CRUMB CAKE WITH COCONUT-PISTACHIO TOPPING
Called the "new deli" crumb cake at Zingerman's in Ann Arbor, Mich., this incredibly moist sour cream cake has a traditionally nubby topping speckled with coconut. It's also gently warmed with the Indian spices that make a cup of chai so irresistible: ginger, cardamom and cloves. The recipe comes from the deli's long-awaited cookbook, "Zingerman's Bakehouse," by head bakers Amy Emberling and Frank Carollo.
Provided by Melissa Clark
Categories breakfast, snack, cakes, dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- 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.
- Spread on a rimmed baking sheet and let dry overnight or in the oven (see Note).
- Make the cake: Heat oven to 325 degrees. Spray a 9-inch round cake pan with nonstick spray.
- 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.
- In a medium bowl, whisk together flour, baking soda, and salt. Add to creamed butter mixture and mix until smooth.
- 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.
Nutrition Facts : @context http, Calories 560, UnsaturatedFat 12 grams, Carbohydrate 56 grams, Fat 36 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 21 grams, Sodium 314 milligrams, Sugar 33 grams, TransFat 1 gram
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Crystal Linder
[email protected]Overall, this is a great recipe for a moist and flavorful crumb cake with a unique and delicious coconut-pistachio topping.
Sheijess Clothing
[email protected]This cake is a bit too sweet for my taste, but the topping is really good.
Jessica Maness
[email protected]I love the combination of coconut and pistachio in this cake. It's a refreshing and delicious summer treat.
Muhammed abdullahi
[email protected]This cake is so moist and flavorful. The topping is the perfect amount of sweetness and crunch.
Jenifer Manley
[email protected]I've made this cake several times and it's always a crowd-pleaser. The coconut-pistachio topping is a unique and delicious twist on a classic crumb cake.
Purple Cat
[email protected]This is my new favorite crumb cake recipe. It's so easy to make and always comes out perfect.
Ganiyu Lawal
[email protected]The cake was a little dry for my taste, but the topping was amazing.
wyatt clark
[email protected]Not a big fan of coconut, but this cake was still really good. The pistachio topping is the star of the show.
Kumarie Budhram
[email protected]Easy to make and delicious! I used a bundt pan instead of a 9x13 pan and it turned out great. The topping is addictive!
Pro trampoliner
[email protected]This crumb cake with coconut-pistachio topping is a delightful treat! The cake is moist and flavorful, with a perfect crumbly texture. The topping is sweet and nutty, with a hint of coconut. I loved the combination of flavors and textures in this cak