Mango-Almond Crumb Cake

Description
An exceptionally standard-level dessert is made with real mangoes, enriched with almonds, and baked to white-hot perfection. Confectioner's sugar sometimes works for this for the cake base, too.

Cake

 * ¼ lb. unsalted butter, room temperature
 * 1 tsp. almond extract
 * 1 tsp. coconut extract
 * 1 cup. granulated sugar
 * ½ cup. all-purpose flour
 * ½ cup. cake flour
 * 2 extra-large eggs
 * pinch of salt
 * ⅓ cup slivered dried mangoes
 * 1 mango, peeled and cubed
 * ¾ cup slivered or sliced almonds

Streusel Topping

 * ½ cup flour
 * ¼ cup superfine sugar
 * ¼ cup brown sugar
 * 3 tbsp shredded coconut
 * ⅓ cup firm butter
 * 1 tsp. almond extract
 * pinch of ground cardamom

Cake

 * 1) Preheat an oven to 375° F.
 * 2) Lightly spray a 9-inch round or square cake pan with nonstick cooking spray. Set aside.
 * 3) Place butter, almond and coconut extracts, and sugar in a food processor, and pulse until blended.
 * 4) Add flour, eggs, and salt, and pulse until mixture is well combined.
 * 5) Scoop the batter into the prepared pan.
 * 6) Scatter candied mangoes, mango cubes, and almonds over cake batter. Bake 15 minutes.

Streusel Topping

 * 1) Place flour, sugar, and shredded coconut in a mixing bowl, and stir.
 * 2) Cut in butter and, using fingers, work mixture together until it forms small clumps.
 * 3) Sprinkle on almond extract and work into mixture.
 * 4) Sprinkle streusel topping over cake.
 * 5) Bake for 30 to 35 minutes more, or until a toothpick inserted in center comes out clean and streusel has browned.
 * 6) Remove from oven and cool before slicing. Serve cold and plain.