Spice Cake with Almond-Coconut Topping

"A great spice cake that uses yoghurt. The topping only makes it sublime!"
 
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photo by Bayhill photo by Bayhill
photo by Bayhill
photo by Bayhill photo by Bayhill
Ready In:
1hr 15mins
Ingredients:
16
Serves:
12-14
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ingredients

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directions

  • Preheat oven to 330 degrees F (165C).
  • Butter and flour a 10 inch bundt pan.
  • Combine flour, baking powder, soda, cinnamon, nutmeg and salt.
  • In large bowl, cream butter with sugar until light and fluffy (no less than 6 minutes).
  • Add eggs; beat until smooth.
  • Add flour mixture alternately with yoghurt (or sour cream); beat until smooth.
  • Pour batter into prepared pan.
  • Bake about 1 hour, or until tester comes out with a few moist crumbs attached.
  • Preheat broiler.
  • Combine brown sugar, butter, almonds, coconut, milk and vanilla.
  • Spoon mixture over top of cake.
  • Place under broiler, 3 inches from heat source until lightly browned.
  • WATCH VERY CAREFULLY as this can go from caramelly to burned in no time!

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Reviews

  1. A nice quick to put together cake. And the topping was easy to make, I like that! I did add a 1/4 teaspoon of cloves to the cake recipe to kick it up a notch.
     
  2. Delicious cake! The only thing I changed was that after the cake was done cooking, I cooled it a bit and then turned it out onto a cookie sheet and then proceeded with the topping under the broiler. Wonderful results! Everyone raved!
     
  3. This was so fast and easy -- and delicious! Another reviewer was absolutely right about the topping taking it to the next level. Mmmm! (I didn't have Greek yogurt but I substituted full-fat plain yogurt and it seemed to turn out alright.) It looked so fancy coming out of a bundt pan. I cooled it completely then put the topping right on the top of the cake to broil it. Crunchy-sweet goodness! Thanks.
     
  4. Okay, so I've made this cake a few times. I love it ! It's very moist and tender. The first time I made it was for a friend who wanted a spice cake with caramel frosting; So I didn't use the topping that time. The next time I made it as written. The topping is very tasty, Though I don't prefer it on the cake. The cake is also wonderful by itself! Thanks so much. I'm in love with this cake.
     
  5. Delicious!! This cake was nicely spiced and very moist. The topping is what sends it over the top! I did as another reviewer did, I let the cake cool for about 10 min. in the pan. I inverted the cake onto an ovenproof plate and when it was completely cooled, I topped with topping and popped it under the broiler. My family gave this 2-huge thumbs up. I am glad that I chose to make this recipe for the World Zaar Tour 2006...it is definitely a keeper.
     
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Tweaks

  1. We loved this cake. I am hopeless with baking powder - never seems to work so I used self-raising flour instead.
     

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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