Mango, Pear and Raspberry Coffee Cake

So it's been a hot summer.  And hot summers mean that my fruit gets really ripe, faster than I can eat it.  What to do, what to do?  Why, bake of course!  This coffee cake is super moist and has a spicy kick from the ground ginger.  I encourage you to experiment with the fruit, use what you have on hand - get creative!  I give you permission to eat this for breakfast...but with ice cream it's also a wonderful dessert.

What you'll need:

Cake:

2 c diced fresh mango, cut into ¼ inch pieces

1 ½ cup diced fresh pear, cut into ¼ inch pieces

1 c frozen raspberries, crushed while frozen

1 c brown sugar

1 c white sugar

2 c flour

1 ½ baking powder

½ tsp baking soda

½ tsp kosher salt

1 tsp ground ginger

½ tsp ground nutmeg

½ tsp ground clove

1 c unsweetened almond milk *

½ c butter, cold

2 eggs, beaten 

1 tsp bourbon vanilla **

 * you can use any milk really - I used almond milk because I had it on hand 

** you can find this pretty readily these days, but trust me the bourbon vanilla is where it's at

Topping:

1/3 c brown sugar

1/3 c white sugar

1/3 c rolled oats

¾ tsp cinnamon

1 ½ tsp ground ginger

Here's how to make it:

Preheat oven to 350 degrees

Butter a 9x12x2 inch baking pan

Combine dry ingredients and sugar in a large bowl

With a pastry cutter cut butter into flour mixture until fine crumbs form

In a medium sized bowl combine fruit

In a small bowl combine eggs, almond milk and vanilla

Pour into flour mixture and mix together with a rubber spatula until combined

Fold in fruit mixture until well combined

Spread evenly in baking dish

In a small bowl make topping by first combining sugars and the spices then mixing in the oats

Sprinkle evenly over batter

Bake for 40-50 minutes until toothpick inserted near center comes out clean