Description
This Christmas-Morning Coffee Cake is a moist and tender treat perfect for holiday breakfasts or brunch gatherings. Featuring a buttery cake layered with a cinnamon-nut streusel topping and finished with an optional sweet vanilla glaze, this recipe brings warmth and festive flavors to your table with every bite.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
For the Streusel Topping:
- 1/2 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 1/2 cup chopped nuts (walnuts or pecans, optional)
For the Glaze (optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish to ensure the cake doesn’t stick and bakes evenly.
- Make the Streusel Topping: In a medium bowl, combine brown sugar, flour, cinnamon, melted butter, and chopped nuts if using. Mix until the mixture becomes crumbly. Set this aside to use later as a delicious crunchy topping.
- Prepare the Cake Batter: In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Add in the softened butter, sour cream, eggs, vanilla extract, and almond extract if using. Mix gently until just combined, taking care not to overmix which can make the cake dense.
- Layer Batter and Streusel: Pour half of the cake batter into the prepared baking dish and spread it evenly. Sprinkle half of the streusel topping over this batter layer. Pour the remaining batter on top and spread it out evenly. Finally, sprinkle the remaining streusel topping over the cake.
- Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes. To check doneness, insert a toothpick into the center of the cake; it should come out clean when ready.
- Make the Glaze: While the cake is baking or cooling, prepare the optional glaze by whisking powdered sugar, milk, and vanilla extract together in a small bowl until smooth. Adjust the milk quantity to achieve your preferred drizzle consistency.
- Cool and Serve: Allow the coffee cake to cool in the pan for about 10 minutes to set. Drizzle with the prepared vanilla glaze if desired before slicing and serving. Enjoy warm or at room temperature for the best flavor.
Notes
- If you prefer a nut-free cake, simply omit the nuts from the streusel topping.
- The almond extract is optional but adds a lovely depth of flavor; substitute with an extra teaspoon of vanilla if preferred.
- Ensure not to overmix the batter to keep the cake light and tender.
- The glaze is optional but recommended for extra sweetness and decoration.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat slices gently in the microwave for a warm treat.
