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Sour Cream Coffee Cake with Coconut and Pecan Crumble Recipe

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4.3 from 10 reviews

This Sour Cream Coffee Cake is a moist, tender dessert featuring a rich buttery cake layered with a crunchy, nutty coconut-pecan crumb topping. Perfect for breakfast or an afternoon treat, it combines a tender crumb with a luscious sour cream tang and a delicious cinnamon-enhanced streusel layer.

Ingredients

Cake Batter

  • 2 cups white flour or gluten free flour blend
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup softened unsalted butter
  • 2 eggs at room temperature
  • 1 cup white sugar
  • 1 cup sour cream

Crumb Topping

  • 1/4 cup all purpose flour, or gluten free flour blend
  • 1 cup brown sugar
  • 1/2 cup flaked coconut
  • 1 cup toasted and chopped pecans or walnuts
  • 1/2 tsp salt
  • 1/2 cup very cold unsalted butter

Instructions

  1. Preheat the oven: Set your oven temperature to 350°F (175°C) to warm up while you prepare the cake and topping.
  2. Prepare the crumb topping: In a bowl, combine the flour, brown sugar, coconut, chopped nuts, and salt. Using a cheese grater, grate the cold unsalted butter into the dry mixture, then toss with a fork until the butter is evenly distributed and the mixture looks crumbly but dry. Chill the crumble topping in the refrigerator while you make the batter to keep the butter cold and ensure a crisp topping.
  3. Sift dry ingredients for batter: In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  4. Cream butter and sugar: Using a stand mixer or a hand whisk, beat the softened butter until light and fluffy. Gradually add the white sugar and continue to beat until well combined. Add the eggs one at a time, fully incorporating each before adding the next.
  5. Add dry ingredients and sour cream: Add one-third of the sifted dry ingredients and one-third cup sour cream to the butter mixture and beat until just combined. Repeat by adding the remaining sour cream and dry ingredients, then beat on high speed for about three minutes until smooth and light.
  6. Assemble the cake: Grease or line a 9x9 inch baking dish with parchment paper. Spread half of the batter evenly in the dish, then sprinkle half of the chilled crumble topping over it. Add the remaining batter on top, followed by the rest of the crumble topping, creating layers of batter and crumb.
  7. Bake the cake: Place the baking dish in the preheated oven and bake for 45 minutes to 1 hour. Test doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
  8. Cool before serving: Once baked, remove the cake from the oven and set it on a wire rack to cool for about 30 minutes. This resting time helps the cake set and makes it easier to slice.

Notes

  • For a gluten free version, use a gluten free flour blend in place of all-purpose flour in both batter and crumble topping.
  • Ensure the butter for the crumble topping is very cold before grating to create a better crumb texture.
  • To toast nuts, spread them on a baking sheet and roast at 350°F for 5-8 minutes until fragrant.
  • Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Serving size assumes moderate slices; adjust portions as necessary depending on appetite.

Find it online: https://simpleplatter.com/sour-cream-coffee-cake-with-coconut-and-pecan-crumble-recipe/