1 1/2cupberries, rinsed and patted dry (I used 1 mango and enough blueberries to equal 1 1/2 cups)
Topping:
1/2cupsugar
1/2cupflour
1/2teaspooncinnamon
1/4teaspoonnutmeg
1/4cupmelted butter
1cupchopped pecans
Instructions
Grease and lightly flour the bottom and sides of a 10-inch Spring form pan. Preheat oven to 375 and set the rack in the middle of the oven.
Cream the butter and sugar. Beat in the eggs. Add yogurt and blend well. Add all of the dry ingredients to the bowl. Mix just until the wet and dry ingredients are incorporated. Fold in the berries and mangoes. Pour the batter into the prepared pan.
Prepare the streusel topping by mixing all of the ingredients together in a bowl. Sprinkle over the top of the cake.
Bake for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool for about 10 minutes, and run a knife around the sides of the Spring form before detaching the side form.