44/52 Coconut Chai Coffee Cake

Reuniting with a friend after 20 years. Even though you're just 35 years old.
That's what I did this week. Exciting, isn't it?

An occasion like that calls for a special cake.
Nothing fancy. Suiting the season. Warm, cozy, comforting.
Serving as good company when you're trying to catch up on such a long period of time.

When Tracy Shutterbean posted a picture of this Coconut Chai Coffee Cake on Instagram not too long ago, I instantly knew that this would be it:

Coconut Chai Coffee Cake

Adapted from Tracy Shutterbean

Crumbles: 

115 g (1/2 cup) butter, melted 

85 g (1/2 cup) all-purpose flour 

150 g (3/4 cup) packed light brown sugar 

80 g (1 cup) unsweetened flaked (or shredded) coconut 

1 teaspoon ground cardamom 

1 teaspoon ground black pepper 

1 teaspoon ground ginger 

1/4 teaspoon ground cloves 

1/2 teaspoon salt 

Cake: 

325 g (2 cups) all-purpose flour 

1 1/2 teaspoons baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon salt 

350 g (1 1/2) cups packed light brown sugar 

115 g (1/2 cup) butter, room temperature 

250 g (1 cup) plain yogurt (or sour cream) 

2 large eggs 

1 teaspoon vanilla extract 

• Preheat oven to 175°C (350°F). 
• Mix all crumble ingredients together until combined. Put in the fridge. 
• For the cake, combine flour, baking powder, baking soda, and salt in a bowl and put aside. 
• Beat together sugar and butter until light and fluffy. Add the yogurt (and/or sour cream). Add eggs and vanilla and mix well. Stir in the flour mix until just combined. 

• Pour batter into prepared spring form pan and spread evenly. 
• Sprinkle the crumbles over the top. 

• Bake for 50-55 minutes. Let cool before serving. 

My modifications: 

None. 

Except for using 2/3 yogurt and 1/3 sour cream. 

And shredded coconut instead of flaked because that's all I could get. And I think it might be even better because you can actually crumble it on top so that it gives you nice round crumbles.  

The taste: 

Just heavenly.
Spicy. Warm. Comforting. Autumnal. A tiny bit christmassy.
Moist inside. Crumbly on top.
Perfect for any reunion. Or any occassion in fall and winter.
I think this is one of my favorites of the 44 bakes I've made this year so far. 

What would you bake for a special reunion?