Crumb Cake With Coconut-Pistachio Topping Recipe

Ingredients

• 3 tablespoons unsalted butter
• 1 tablespoon coconut oil
• 1/3 cup plus 1 tablespoon/50 grams all-purpose flour
• 5 tablespoons/60 grams Muscovado or other dark brown sugar
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 cup/30 grams sweetened flaked coconut
• 1/2 cup/50 grams coarsely chopped pistachios
• 1 1/4 cups/250 grams granulated sugar
• 1/2 cup plus 3 tablespoons/150 grams unsalted butter, at room temperature
• 2 eggs
• 1/2 cup plus 2 tablespoons/150 grams sour cream
• 1 teaspoon vanilla extract
• 1 1/2 cups/190 grams all-purpose flour
• 1/2 teaspoon baking soda