Description
This Christmas Coffee Cake is a delightful treat that combines a tender, moist batter with a cinnamon-sugar and nut topping. Perfect for holiday breakfasts or dessert, this cake offers a comforting and festive flavor that everyone will love. With a balance of buttery richness and a hint of spice, it’s an easy-to-make recipe that yields a crowd-pleasing, festive cake.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Topping
- 1 cup chopped nuts (optional)
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the coffee cake.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy, which helps create a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract and mix well to fully incorporate all ingredients.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Combine Wet and Dry Mixes: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing.
- Make the Topping: In a small bowl, combine the brown sugar, cinnamon, and chopped nuts to create the cinnamon sugar nut topping.
- Layer Batter and Topping: Pour half of the batter into a greased baking pan, sprinkle half of the cinnamon sugar nut mixture on top, then add the remaining batter. Finally, sprinkle the rest of the topping evenly over the batter.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan before slicing and serving to let the flavors set and prevent crumbling.
Notes
- You can omit the nuts for a nut-free version or substitute with seeds for crunch.
- Ensure butter is softened to room temperature for easier creaming with sugar.
- The sour cream adds moisture and tang but can be substituted with plain yogurt if preferred.
- Check cake doneness by inserting a toothpick; if it comes out clean, the cake is done.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
