best sour cream coffee cake

i have really mixed feelings for coconut.  if another living being says the words "ew" and "coconut" in any combination in the same sentence, I get offended.  all the while, i secretly wait for someone to pass up any coconut-laced item so i can sneak their share, in a corner, with a smiley smacked on my face.  i want coconut in my morning oatmeal, coconut in my shortbread cookies and coconut flavor in my bubbly water.  

in fact, i did a terrible job rooting for my husband during his soccer game because, to my excitement, i found a coconut recipe in an old crisco cookbook as he was scoring a goal.  (in my defense) his teammates are deaf so there was no "YAY!" or "HOORAY!" but a silent "!!!!!" as it happened.  oopsies.

old cookbooks are just lovely though because 1) they contain cute, colorful pictures (which must be a brain washing tool because i was like 'yessss that crisco can looks so adorbs i want to use it in everythinggg') and 2) back then people didn't shun coconut.  what happened between the 50s and now??  the rejection of crisco i can deal with, but not for coconut.

this coffee cake will fill any house with unbelievable brown butter smells.

<3 vuu

butterscotch-coconut coffee cake


2 c all-purpose flour

1 t baking powder

1/4 t kosher salt

2 sticks unsalted butter, softened to RT

2 c sugar

1 c sour cream

1/2 t vanilla extract

crumb topping

1 c all-purpose flour

1/2 c. sugar

1 c. brown sugar

1/2 t salt

3 t cinnamon

15 T cold butter, cut into 1/2" slices

1/2 c. sweetened coconut flakes



1) heat oven to 350 F.  Grease and flour 9" springform or cake pan.

2) cream butter and sugar together on medium speed, adding sugar gradually.  Let mix for 7 mins.

3) meanwhile sift flour, salt and baking powder onto parchment paper.

4) once mixture is creamed, add eggs 1 at a time.  Fold in sour cream and vanilla, then fold in flour (use parchment paper to funnel flour into bowl).

5) for crumb topping-- combine all ingredients (except coconut) in large bowl and using pie cutter, break up cold butter into pea size pieces.  Fold in coconut.

6) if you get excited like me: pour in cake batter into prepared pan and top with all the topping.  if you're smart: pour half of cake batter into pan, top with half of crumb topping, then the rest of the batter and finish with topping.

7) bake for a solid hour; additional time maybe needed if center still wiggles.  cake is done when knife inserted in center comes out "clean" or has dry crumbs attached.

recipe thanks-NYTimes Cookbook and Sally's Baking Addiction for my base recipes.

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