12 Christmas Coffee Cake Recipes That Win Every Brunch

The holiday season is the perfect time to explore the world of delicious coffee cake recipes.

I still remember the warm, comforting smell of my first cinnamon streusel coffee cake baking in the oven.

It quickly became a family favorite, sparking a tradition that has grown over the years.

With flavors like zesty cranberry-orange and rich chocolate peppermint, our brunches have become a journey of sweet discoveries.

Which flavors will become the stars of your holiday brunch table?

Classic Cinnamon Streusel Coffee Cake

Classic Cinnamon Streusel Coffee Cake is a timeless treat that’s perfect for the holiday season. This coffee cake is known for its soft and tender crumb, coupled with a sweet and crunchy cinnamon streusel topping. Ideal for breakfast or as an afternoon snack, this cake pairs wonderfully with a hot cup of coffee or a warm mug of cocoa. The combination of cinnamon, sugar, and butter creates a comforting aroma that fills the kitchen as it bakes, making it an irresistible addition to your Christmas festivities.

This recipe is designed to serve 4-6 people, making it a great choice for a family gathering or a small holiday brunch. The cake is easy to prepare and can be made ahead of time, allowing you to enjoy more moments with your loved ones. Whether you’re a seasoned baker or trying your hand at baking for the first time, this Classic Cinnamon Streusel Coffee Cake is sure to captivate with its delightful flavors and beautiful presentation.

Ingredients (Serves 4-6)

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup milk
• 1 large egg
• 1 teaspoon vanilla extract

For the Cinnamon Streusel Topping:

• 1/3 cup all-purpose flour
• 1/3 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup cold unsalted butter, cubed

Instructions

1. Preheat Oven and Prepare Pan: Begin by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan or a similar-sized baking dish to prevent the cake from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. This guarantees that the baking powder is evenly distributed throughout the flour.
3. Combine Wet Ingredients: In a separate large bowl, cream the softened butter until smooth. Add the milk, egg, and vanilla extract, then mix until well combined.
4. Blend Batter: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until there are no dry streaks. Be careful not to overmix, as this can make the cake dense.
5. Prepare Streusel Topping: In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel topping. Add the cold butter cubes and use a fork or pastry cutter to blend until the mixture resembles coarse crumbs.
6. Assemble Cake: Pour the batter into the prepared pan, spreading it evenly. Sprinkle the streusel topping over the batter, covering it completely.
7. Bake the Cake: Place the cake in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The topping should be golden brown and crunchy.
8. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.

Extra Tips

To maximize the flavor of your Classic Cinnamon Streusel Coffee Cake, make sure to use fresh cinnamon. This spice can lose its potency over time, so using a fresh, high-quality cinnamon will enhance the taste of your cake.

Additionally, if you’re preparing the cake in advance, store it in an airtight container at room temperature for up to two days, or refrigerate it for up to a week. Before serving, you can warm it slightly in the oven to revive its fresh-baked aroma and texture. Enjoy this delectable cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra-special treat.

Cranberry-Orange Coffee Cake

The Cranberry-Orange Coffee Cake is a delightful treat that combines the tartness of cranberries with the invigorating zest of oranges, making it a perfect addition to your holiday breakfast or dessert table. This cake is moist and flavorful, with a crumbly streusel topping that adds a delightful crunch.

Whether served warm with a cup of coffee or enjoyed on its own, this coffee cake is sure to become a holiday favorite. This recipe serves 4-6 people and is perfect for sharing with family and friends. The combination of fresh cranberries and orange zest provides a burst of flavor in every bite, while the cinnamon streusel topping adds a touch of warmth and spice.

