Best 4 Crumb Cake With Coconut Pistachio Topping Recipes

PISTACHIO AND COCONUT CAKE

Steps:

• Preheat oven to 350°. Combine the first five ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in coconut and toasted pistachios., Pour into two greased 8-in. round baking pans or a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack., For frosting, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Spread frosting over top of cake, and, if using round pans, between layers. Top with toasted coconut and pistachios. Refrigerate until serving.

CRUMB CAKE WITH COCONUT-PISTACHIO TOPPING

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.

CRUMB CAKE

Steps:

• In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, cinnamon, and salt. Using a spoon, stir in the cake flour one cup at a time, until the mixture forms a cohesive dough, like a very thick and clumpy cookie dough. As you add the last cup of flour, the mixture will be difficult to stir, so feel free to ditch the spoon and use your hands to mix it in. Set aside.
• Preheat the oven to 350°F and set an oven rack to the middle position. Grease a 9 x 13-in cake pan.
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
• In the bowl of an electric mixer, beat the softened butter and granulated sugar on medium-high speed, scraping the bowl as necessary, until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating until incorporated after each addition (don't worry if the batter looks a little curdled at this point). Beat in the vanilla and scrape the bowl to make sure everything is evenly combined. Add the flour mixture alternately with the sour cream (half of the flour/all of the sour cream/then the remaining half of the flour), mixing on low speed with each addition, until just combined.
• Spread the cake batter evenly in the cake pan (it will only come about ¾ inch up the sides of the pan). Top the batter with the streusel crumbs, using your fingers to break it apart and form it into roughly ½-inch chunks. Bake for 40 to 45 minutes, until a cake tester inserted into the middle of the cake comes out clean. Let the cake cool fully on a rack. Dust with powdered sugar and cut into squares to serve. Cover the cake with aluminum foil and store at room temperature; it will keep nicely for up to 3 days. To keep the cake fresher longer, store it in the refrigerator but bring it to room temperature before serving.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

APRICOT COFFEE CAKE WITH PISTACHIO-CARDAMOM CRUMB TOPPING

Steps:

• Combine the flour, pistachios, brown sugar, cardamom and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the apricot preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.