Description
Take your morning cup of coffee up a notch – or ten – with a slice of this sweet treat! This raspberry coconut coffee cake will blow your taste buds out of the water!
Ingredients
Units
Scale
Coffee Cake Crumble:
- 1/3 cup Brown Sugar
- 1/3 cup Sugar
- 1/3 cup Flour
- 1/4 cup Butter
- 1 Tbsp Cinnamon
- 1/2 cup Shredded Coconut
Coffee Cake:
- 3 cups Flour
- 1 Tbsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/2 tsp Cinnamon
- 16 ounces container Sour Cream
- 1 cup Brown Sugar
- 1 cup Sugar
- 3 Eggs
- 1/2 cup Butter, melted and cooled
- 1/2 cup Raspberry Jam
Instructions
Coffee Cake Crumble:
- In a large bowl combine all the ingredients.
- Using your fingers mash the ingredients together until the butter is nearly completely incorporated and the sugars look like wet sand. Set aside.
Coffee Cake:
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In another large bowl, whisk together the sour cream, brown and white sugar, eggs and melted and cooled butter.
- Using a spatula, fold the flour mixture into the sour cream mixture until the mixture is nearly combined. There should be a couple of small streaks of flour left – that way you know you haven’t over mixed it.
- Pour into two lightly greased or sprayed 9 inch cake pans. Spread out the cake out and smooth the tops.
- Gently microwave raspberry jam until it has thinned. Dollop over the top of the coffee cakes, and use a knife to drag through them to create a swirl pattern.
- Sprinkle the coconut crumble over the top of each cake.
- Bake the cake for 25-30 minutes or until a toothpick placed in the center comes out nearly clean, with a couple of crumbs on it.
- Place on a wire rack to cool. Serve just warm.