Momma's Sour Cream Coffee Cake

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Coat a 9x9- inch square baking dish with cooking spray.

Step 3 -In a medium bowl, add 1/4 cup of the flour, the brown sugar, the coconut, the pecans, and 1/2 teaspoon of the salt and whisk to combine.

Step 4 -Using a cheese grater, grate 1/2 cup of the cold butter into the flour mixture and toss with a fork until it is evenly mixed.

Step 5 -Transfer the topping mixture to the refrigerator.

Step 6 -In a medium bowl, sift the remaining flour, the baking powder, the baking soda, and the remaining salt and stir gently to combine. Set the dry ingredient mixture aside.

Step 7 -In the bowl of a stand mixer, add the remaining softened butter and beat until the butter is light and fluffy.

Step 8 -Gradually add the white sugar to the butter, while beating, until combined.

Step 9 -Add the eggs, 1 at a time, to the butter-sugar mixture and beat after each addition until each egg is fully incorporated.

Step 10 -Add 1/2 of the dry ingredient mixture and 1/2 of the sour cream to the butter mixture and beat until they are fully incorporated.

Step 11 -Add the remaining dry ingredients and the remaining sour cream to the batter mixture, and beat on high until they are fully combined.

Step 12 -Add 1/2 of the batter to the prepared baking dish, spreading it out evenly.

Step 13 -Add 1/2 of the reserved topping mixture to the batter layer in the baking dish.

Step 14 -Add the remaining cake batter and the remaining topping mixture, in that order, to the baking dish, spreading both out evenly.

Step 15 -Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes-1 hour.

Step 16 -Cool the cake on a wire rack for 30 minutes.

Step 17 -Serve.