CRUMB CAKE WITH COCONUT-PISTACHIO TOPPING

Crumb Cake With Coconut-Pistachio Topping image

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

Ingredients

3 tablespoons unsalted butter
1 tablespoon coconut oil
1/3 cup plus 1 tablespoon/50 grams all-purpose flour
5 tablespoons/60 grams Muscovado or other dark brown sugar
1/2 teaspoon fine sea salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup/30 grams sweetened flaked coconut
1/2 cup/50 grams coarsely chopped pistachios
1 1/4 cups/250 grams granulated sugar
1/2 cup plus 3 tablespoons/150 grams unsalted butter, at room temperature
2 eggs
1/2 cup plus 2 tablespoons/150 grams sour cream
1 teaspoon vanilla extract
1 1/2 cups/190 grams all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt

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