Mango-Almond Crumb Cake

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 salt
 * ⅓ cup slivered dried mangoes, optional
 * 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 ground cardamom, optional

Cake

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

Streusel Topping

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