

1/4 tsp. sea salt

2 cups all-purpose flour

1 tsp. baking soda dissolved in 1 cup milk (plant-based milks work here, too)

1 mango, peeled, pitted, diced (about 1 1/2 cups)

For streusel topping:

1/2 cup brown sugar, loosely packed

2 Tbsp. cold unsalted butter

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1. Preheat oven to 375 degrees F. Grease two 9” round cake pans, and set aside.
2. In a small bowl, make the streusel topping. Mix the brown sugar, butter, and spices until the mixture resembles coarse sand. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, place butter and brown sugar, and beat until fluffy (see note). Add egg, vanilla, lime zest and juice, and mix until well combined.
4. Add ginger, cinnamon, and sea salt, and stir briefly to incorporate.
5. With the mixer running, add 1 cup of flour, then half the milk+baking soda mixture, then the remaining flour, and finally the remaining milk mixture, allowing each addition to incorporate before adding the next.
6. Gently fold the diced mango in by hand.
7. Divide the batter between the two prepared cake pans. Evenly scatter the streusel topping over the batter in each pan. Bake at 375 degrees F for 32-35 minutes, until a toothpick inserted in the center comes out clean.
8. Remove from oven, and set pans on a wire rack to cool completely before serving.
   

Notes:

• If you don’t have a stand mixer, use an electric hand mixer or stir by hand. (I have both, and I still sometimes mix this cake up by hand, with good old-fashioned arm power!)