Coconut Sugar Coffee Cake

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Votes: 11
Rating: 2.82
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Servings 8 - 12servings
Prep Time 10minutes
Cook Time 50 - 55minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
This recipe can be found on our bags of Organic Coconut Sugar.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 11
Rating: 2.82
You:
Rate this recipe!
Servings 8 - 12servings
Prep Time 10minutes
Cook Time 50 - 55minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
This recipe can be found on our bags of Organic Coconut Sugar.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F. Line a 9-inch round cake pan with parchment paper.
  2. Combine topping ingredients and mix until a chunky dough forms. Set aside.
  3. In a small bowl, combine flour, baking powder, baking soda and salt; set aside.
  4. 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.
  5. Add dry ingredient to sugar mixture, alternating with buttermilk, until a smooth batter forms.
  6. Spread batter into prepared cake pan and sprinkle topping evenly over the cake. Bake until a tester comes out clean, 50 – 55 minutes.
Products Used in this Recipe
Recipe Comments

3 thoughts on “Coconut Sugar Coffee Cake

  1. Barry Horton

    This could EASILY become my favorite cake!!! It is light, and the sweetness is not overpowering. The coconut sugar is not nearly as heavy as white/brown sugar, so the cake has an excellent, slightly caramel sweetness. Easy to make, and rises high in the cake pan.

    Reply
  2. Joyce

    I made the Coffee cake today, put it into a 9 inch cake pan and it ran over. I followed the directions to the T. What did I do wrong?

    Reply
    1. recipe specialist

      Hi Joyce,
      We’re sorry to hear about your cake overflowing! Since the cake is made using the creaming method (creaming sugar and butter), and uses both baking powder and baking soda, there are multiple sources of leavening; the baking soda and powder will react with the acid from the butter milk and the heat of the oven. If there was too much of either, this may cause the cake to rise too much. Creaming the sugar with the butter also incorporates air into the mixture, so if the sugar/butter was over beaten, this could cause your cake to rise too much. Additionally you’ll want to make sure you’re only filling your pan to about 2/3 full. The cake should then have enough room to rise to the top without overflowing. Additionally, you can sometimes still salvage your over flowed cake if you wait until its cool and then cut the cake flush with the pan using a serrated knife before carefully removing from the pan.

      Reply

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