It’s a wonderful way to bring a festive touch to your Christmas morning or holiday gatherings.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 large egg
• 1/2 cup sour cream
• Zest of 1 orange
• 1 cup fresh cranberries, roughly chopped

For the Streusel Topping:

• 1/3 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted

Instructions:

1. Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a 9×9-inch square baking pan to prevent sticking.
2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
3. Cream the Butter and Sugar: In another bowl, beat the softened butter with an electric mixer on medium speed until creamy. Add the vanilla extract and egg, and continue beating until the mixture is light and fluffy.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
5. Fold in the Flavor: Gently fold in the orange zest and chopped cranberries until evenly distributed throughout the batter.
6. Pour the Batter: Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula.
7. Prepare the Streusel Topping: In a small bowl, combine the flour, granulated sugar, and cinnamon. Pour in the melted butter and mix with a fork until crumbly.
8. Top the Cake: Sprinkle the streusel topping evenly over the cake batter, ensuring the entire surface is covered.
9. Bake: Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.

Extra Tips:

For best results, use fresh cranberries, as they provide the perfect balance of tartness and sweetness. If fresh cranberries are unavailable, you can substitute with frozen cranberries, but make sure to thaw and drain them before using.

To enhance the orange flavor, you can add a tablespoon of freshly squeezed orange juice to the batter. This coffee cake can be stored in an airtight container at room temperature for up to three days, making it a convenient option for advance preparation.

Enjoy with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Chocolate Peppermint Coffee Cake

Indulge in the festive flavors of the season with a delectable Chocolate Peppermint Coffee Cake that’s perfect for holiday gatherings or a cozy winter morning treat. This cake combines the rich decadence of chocolate with the invigorating zing of peppermint, creating a delightful balance that will tantalize your taste buds.

With its moist crumb and a hint of coffee, this cake is sure to become a holiday favorite among your family and friends. The Chocolate Peppermint Coffee Cake is topped with a luscious chocolate glaze and sprinkled with crushed peppermint candies, adding a touch of holiday cheer.

Whether you’re serving it for breakfast, brunch, or as a dessert, this cake is versatile and easy to make, allowing you to focus on enjoying the festivities. The recipe below provides you with everything you need to create this scrumptious cake for a serving size of 4-6 people.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup buttermilk
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1/2 cup brewed coffee, cooled
• 1 cup semi-sweet chocolate chips
• 1/4 cup crushed peppermint candies

Instructions:

1. Preheat and Prepare the Pan:

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.

2. Mix Dry Ingredients:

In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

3. Cream Butter and Sugar:

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer.

4. Add Eggs and Flavors:

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and peppermint extracts until well combined.

5. Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk and coffee. Begin and end with the dry ingredients, mixing just until combined.

6. Fold in Chocolate Chips:

Gently fold in the chocolate chips using a spatula.

7. Pour and Bake:

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

8. Cool and Glaze:

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cool, drizzle with a simple chocolate glaze made by melting additional chocolate chips with a bit of cream, and sprinkle with crushed peppermint candies.

Extra Tips:

For a perfect balance of flavors, verify that the coffee is cooled before adding it to the batter, as hot coffee can affect the texture of the cake.

If you prefer a stronger peppermint flavor, you can increase the peppermint extract slightly, but be cautious as it can quickly become overpowering.

Additionally, to save time, you can prepare the cake a day in advance and store it in an airtight container, adding the glaze and peppermint topping just before serving for the freshest presentation.

Gingerbread Spice Coffee Cake

Gingerbread Spice Coffee Cake is a delightful holiday treat that combines the warm, spiced flavors of gingerbread with the comforting texture of a classic coffee cake. Perfect for breakfast or dessert, this cake captures the essence of the season with its aromatic spices and moist, tender crumb.

Whether you’re hosting a holiday brunch or simply looking to indulge in a festive sweet, this coffee cake is sure to become a seasonal favorite.

The cake is infused with ginger, cinnamon, and nutmeg, while molasses adds a rich depth of flavor, creating a balance of sweet and spicy that’s irresistible. A crumbly streusel topping enhances the cake with a touch of buttery sweetness, providing a pleasing contrast to the spiced base.

