Equipment
- 8x8 baking dish
Ingredients
Cake
- 1 cup All-purpose flour
- 3/4 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 cup Butter softened
- 1 Egg at room temperature
- 1/2 cup Sugar
- 1/2 cup Sour cream
Crumb Topping
- 1/4 cup All-purpose flour
- 1/2 cup Brown sugar
- 1/4 cup Sweetened coconut flakes
- 1/2 cup Walnuts chopped
- 1/4 cup Butter cold
Coffee
- Coffee
- Heavy cream creamer of choice
- Sugar sweetener of choice
Instructions
- Preheat oven to 350°F.
- Begin by making the crumb topping. Combine the flour sugar, coconut, and walnuts in a bowl. Using a cheese grater to grate butter into the dry mix. Toss with a fork until butter and dry ingredients are evenly mixed. The crumble will appear to be dry, this method ensures an even middle ribbon of goodness and topping. Store the crumble in the refrigerator while preparing your batter.
- For the cake batter sift flour, baking powder, and baking soda into a medium sized bowl and set aside. In a stand mixer, or by hand, whisk the softened butter until light and fluffy. Add the sugar slowly, followed by the egg, until fully incorporated.
- Add ⅓ of the sifted dry ingredients and ⅓ cup of the sour cream to the bowl of the stand mixer. Beat until they’re fully incorporated, then add the remaining sour cream and dry ingredients. Beat on high for about three minutes.
- In a well-greased or parchment lined 8x8 baking dish add half of the batter followed by half of the crumble. Add the remaining batter and crumb topping. Bake for 30 to 45 minutes. Check for doneness with a toothpick, which should come out clean. Cool on a wire rack for 30 minutes before serving. Can be made 1 day in advance and wrapped tight.
- Prepare the coffee to your liking. Serve with coffee cake.
Nutrition
Calories: 841kcal | Carbohydrates: 88g | Protein: 9g | Fat: 53g | Saturated Fat: 27g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 539mg | Potassium: 224mg | Fiber: 3g | Sugar: 55g | Vitamin A: 1305IU | Vitamin C: 0.4mg | Calcium: 133mg | Iron: 3mg
Coffee Cake
Equipment
- 8x8 baking dish
Ingredients
Cake
- 1 cup All-purpose flour
- 3/4 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 cup Butter softened
- 1 Egg at room temperature
- 1/2 cup Sugar
- 1/2 cup Sour cream
Crumb Topping
- 1/4 cup All-purpose flour
- 1/2 cup Brown sugar
- 1/4 cup Sweetened coconut flakes
- 1/2 cup Walnuts chopped
- 1/4 cup Butter cold
Coffee
- Coffee
- Heavy cream creamer of choice
- Sugar sweetener of choice
Instructions
- Preheat oven to 350°F.
- Begin by making the crumb topping. Combine the flour sugar, coconut, and walnuts in a bowl. Using a cheese grater to grate butter into the dry mix. Toss with a fork until butter and dry ingredients are evenly mixed. The crumble will appear to be dry, this method ensures an even middle ribbon of goodness and topping. Store the crumble in the refrigerator while preparing your batter.
- For the cake batter sift flour, baking powder, and baking soda into a medium sized bowl and set aside. In a stand mixer, or by hand, whisk the softened butter until light and fluffy. Add the sugar slowly, followed by the egg, until fully incorporated.
- Add ⅓ of the sifted dry ingredients and ⅓ cup of the sour cream to the bowl of the stand mixer. Beat until they’re fully incorporated, then add the remaining sour cream and dry ingredients. Beat on high for about three minutes.
- In a well-greased or parchment lined 8x8 baking dish add half of the batter followed by half of the crumble. Add the remaining batter and crumb topping. Bake for 30 to 45 minutes. Check for doneness with a toothpick, which should come out clean. Cool on a wire rack for 30 minutes before serving. Can be made 1 day in advance and wrapped tight.
- Prepare the coffee to your liking. Serve with coffee cake.
Nutrition
Calories: 841kcalCarbohydrates: 88gProtein: 9gFat: 53gSaturated Fat: 27gPolyunsaturated Fat: 9gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 149mgSodium: 539mgPotassium: 224mgFiber: 3gSugar: 55gVitamin A: 1305IUVitamin C: 0.4mgCalcium: 133mgIron: 3mg
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