Christmas Coffee Cake
A moist, flavorful coffee cake with cinnamon and nut topping, perfect for festive gatherings or family brunches, offering a rich buttery flavor with crunchy nutty topping.
Ingredients
Instructions
- Cream the butter until smooth.
- Add 1 1/4 cups sugar and the eggs; beat well.
- Mix in sour cream and vanilla.
- Combine flour, baking powder, baking soda, and salt; add to the batter and mix well.
- Pour half of the batter into a greased and floured tube pan.
- In a small bowl, mix remaining 1/4 cup sugar, cinnamon, and nuts for the topping.
- Sprinkle three-fourths of the topping over the batter in the pan.
- Add the remaining batter on top.
- Sprinkle with the remaining topping mixture.
- Bake at 350°F (175°C) for 45 to 60 minutes, avoiding opening the oven during baking.
Tips & Substitutions
For a lighter texture, ensure your butter is softened but not melted when creaming. You can substitute Greek yogurt for sour cream for a tangy twist or use a dairy-free alternative like almond yogurt. If you prefer, replace the nuts with chocolate chips for a sweeter variation. Always keep an eye on the cake while baking to avoid overcooking.
Serving Suggestions
Serve this delightful Christmas Coffee Cake as a breakfast treat or an afternoon snack alongside a hot cup of coffee or tea. It pairs beautifully with a side of fresh fruit or whipped cream. For a festive touch, consider serving it with warm apple cider or alongside other holiday favorites like Tweedy'S Delicious Potato Dish.
Storage & Reheating
Store leftover coffee cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds for a soft, fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of Christmas Coffee Cake contains roughly 54 calories, with 1g protein, 8g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 887mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this coffee cake ahead of time?
Yes, you can prepare the batter a day in advance and refrigerate it overnight. Just make sure to let it come to room temperature before baking. Alternatively, you can bake the cake in advance and store it, which can make it even more flavorful as the ingredients meld together.
What can I use instead of nuts in this recipe?
If you have nut allergies or prefer not to use nuts, you can substitute them with seeds like sunflower or pumpkin seeds. Alternatively, you could omit the nuts entirely and add chocolate chips or dried fruits for added texture and sweetness.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. If there is wet batter on the toothpick, bake for an additional 5-10 minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).