Christmas Coffee Cake

5 from 9 votes

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.

Prep Time15

Cook Time30

Let Cool10

Total Time55

Course: Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $7.84, $0.65 per Serving

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

Instructions

Preheat the oven to 350°F and spray a 9x13-inch baking dish with non-stick cooking spray.
Mix the topping ingredients together in a medium bowl and set aside.
In a large mixing bowl, beat the butter and sugar with a hand mixer or stand mixer until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Add the sour cream and vanilla extract. Mix until smooth and combined.
Gently stir in the flour, baking powder, baking soda, and salt just until combined. Do not overmix.
Spread half of the batter evenly in the prepared pan.
Sprinkle half of the topping mixture over the batter.
Spread the remaining batter over the topping, then sprinkle the remaining topping mixture evenly over the top.
Bake for 30–35 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
Let cool for 10–15 minutes before serving.

Notes

Refrigerate the leftovers, covered, for up to 1 week.

Nutrition