Christmas Morning Coffee Cake
A warm, cinnamon-spiced coffee cake with raisins and nuts, perfect for holiday mornings or special occasions, offering a moist texture and rich flavor.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla.
- Sift together flour, baking powder, soda, and salt.
- Coat raisins and nuts with the sifted dry ingredients.
- Add the creamed mixture and sour cream to the dry ingredients, mixing until just combined.
Tips & Substitutions
For a lighter texture, make sure your butter is at room temperature and cream it well with the sugar. If you don't have white raisins, golden raisins or even dried cranberries can be a delicious substitute. Consider adding a teaspoon of nutmeg for extra warmth, or swap half the flour for almond flour for a nutty flavor. This coffee cake is a great base for variations, so feel free to experiment!
Serving Suggestions
Serve this delightful coffee cake warm, dusted with powdered sugar, alongside a fresh pot of coffee or tea. It pairs beautifully with a side of fresh fruit for a balanced breakfast. Consider adding a scoop of vanilla ice cream on top for a delicious dessert option, or enjoy it with a dollop of whipped cream to elevate your holiday brunch spread.
Storage & Reheating
Store any 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 individual pieces and warm them in the microwave for about 15-20 seconds, or enjoy cold with a cup of coffee for breakfast.
Nutrition & Diet Analysis (per serving)
Each serving of Christmas Morning Coffee Cake contains roughly 309 calories, with 3g protein, 27g carbohydrates, and 21g fat. It is a good source of vitamin C (16% of the Daily Value) and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 796mg per serving (35% 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 and store it in the refrigerator for up to 24 hours before baking. Just ensure to bring it back to room temperature before placing it in the oven. Alternatively, bake the cake ahead of time and store it, as mentioned, for easy serving on Christmas morning.
What can I use if I don't have sour cream?
If you don't have sour cream, you can substitute it with plain Greek yogurt or buttermilk for a similar tangy flavor and moisture. Both options will work well in this recipe, helping to keep the cake rich and moist.
Can I freeze the coffee cake?
Absolutely! To freeze, wrap the cooled coffee cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. When ready to enjoy, thaw it overnight in the refrigerator and reheat as desired.
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).