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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Elijah Quinto (Nineworlds)
[email protected]This cake looks so complicated, but I'm sure it's worth the effort.
Jake Ageidu
[email protected]I'm not sure if I have all of the ingredients for this recipe, but I'm going to try to make it anyway.
Tehzeeb Faisal
[email protected]I'm not a big fan of coconut, but I'm willing to try this recipe because it looks so good.
Auwalu Bello fagam
[email protected]This cake is on my to-bake list. It looks like the perfect treat for a special occasion.
williejoe mccray
[email protected]I can't wait to try this recipe! It looks so delicious.
Jonah Kuhn
[email protected]This recipe is definitely a keeper. It's easy to make and the cake is always moist and delicious.
Ffdd Rf
[email protected]I would have liked more coconut in the topping, but overall it was a good cake.
Zibura Zibura
[email protected]This cake was a bit dry for my liking, but the flavor was good.
Afzal Gaming
[email protected]The pistachio flavor is a bit too strong for my taste, but overall it's a good recipe.
Baha Uddin
[email protected]This cake is so easy to make and it tastes like it came from a bakery. I will definitely be making it again.
Xgyuiio Ougbkk
[email protected]Love this recipe! The cake is moist and flavorful, and the topping is the perfect amount of sweetness.
Vera Chimeh
[email protected]The coconut-pistachio topping really makes this cake. It's so unique and flavorful.
Bombon 07
[email protected]I've made this cake several times now and it's always a crowd-pleaser. It's easy to make and always turns out delicious.
Zami Owais
[email protected]Followed the recipe exactly and it turned out perfectly! The cake was moist and fluffy, and the topping was crispy and flavorful.
Rokeyea Soltana
[email protected]This crumb cake with coconut-pistachio topping was a hit at my last brunch party! Everyone loved the combination of flavors and textures.