Crumb Cake With Coconut-Pistachio Topping

Crumb Cake With Coconut-Pistachio Topping

Called the "new deli" crumb cake at Zingerman’s in Ann Arbor, Mich., this incredibly moist sour cream cake has a traditionally nubby topping speckled with coconut. It's also gently warmed with the Indian spices that make a cup of chai so irresistible: ginger, cardamom and cloves. The recipe comes from the deli's long-awaited cookbook, "Zingerman's Bakehouse," by head bakers Amy Emberling and Frank Carollo.
  • Total:
  • Serves: 8 persons



  1. 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.
  2. Step 2

    Spread on a rimmed baking sheet and let dry overnight or in the oven (see Note).
  3. Step 3

    Make the cake: Heat oven to 325 degrees. Spray a 9-inch round cake pan with nonstick spray.
  4. 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.
  5. Step 5

    In a medium bowl, whisk together flour, baking soda, and salt. Add to creamed butter mixture and mix until smooth.
  6. 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.