Crumb Cake With Coconut-Pistachio Topping

Step 1

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.

Step 2

Spread on a rimmed baking sheet and let dry overnight or in the oven (see Note).

Step 3

Make the cake: Heat oven to 325 degrees. Spray a 9-inch round cake pan with nonstick spray.

Step 4

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.

Step 5

In a medium bowl, whisk together flour, baking soda, and salt. Add to creamed butter mixture and mix until smooth.

Step 6

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.