Christmas Coffee Cake
User Reviews
5
Christmas Coffee Cake
Description
This Christmas Coffee Cake starts with a batter of softened butter and granulated sugar creamed until fluffy, then combined with eggs, sour cream, and vanilla extract for moisture and richness. Dry ingredients including all-purpose flour, baking powder, baking soda, and salt are gently folded in to preserve tenderness. The batter is poured halfway into a prepared pan, topped with a mixture of finely chopped pecans, granulated and brown sugar, cinnamon, and melted butter, then layered with the remaining batter and topping.
Baking yields a golden brown cake with a tender crumb and a sweet, textured streusel topping. The mix of flavors includes buttery cake, warm cinnamon, and crunchy pecans. Its balance of moistness and crisp topping creates contrast in each bite.
This cake is suitable for holiday brunch or dessert and stores well covered in the refrigerator for up to a week, making it convenient for advance preparation or leftovers.
Ingredients
For the Cake:
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup butter softened
- 2 egg large
- 1 cup sour cream
- 2 teaspoon vanilla extract
For the Topping:
- 1 1/2 cups pecans finely choppedm
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 3 Tablespoons butter melted
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 9X13 baking pan with non-stick cooking spray.
- Mix together the topping ingredients and set aside.
- In a large mixing bowl, beat together the butter and sugar with a hand held mixer or stand up mixer until light and fluffy. Add in the eggs, one at a time.
- Then add in the sour cream, vanilla extract and mix until combined and smooth.
- Then hand stir in the flour, baking powder, baking soda and salt until just combined. Be careful to not over mix.
- Pour half of the batter into the prepared pan. Top with half of the topping mixture.
- Then pour the remaining batter into the pan and top with the remaining topping mixture.
- Bake for 30-35 minutes until the top of the cake is golden brown and a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven. Allow it to cool for 10-15 minutes. Then it’s ready to serve and enjoy!
Notes
- Store any leftover cake covered in the refrigerator for up to one week to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 66mg | 22% |
| Sodium | 325mg | 14% |
| Potassium | 118mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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