Christmas Coffee Cake
A festive, buttery coffee cake spiced with cinnamon and perfect for holiday gatherings and breakfast tables.
Ingredients
For the Cake
- 2 cups all-purpose flour Can use gluten-free flour for a gluten-free version.
- 1 cup sugar
- ½ cup unsalted butter, softened Ensure butter is at room temperature.
- 1 cup sour cream Can substitute with coconut yogurt for dairy-free.
- 2 large eggs Can use flax eggs for vegan.
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Topping
- 1 cup chopped nuts (optional) Pecans or walnuts can be used.
- ½ cup brown sugar
- 1 tablespoon cinnamon
Instructions
Preparation
- Gather all your ingredients on the counter. Ensure the butter is softened.
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until light and fluffy for about 3-5 minutes.
- Add the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Mixing and Baking
- Gradually add the dry mixture into the wet ingredients, alternating with sour cream until just combined.
- In a small bowl, combine the brown sugar, cinnamon, and chopped nuts.
- Pour half of the batter into a greased baking pan, sprinkle half of the sugar mixture on top, layer the remaining batter, and top with the remaining sugar mixture.
- Bake for 30-35 minutes in the preheated oven until a toothpick comes out clean.
Cooling and Serving
- Cool the cake in the pan for a few minutes before transferring it to a wire rack to cool completely.
- Slice and serve as desired.
Notes
Store the cake in an airtight container for up to a week. Can be frozen for up to 3 months. Avoid overmixing and always preheat your oven for the best results.