This Gingerbread Spice Coffee Cake recipe serves 4-6 people, making it an ideal choice for family gatherings or small holiday get-togethers.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup molasses
• 1 large egg
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

Streusel Topping:

• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 3 tablespoons cold unsalted butter, cubed

Cooking Instructions:

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper for easy removal of the cake.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and brown sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Add Wet Ingredients: Beat in the molasses and egg until well combined. Then, mix in the buttermilk and vanilla extract.
5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix.
6. Prepare Streusel Topping: In a small bowl, mix the flour, brown sugar, cinnamon, and ginger. Add the cold butter cubes and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
7. Assemble the Cake: Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the streusel topping evenly over the batter.
8. Bake the Cake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack.
9. Serve: Once cooled, cut into squares and serve. Enjoy your Gingerbread Spice Coffee Cake with a hot cup of coffee or tea.

Extra Tips:

For an even richer flavor, consider adding a tablespoon of finely chopped crystallized ginger to the batter. If you prefer a more intense spice profile, you can increase the amount of ginger and cinnamon in the streusel topping.

This cake can be stored in an airtight container at room temperature for up to three days or refrigerated for up to a week. To enhance the presentation, dust the top with powdered sugar before serving or drizzle with a simple glaze made from powdered sugar and milk.

Eggnog Coffee Cake With Rum Glaze

Eggnog Coffee Cake With Rum Glaze is a delightful holiday treat that combines the festive flavors of eggnog and rum with the comforting texture of a classic coffee cake. This cake is perfect for Christmas morning or any holiday gathering, offering a sweet and slightly spiced indulgence that pairs beautifully with a cup of coffee or tea.

The rich, moist cake is topped with a buttery crumb topping and drizzled with a luscious rum glaze, creating a dessert that’s as visually appealing as it’s delicious. The key to this recipe is the incorporation of eggnog, which adds a creamy richness and unique flavor to the cake.

Additionally, the rum glaze gives it a sophisticated twist, making it a memorable addition to your Christmas baking repertoire. Whether you’re serving it as a breakfast treat or an afternoon snack, this Eggnog Coffee Cake With Rum Glaze is bound to impress your family and friends with its festive flavors and beautiful presentation.

Ingredients (Serves 4-6):

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup eggnog
• 1 large egg
• 1 teaspoon vanilla extract

Crumb Topping:

• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup unsalted butter, cold and cubed

Rum Glaze:

• 1 cup powdered sugar
• 2 tablespoons rum
• 1-2 tablespoons heavy cream

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease an 8-inch square baking dish or line it with parchment paper for easy removal.
2. Prepare the Dry Ingredients: In a medium-sized bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, nutmeg, and salt. Set aside.
3. Mix the Wet Ingredients: In a large bowl, cream the softened butter until smooth. Add the eggnog, egg, and vanilla extract, and beat until well combined.
4. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can result in a dense cake.
5. Make the Crumb Topping: In a separate bowl, combine the flour, brown sugar, and cinnamon. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
6. Assemble the Cake: Pour the batter into the prepared baking dish and spread it evenly. Sprinkle the crumb topping evenly over the batter.
7. Bake the Cake: Place the dish in the preheated oven and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
8. Prepare the Rum Glaze: While the cake is baking, whisk together the powdered sugar, rum, and heavy cream in a small bowl until smooth and pourable. Adjust the consistency by adding more cream if necessary.
9. Cool and Glaze: Once the cake is done, remove it from the oven and allow it to cool slightly. Drizzle the rum glaze over the warm cake before serving.

Extra Tips:

For the best texture, confirm that all your ingredients, particularly the butter and eggnog, are at room temperature before you begin baking. This will help the ingredients to blend smoothly and create a more uniform batter.

If you prefer a non-alcoholic version of the glaze, you can substitute the rum with a teaspoon of rum extract and add additional cream to achieve the desired consistency. Enjoy this cake fresh on the day it’s made for the best flavor and texture, but it can also be stored in an airtight container for up to two days.

Apple Cinnamon Coffee Cake

Apple Cinnamon Coffee Cake is a delightful treat that combines the warmth of cinnamon with the sweetness of apples, creating a perfect accompaniment to your morning coffee or a cozy dessert for chilly winter nights.

This coffee cake isn’t only a favorite for the Christmas season but also a wonderful addition to any brunch or holiday gathering. Its moist texture and crumbly topping promise a delightful experience for your taste buds, making it a must-try recipe this holiday season.

