Sour Cream Coffee Cake with Coconut and Nut Crumble Recipe
This moist and tender Sour Cream Coffee Cake features a delightful coconut-speckled crumb topping, combining a rich, buttery cake with a crunchy, nutty crumble. It can be easily made gluten free by substituting the flour, making it a versatile treat perfect for breakfast, brunch, or an afternoon snack with coffee or tea.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 9 servings (9x9 inch square pan)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
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
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking once the batter and crumble topping are prepared.
- Make the Crumb Topping: In a bowl, combine flour, brown sugar, flaked coconut, chopped pecans or walnuts, and salt. Using a cheese grater, grate very cold butter into the dry mixture. Toss and mix with a fork until the butter is evenly incorporated and the mixture resembles a dry crumble. Refrigerate the crumb topping while preparing the batter.
- Prepare Dry Ingredients: Sift together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Make the Batter: In a stand mixer or by hand, whisk the softened butter until light and fluffy. Gradually add the white sugar, mixing thoroughly. Add eggs one at a time, fully incorporating each before adding the next. Add one-third of the sifted dry ingredients and one-third cup of the sour cream to the butter mixture, and beat until just combined. Repeat with the remaining sour cream and dry ingredients. Finally, beat on high speed for about three minutes until smooth and well combined.
- Assemble the Cake: Grease or line a 9×9-inch baking dish with parchment paper. Spread half of the batter evenly in the pan, then sprinkle half of the crumb topping over the batter. Layer the remaining batter on top, followed by the remaining crumb topping.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 45 minutes up to 1 hour. Check for doneness by inserting a toothpick into the center; it should come out clean. Avoid overbaking to keep the cake moist.
- Cool and Serve: Remove the cake from the oven and cool on a wire rack for at least 30 minutes before slicing. This resting period helps the cake to set and enhances texture and flavor. Serve with coffee or tea.
Notes
- Freezing the butter before grating makes it easier to grate and incorporate into the crumb topping.
- Use gluten free flour blend to make this recipe gluten free.
- To toast nuts, spread them on a baking sheet and bake at 350°F for about 5–7 minutes or until fragrant, stirring occasionally.
- Ensure eggs and butter are at room temperature for better mixing and cake texture.
- The crumb topping will look dry before baking but will provide a delicious crunchy layer once baked.
- Store leftovers covered at room temperature for 2 days or refrigerate for up to 5 days. Warm slices before serving.
