Coconut Pecan Crumb Cake

This crumbly and moist cake will leave you wanting seconds.... And maybe thirds!

Prep Time

Minutes

Total Time

1:15

Hr:Mins

Makes

Servings

1/4

Cup granulated sugar

1/3

Cup brown sugar

Teaspoon cinnamon

1/8

Teaspoon nutmeg

Stick melted butter

1 1/3

Cups flour

CAKE:

3/4

Stick butter

3/4

Cup granulated sugar

eggs

Teapoon vanilla extract

1/2

Teaspoon lemon zest

2/3

Cup sour cream

1 1/4

Cups flour

Teaspoon baking powder

1/4

Teaspoon baking soda

1/2

Teaspoon salt

1/4

Cup toasted pecans

1/4

Cup toasted shredded coconut

Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
STREUSEL: Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
CAKE: Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the pecans and coconut and stir with a spatula to be sure the batter is completely mixed.
Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

Makes Servings

Nutrition Information:

1 Serving ()

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.