The following recipe serves 4-6 people and is designed to be simple yet delicious, allowing you to focus on enjoying your time with loved ones rather than spending long hours in the kitchen.

The aroma of apples and cinnamon baking in the oven will fill your home with a warm, inviting scent, setting the perfect ambiance for your Christmas celebrations.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 2 medium apples, peeled, cored, and diced
• For the crumb topping:
• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 3 tablespoons cold unsalted butter, cubed

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper for easier removal of the cake after baking.
2. In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. Mix well to guarantee all dry ingredients are evenly distributed.
3. Add the softened butter, eggs, vanilla extract, and sour cream to the dry ingredients. Use an electric mixer to blend the mixture until smooth and creamy.
4. Gently fold in the diced apples into the batter using a spatula, making sure they’re evenly distributed throughout.
5. Pour the batter into the prepared baking dish, smoothing the top with a spatula.
6. For the crumb topping, combine the flour, brown sugar, and cinnamon in a small bowl. Add the cold, cubed butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
7. Sprinkle the crumb topping evenly over the cake batter in the baking dish.
8. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean and the topping is golden brown.
9. Allow the cake to cool in the baking dish on a wire rack for at least 15 minutes before serving.

Extra Tips:

For an added burst of flavor, consider adding a handful of chopped walnuts or pecans to the crumb topping.

If you prefer a more pronounced apple flavor, choose tart apples like Granny Smith, which balance the sweetness of the cake beautifully.

Always verify your butter is at room temperature to achieve a smooth batter, and be careful not to overmix once the apples are added to maintain the cake’s tender texture.

Enjoy your Apple Cinnamon Coffee Cake warm or at room temperature for the best taste and texture.

Red Velvet Coffee Cake With Cream Cheese Swirl

Red Velvet Coffee Cake With Cream Cheese Swirl is a festive and indulgent treat perfect for the holiday season. This cake combines the rich flavors of red velvet with a luscious cream cheese swirl, making it a delightful addition to any Christmas breakfast or brunch table. The deep red color of the cake paired with the creamy white swirl not only tastes amazing but also looks stunning, capturing the holiday spirit in every slice.

This coffee cake is moist and tender, with just the right amount of sweetness and a hint of cocoa. The cream cheese swirl adds a tangy contrast to the sweetness of the cake, making each bite perfectly balanced. Whether enjoyed with a hot cup of coffee or a glass of milk, this Red Velvet Coffee Cake With Cream Cheese Swirl is bound to become a holiday favorite for you and your loved ones.

Ingredients (Serves 4-6):

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring
• 1/2 cup cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper for easy removal of the cake.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Combine Wet Ingredients: In another bowl, whisk together the buttermilk, vegetable oil, egg, vanilla extract, and red food coloring until well combined.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a dense cake.
5. Prepare Cream Cheese Swirl: In a small bowl, mix the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
6. Layer the Cake: Pour half of the red velvet batter into the prepared baking pan. Dollop spoonfuls of the cream cheese mixture over the batter, then pour the remaining red velvet batter on top.
7. Create the Swirl: Use a knife or a skewer to gently swirl the cream cheese layer into the red velvet batter.
8. Bake the Cake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Serve: Allow the cake to cool in the pan on a wire rack for at least 15 minutes before slicing and serving.

Extra Tips:

When making this Red Velvet Coffee Cake With Cream Cheese Swirl, verify that your cream cheese is softened to room temperature for a smooth swirl. If the cream cheese is too cold, it may not blend well and could create lumps.

Additionally, if you prefer a deeper red hue in your cake, you can adjust the amount of red food coloring to your liking. For those wanting to make this dish ahead of time, the cake can be stored in an airtight container at room temperature for up to two days or refrigerated if you plan to keep it longer.

Enjoy this delightful holiday treat with your favorite hot beverage for an extra cozy experience.

Pecan Praline Coffee Cake

Pecan Praline Coffee Cake is a delightful and indulgent treat perfect for the Christmas season. Its rich, buttery texture combined with a crunchy pecan praline topping makes it an irresistible addition to any holiday breakfast or brunch table.

