I don’t know what your post-Thanksgiving weekend looks like, but I can tell you that having this coffee cake on hand will be a lovely touch point in an otherwise crazy weekend. With families going every which way over the weekend—be it shopping, sledding, skiing, watching football, decorating for Christmas, or shoveling snow—having a slice of this heavenly cake with a cup of coffee will be motivation enough for everyone to sit still for just a moment. Bring along this cake when you’re visiting family and friends if you want to be sure to get a repeat invite or are making up for a failure to visit previously. A coffee cake can heal many wounds and build many bridges.
Coconut Sugar Coffee Cake
Contributed by: Sarah House Bob’s Red Mill Test Kitchen
Prep Time: 10 minutes | Cook Time: 50 – 55 minutes | Yield: 8 – 12 servings
- ½ cup Bob’s Red Mill All Purpose Flour
- ½ cup Bob’s Red Mill Coconut Sugar
- ¼ cup Bob’s Red Mill Shredded Coconut
- 2 tsp Cinnamon
- ¼ tsp Salt
- ¼ cup Butter, soft
- ½ cup Butter, soft
- 1 cup Bob’s Red Mill Coconut Sugar
- 1 Egg
- 2 tsp Vanilla Extract
- 1 ½ cup Bob’s Red Mill All Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- ¾ cup Buttermilk
Preheat oven to 350°F. Line a 9-inch round cake pan with parchment paper.
Combine topping ingredients and mix until a chunky dough forms. Set aside.
In a small bowl, combine flour, baking powder, baking soda and salt; set aside.
In a large bowl, cream together butter and Bob’s Red Mill Coconut Sugar until light and fluffy, about 5 minutes with an electric mixer. Add egg and vanilla and mix until combined.
Add dry ingredient to sugar mixture, alternating with buttermilk, until a smooth batter forms.
Spread batter into prepared cake pan and sprinkle topping evenly over the cake. Bake until a tester comes out clean, 50 – 55 minutes.