Sour Cream Coffee Cake

Step 1

Preheat oven to 350°F

Step 2

Begin by making the crumb topping

Step 3

Combine the flour sugar, coconut, pecans and salt in a bowl

Step 4

Using a cheese grater grate butter into the dry mix.** toss with a fork until butter and dry ingredients are evenly mixed

Step 5

The crumble will appear to be dry, this method ensures an even middle ribbon of goodness and topping

Step 6

Store the crumble in the refrigerator while preparing your batter.For the cake batter sift flour, baking powder, baking soda and salt into a medium sized bowl and set aside

Step 7

In a stand mixer, or by hand, whisk the softened butter until light and fluffy

Step 8

Add the sugar slowly, followed by the eggs one at a time fully incorporating with each addition

Step 9

Add ⅓ of the sifted dry ingredients and ⅓ cup of the sour cream to the bowl of the stand mixer

Step 10

Beat until they’re fully incorporated, then add the remaining sour cream and dry ingredients

Step 11

Beat on high for about three minutes

Step 12

In a well-greased or parchment lined 9x9 baking dish add half of the batter followed by half of the crumble

Step 13

Add the remaining batter and crumb topping

Step 14

Bake for 45 min to an hour in a preheated

Step 15

Check for doneness with a toothpick, which should come out clean

Step 16

Cool on a wire rack for 30 minutes before serving

Step 17

**If you freeze your butter before grating, it makes this task much easier.