Crumb Cake With Coconut-Pistachio Topping
- Total Time
- 1 hour 20 minutes, plus drying time (see Note)
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 to 10 servings
- 3tablespoons unsalted butter
- 1tablespoon coconut oil
- ⅓cup plus 1 tablespoon/50 grams all-purpose flour
- 5tablespoons/60 grams Muscovado or other dark brown sugar
- ½teaspoon fine sea salt
- ½teaspoon ground cardamom
- ½teaspoon ground ginger
- ⅛teaspoon ground cloves
- ½cup/30 grams sweetened flaked coconut
- ½cup/50 grams coarsely chopped pistachios
- 1¼cups/250 grams granulated sugar
- ½cup plus 3 tablespoons/150 grams unsalted butter, at room temperature
- 2eggs
- ½cup plus 2 tablespoons/150 grams sour cream
- 1teaspoon vanilla extract
- 1½cups/190 grams all-purpose flour
- ½teaspoon baking soda
- ½teaspoon fine sea salt
For the Topping
For the Cake
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
560 calories; 36 grams fat; 21 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 56 grams carbohydrates; 2 grams dietary fiber; 33 grams sugars; 6 grams protein; 314 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Make the topping: In a small skillet, melt together butter and coconut oil. In a medium bowl, whisk together flour, brown sugar, salt, cardamom, ginger, and cloves. Pour in melted butter mixture, and stir with a fork until well mixed and crumbly. (Do not overmix, or it will turn to paste.) Use your fingers to mix in coconut and pistachios.
- Step 2
Spread on a rimmed baking sheet and let dry overnight or in the oven (see Note).
- Step 3
Make the cake: Heat oven to 325 degrees. Spray a 9-inch round cake pan with nonstick spray.
- Step 4
In the bowl of an electric mixer, mix together sugar and butter on medium speed until the color lightens. Mix in eggs, one at a time, until fully incorporated and homogenous. Mix in sour cream and vanilla until light and creamy.
- Step 5
In a medium bowl, whisk together flour, baking soda, and salt. Add to creamed butter mixture and mix until smooth.
- Step 6
Scrape into prepared cake pan and smooth the top. Evenly distribute topping over cake batter, making sure to put topping along the edge. Bake until golden brown and a toothpick inserted in the center of the cake comes out clean, about 55 to 65 minutes. Cool to room temperature before serving.
Tip
- Making the topping ahead and letting it dry overnight will allow some of the moisture from the brown sugar to evaporate. This makes the crumbs lighter and less likely to sink into the batter. Or, if you’re short on time, you can bake the topping in a 325-degree oven for 15 minutes, stirring once halfway through. Let cool before using.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
AE
This cake is very tender and delicious. It would be helpful to give some tips to take it out of the pan. I lined it with parchment paper and that made it easier. Otherwise, the tender cake would crumble.
Susan@CranberryLane
This cake is super. Contrasting a crunchy topping with tender, moist cake works beautifully. I followed the recipe as written except I subbed in my GF flour mix for the regular flour. This is a recipe where you can convert to GF very easily--and the tastes are fantastic!
SMartin
I used a springform pan! Cake was perfect and easy to serve.
jennifer lee
This is one of those cakes that tastes better as days go by. I keep it in the freezer and take pieces out an hour before eating. I would add more coconut to the topping next time as it's very subtle as is (although i didn't have cloves and used dark brown sugar which affected the topping -- but not that much). Next time I would really press the topping into the cake as you do lose quite a bit of it. But I just used that extra topping on whipped cream with fresh fruit. LOVE
Dawnemsw
This cake is fantastic! A beautiful, moist cake with a very special crumb topping. The smells are out of this world! I did not have muscavado sugar (couldn’t find it) so subbed brown sugar and 2tsp espresso powder to get that bitter edge described as part of the muscavado. I also used unsweetened coconut because it’s what I had. (in quarantine...we make do!) We’ll be making this one again!
Janet
I made this today without the coconut oil, just melted another tablespoon of butter. Wasn’t sure about how I’d like cardamom, but the cake is delicious. So moist, and the topping is yummy. I had unsweetened flaked coconut, it came out fine.
Janet
I have all the ingredients for this except the coconut oil. Will another tablespoon of butter work?
Susan@CranberryLane
This cake is super. Contrasting a crunchy topping with tender, moist cake works beautifully. I followed the recipe as written except I subbed in my GF flour mix for the regular flour. This is a recipe where you can convert to GF very easily--and the tastes are fantastic!
Alene
Perfect! I was going to try my g.f. flour, and now I don't have to experiment and fail. Thank you!
erin
I didn’t have sour cream on hand so used a half and half mixture of creme fraiche and Greek yogurt that worked great! And subbed cinnamon for the ground cardamom, which I also didn’t have. This cake was moist and the topping super flavorful. I might use a slightly larger pan next time and will pay more attention to lining the topping on the sides... my sides puffed up during the bake. Saving this one!
AE
This cake is very tender and delicious. It would be helpful to give some tips to take it out of the pan. I lined it with parchment paper and that made it easier. Otherwise, the tender cake would crumble.
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