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Ingredients
1 1/3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup (2/3 stick) butter, softened
- 1/3 cup C&H® Pourable Golden Brown Sugar
- 1/3 cup C&H® Granulated Sugar
- 2 eggs
- 2/3 cup sour cream
Cake
1/2 cup C&H® Pourable Golden Brown Sugar
- 3/4 teaspoon cinnamon
- 1 tablespoon all-purpose flour
- 2 1/2 tablespoons butter, softened
- 1/2 cup pecans and/or walnuts, finely chopped
- 1/2 cup coconut, shredded
- 1/3 cup canned crushed pineapple, drained well
Topping
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Instructions
Yields: 8 to 9 servings
Cake
Step 1
Preheat oven to 350°F. Grease a 9-inch square or round baking pan.
Step 2
In large mixing bowl, cream butter and sugars together, until light and fluffy. Add eggs; beat well. Alternately add flour mixture and sour cream, beating after each addition until blended. Spread batter into prepared baking pa
Step 3
Bake for 20 minutes.
Topping
Step 1
Combine brown sugar, cinnamon, flour and butter in medium mixing bowl. Mix in remaining ingredients.
Step 2
Sprinkle over cake; continue baking for 15 more minutes.
Step 3
Serve warm.
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