This cake combines the warm flavors of cinnamon and brown sugar with the nutty goodness of pecans, creating a festive and comforting dessert that’s certain to impress your guests. The aroma of this coffee cake as it bakes will fill your home with a sense of holiday cheer, making it a must-have recipe for your Christmas celebrations.

It’s easy to prepare and can be made in advance, allowing you to spend more time with your loved ones. The pecan praline topping adds a decadent layer that perfectly complements the moist cake beneath.

Ingredients (Serving Size: 4-6 people):

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup whole milk
• 1 cup pecans, chopped
• 1/2 cup light brown sugar
• 1 teaspoon ground cinnamon

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that your cake will bake evenly.
2. Prepare the Baking Pan: Grease a 9-inch round cake pan with butter or non-stick spray. You can also line the bottom with parchment paper for easier removal.
3. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes.
5. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and milk. Begin and end with the dry ingredients, mixing just until combined.
7. Prepare the Pecan Praline Topping: In a separate small bowl, mix the chopped pecans, brown sugar, and cinnamon until well combined.
8. Assemble the Cake: Pour half of the batter into the prepared cake pan. Sprinkle half of the pecan praline mixture over the batter. Add the remaining batter and top with the rest of the pecan mixture.
9. Bake the Cake: Place the cake in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.

Extra Tips:

To ascertain your Pecan Praline Coffee Cake is perfectly moist, make sure not to overmix the batter, as this can lead to a denser texture.

For an extra burst of flavor, you can toast the pecans lightly before mixing them into the praline topping. If you prefer a sweeter topping, consider adding a drizzle of caramel sauce over the top just before serving.

This cake also freezes well, so you can prepare it ahead of time and simply warm it up before serving during your holiday festivities.

White Chocolate Cranberry Coffee Cake

Embrace the festive spirit with this delightful White Chocolate Cranberry Coffee Cake. Perfect for a holiday breakfast or a sweet afternoon treat, this cake combines the rich creaminess of white chocolate with the tangy burst of cranberries.

The moist, tender crumb of the cake pairs beautifully with a crunchy streusel topping, making every bite a celebration of flavors and textures. Whether you’re serving it at a holiday gathering or enjoying it on a quiet winter morning, this coffee cake is sure to bring warmth and joy to your table.

This recipe is designed to serve 4-6 people, making it ideal for a cozy family breakfast or a small get-together with friends. The key to success is confirming the ingredients are fresh and of high quality.

The combination of sweet white chocolate and tart cranberries is enhanced by the subtle notes of vanilla and orange zest, creating a harmonious blend that encapsulates the essence of the holiday season. Now, let’s plunge into the ingredients and steps needed to create this delectable treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/2 cup unsalted butter, softened
• 1/2 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup white chocolate chips
• 1 cup fresh or frozen cranberries
• Zest of 1 orange

Streusel Topping:

• 1/4 cup all-purpose flour
• 1/4 cup light brown sugar, packed
• 1/4 cup unsalted butter, cold and cubed
• 1/2 teaspoon ground cinnamon

Cooking Instructions

1. Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan with butter or non-stick spray and set aside.
2. Make the Streusel Topping: In a small bowl, combine 1/4 cup flour, 1/4 cup packed brown sugar, and 1/2 teaspoon cinnamon. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Set aside.
3. Mix the Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and salt. This confirms even distribution of the leavening agents.
4. Cream the Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and 1/4 cup brown sugar together with an electric mixer until light and fluffy, about 3 minutes.
5. Add Wet Ingredients: Beat in the eggs, one at a time, confirming each is fully incorporated before adding the next. Mix in the vanilla extract, sour cream, and orange zest until smooth.
6. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cake tender.
7. Fold in Add-ins: Gently fold in the white chocolate chips and cranberries with a spatula until evenly distributed throughout the batter.
8. Assemble the Cake: Pour the batter into the prepared baking pan and smooth the top with a spatula. Evenly sprinkle the streusel topping over the batter.
9. Bake: Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack for at least 15 minutes before serving.

