Recipe by Sharon123
So good in the morning with a nice cup of your favorite coffee or tea. Adapted from Country Living magazine.
Top Review by Aunt Cookie
Another great recipe, Sharon! We thought this cake was fantastic. I didn't have any sour cream on-hand, so I replaced it with yogurt. Even with this substitution, the cake is very rich (which is a good thing, in my opinion). I picked this recipe in order to use up some egg yolks, but I'll be making it when I don't have any extra yolks sitting around, too. Thanks!
- 532.32 ml all-purpose flour, divided
- 354.88 ml sweetened flaked coconut, divided
- 177.44 ml light brown sugar, divided
- 22.18 ml cinnamon
- 88.74 ml unsalted butter, melted
- 177.44 ml unsalted butter, softened
- 4.92 ml baking powder
- 2.46 ml salt
- 5 large egg yolks
- 78.07 ml sugar
- 7.39 ml pure vanilla extract
- 118.29 ml sour cream
Directions See How It's Made
- Coffee-cake topping:
- Combine 1/2 cup flour, coconut, 1/2 cup brown sugar, and cinnamon in a bowl. Toss in melted butter and set aside.
- Preheat the oven to 325°F Lightly coat a 9-inch round springform pan with a little of the softened butter and set aside. Combine the remaining flour, baking powder, and salt in a bowl and set aside. Beat the egg yolks, remaining brown sugar, granulated sugar, and vanilla using an electric mixer set on high speed until the mixture is thick and pale yellow, about 2 minutes. Mix in the remaining butter and the sour cream. Reduce mixer speed to low, add flour mixture, and mix.
- Pour batter into the prepared pan, sprinkle with topping, and bake on the middle rack of the oven until a toothpick inserted into the center of the cake comes out clean, 55-60 minutes. Cool in pan on a wire rack for 1 hour. Release the cake from the pan. Serve warm. Enjoy!