Christmas Coffee Cake is a delicious coffee cake recipe topped with crumb topping and perfect for Christmas morning. No one can resist the brown sugar and cinnamon topping with pecans.
This Christmas Coffee Cake Recipe is always enjoyed by my large family. Each bite of the breakfast cake is moist and delicious and the topping brings it all together.
This breakfast recipe is a holiday favorite and an annual tradition with Christmas Hot Chocolate. We also love to make this French Toast Casserole Recipe for special occasions.
For more breakfast casserole recipes, make Crock Pot Cinnamon Roll Casserole Recipe and Easy Biscuits and Gravy Casserole.
What's in this post: Christmas Coffee Cake
Why Make Christmas Coffee Cake:
This recipe is perfect for Christmas morning and all holiday season. It is great for brunches, parties and so much more. In fact, we actually love to make it year-round.
The ingredients are simple and we love how it is to put together.
Ingredients:
Cake:
- All Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Granulated Sugar
- Butter, softened at room temperature
- Large Eggs
- Sour Cream
- Vanilla Extract
For the Topping:
- Pecans (finely chopped)
- Granulated Sugar
- Brown Sugar
- Butter (melted)
- Ground Cinnamon
Scroll to the bottom of the post for the full recipe and ingredients in the recipe card.
Variations
- Nuts. Substitute the pecans for walnuts in the cinnamon streusel topping.
- Glaze Topping. You can also make a powdered sugar glaze to drizzle over the coffee cake.
Step by Step Instructions:
Step 1 – Combine the topping ingredients in a medium bowl and set aside.
Step 2 – In a large 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.
Step 3 – Then add in the sour cream, vanilla extract and mix until combined and smooth.
Step 4 – Then hand stir in the flour, baking powder, baking soda and salt. Mix the dry ingredients until just combined. Be careful to not over mix.
Step 5 – Pour half of the cake batter into the prepared pan.
Step 6 – Top with half of the topping. Then pour the remaining batter into the pan and top with the remaining topping. Then bake in preheat oven to 350 degrees until golden brown.
Recipe Tips:
- Prepare Baking Dish – Make sure to prepare the baking dish by spraying with cooking spray prior to making this cake.
- Combining Ingredients – Combine the ingredients in a large bowl but do not overmix.
Storage:
Refrigerator
Refrigerate the leftovers, covered, for up to 1 week.
Freezer
Allow the cake to cool. Cover in plastic wrap and aluminum foil.
Freeze up to a month. Allow to thaw at room temperature when ready to eat. It is not necessary to reheat it. However, you can if desired.
To reheat, place in a 300 degree oven for 12 to 15 minutes untiled warmed through. Make sure to remove the plastic wrap and cover only with the foil.
More Easy Coffee Cake Recipes:
- Easy Coffee Cake Recipe
- Pumpkin Coffee Cake Recipe
- Coffee Cake Cookies
- Cinnamon Roll Cake
- Coffee Cake Muffins
If you make this Christmas Morning Coffee Cake, make sure to leave us a comment. We love hearing from you.
Christmas Coffee Cake
Ingredients
For the Cake:
- 1 ¾ cup All Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup Granulated Sugar
- ½ cup Butter softened
- 2 large Eggs
- 1 cup Sour Cream
- 2 teaspoon Vanilla Extract
For the Topping:
- 1 ½ cups Pecans finely choppedm
- ⅓ cup Granulated Sugar
- ⅓ cup Brown Sugar
- 3 Tablespoons Butter melted
- 1 teaspoon Ground Cinnamon
See how we calculate recipe costs.
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with non-stick cooking spray.
- In a medium bowl, prepare the topping by mixing together 1½ cups finely chopped pecans, ? cup granulated sugar, ? cup brown sugar, 3 tablespoons melted butter and 1 teaspoon ground cinnamon.
- Set aside.
- In a large mixing bowl, beat together ½ cup softened butter and 1 cup granulated sugar.
- Mix until light and fluffy.
- Add 2 eggs, one at a time, mixing well after each addition.
- Mix in 1 cup sour cream and 2 teaspoons vanilla extract.
- Beat until smooth.
- Add in 1¾ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda and ½ teaspoon salt.
- Stir gently until just combined. Do not overmix.
- Pour half of the batter into the prepared baking dish.
- Sprinkle half of the pecan topping mixture evenly over the batter.
- Carefully spread the remaining batter over the topping layer.
- Sprinkle the remaining pecan topping evenly over the top.
- Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cake to cool for 10–15 minutes.
- Slice, serve warm, and enjoy!
Made this as stated but I did a double recipe. Excellent recipe and easy to make. I didn’t have enough eggs but used flax eggs and they worked perfect and added fiber to the recipe. I used a ceramic baking pan so I had to reduce the oven temperature so it would cook without burning the bottom. I will make it again. I will remove the granulated sugar from the topping, toast oatmeal and add, and increase the cinnamon. But that is a personal preference. It’s the bomb as is.
I’m so glad you enjoyed it – Thank you for sharing!