Christmas Morning Coffee Cake
Every Christmas morning, our family has this Christmas Morning Coffee Cake. It’s been a wonderful family tradition. The moist cake combined with nuts, cinnamon, and sugar gives all the flavors of Christmas!
We usually bake this the day before and then put it in a warm oven while we do our Christmas stockings. The flavor wafting through the house will make you want to eat a piece right then and there! Serve it up with a hot cup of coffee or apple cider and it’s the perfect Christmas breakfast.
Want to know the secret ingredient to the best Christmas morning apple cider? Find out here.
This plastic lid to my 9 x 13 glass Pyrex pan is something I should have purchased sooner!
Make it ahead of time, pop the lid on and it will stay very fresh!
:: PIN IT NOW FOR LATER ::
What you’ll need to make Coffee Cake:
Head to the pantry and grab some basic baking ingredients: flour, sugar, baking powder, baking soda, salt, cinnamon, vanilla and pecans.
And then from the fridge you’ll need butter, eggs, and sour cream.
It really only takes a few minutes to mix this up and get it into the oven – nothing tricky! Your result will be a nice and moist, tall delicious coffee cake.
Moist cake with layers of cinnamon, pecan, sugar topping makes for the best breakfast!
Start by creaming the butter, sugar, eggs and vanilla.
Mix together the dry ingredients.
Alternately add 1/2 the flour mixture and 1/2 the sour cream.
Beat for 1 minute.
Add the other half of the flour mixture and the other half of the sour cream.
Beat for another minute.
Mix up the filling mixture.
Put half of the batter into the greased and floured pan. Pour over half of the filling mixture.
Put the other half of batter over being careful to spread and not pull up the filling mixture.
(It helps to put dollops of the batter all over like this to help easily spread it.)
Add the other half of the filling mixture.
Bake for 35-38 minutes.
- 1 cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 3/4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- dash of salt
- 1 cup sour cream
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1 cup chopped pecans
- Cream butter, sugar, eggs and vanilla.
- Sift dry ingredients.
- Add half the sour cream and half the flour mixture alternately to creamed butter mixture.
- Beat for 1 minute.
- Add the other half of the sour cream and half of the flour mixture.
- Beat another minute.
- Spread half of batter in a greased and floured 9 x 13 pan.
- Combine the filling ingredients.
- Sprinkle half of the filling over the batter.
- Spread the rest of the batter over, then the other 1/2 of the filling.
- Bake for 35-38 minutes.