SPICE CAKE WITH ALMOND-COCONUT TOPPING

Spice Cake with Almond-Coconut Topping image

Provided by evelynathens

Categories Dessert

Time 1h15m

Yield 12-14 serving(s)

Number Of Ingredients 16

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2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup butter, softened
1 1/2 cups sugar
3 eggs
1 cup Greek yogurt (extra-thick) or 1 cup sour cream
1/2 cup packed light brown sugar
1 tablespoon butter, melted
1/2 cup chopped toasted almond
1/4 cup sweetened coconut
1/4 cup milk
1/2 teaspoon vanilla extract

Steps:

Preheat oven to 330 degrees F (165C).
Butter and flour a 10 inch bundt pan.
Combine flour, baking powder, soda, cinnamon, nutmeg and salt.
In large bowl, cream butter with sugar until light and fluffy (no less than 6 minutes).
Add eggs; beat until smooth.
Add flour mixture alternately with yoghurt (or sour cream); beat until smooth.
Pour batter into prepared pan.
Bake about 1 hour, or until tester comes out with a few moist crumbs attached.
Preheat broiler.
Combine brown sugar, butter, almonds, coconut, milk and vanilla.
Spoon mixture over top of cake.
Place under broiler, 3 inches from heat source until lightly browned.
WATCH VERY CAREFULLY as this can go from caramelly to burned in no time!