Extra Tips

For best results, use fresh cranberries if available, as they provide a firmer texture and more vibrant flavor. If using frozen cranberries, don’t thaw them before adding to the batter, as they can become mushy and bleed color into the cake.

Additionally, if you prefer a stronger orange flavor, you can add a teaspoon of orange extract along with the vanilla extract. This coffee cake can be stored in an airtight container at room temperature for up to three days, or it can be frozen for up to two months. Simply wrap it tightly in plastic wrap and foil before freezing.

Almond Amaretto Coffee Cake

Indulge in the delightful flavors of this Almond Amaretto Coffee Cake during your Christmas celebrations. This moist and flavorful cake is infused with the rich, nutty essence of almonds and the sweet, aromatic notes of amaretto liqueur. It’s a perfect dessert to enjoy with a cup of coffee and ideal for sharing with family and friends during the festive season.

The combination of almond and amaretto creates a sophisticated taste profile that will make this coffee cake the star of your holiday dessert table. This recipe is designed to serve 4-6 people, guaranteeing there’s enough cake to satisfy your guests without overwhelming your holiday spread. The cake is topped with a delightful almond glaze, adding an extra layer of flavor and elegance.

Whether you’re an experienced baker or new to holiday baking, this Almond Amaretto Coffee Cake is sure to impress with its simple yet exquisite taste.

Ingredients:

• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/4 cup amaretto liqueur
• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup sliced almonds

For the Almond Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon almond extract

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
2. Cream the Butter and Sugar: In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. This should take about 3 minutes using an electric mixer.
3. Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, almond extract, and amaretto liqueur until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
5. Fold and Pour: Gently fold in the sliced almonds, then pour the batter into the prepared cake pan, spreading it evenly.
6. Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Prepare the Glaze: While the cake is baking, prepare the almond glaze by whisking together the powdered sugar, milk, and almond extract in a small bowl until smooth.
8. Cool and Glaze: Once the cake is done, let it cool in the pan for about 10 minutes before transferring it to a wire rack. Drizzle the almond glaze over the warm cake, allowing it to set before serving.

Extra Tips:

For an even more pronounced almond flavor, consider toasting the sliced almonds before folding them into the batter. This will enhance their nuttiness and add a slight crunch to your cake.

If you prefer a non-alcoholic version, you can substitute the amaretto liqueur with almond-flavored syrup. Confirm your butter is at room temperature before beginning, as this will help achieve a smooth and creamy batter.

This coffee cake can be made a day ahead; simply store it in an airtight container to keep it fresh. Enjoy the cake slightly warm or at room temperature for the best flavor experience.

Maple Walnut Coffee Cake

Maple Walnut Coffee Cake is a delightful treat that brings the warmth and comfort of the holiday season right to your kitchen. This cake combines the rich, earthy flavors of maple syrup and walnuts with the light, buttery texture of a classic coffee cake. Perfect for Christmas morning or as a sweet addition to any holiday gathering, this cake is bound to please friends and family alike.

The aroma of maple and toasted walnuts fills the house as it bakes, making it an irresistible festive indulgence. The balance of sweetness from the maple syrup and the nutty crunch from the walnuts creates a harmonious flavor profile that captures the essence of the holidays.

Whether served warm with a cup of coffee or enjoyed as an afternoon snack, this Maple Walnut Coffee Cake is a versatile treat that fits any occasion. Its moist texture and crumbly topping make it a favorite among cake lovers and guarantee that one slice is never enough.

Below, you’ll find the necessary ingredients and step-by-step instructions to create your own Maple Walnut Coffee Cake, perfect for serving 4-6 people.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup pure maple syrup
• 1/2 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts

Topping:

• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 cup unsalted butter, melted
• 1/2 cup chopped walnuts

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan to prevent the cake from sticking.
2. Prepare the Topping: In a small bowl, combine 1/2 cup flour and 1/4 cup brown sugar. Stir in the melted butter until the mixture is crumbly. Mix in the walnuts and set aside. This will form a delicious crunchy topping for your cake.
3. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. This guarantees that the dry ingredients are evenly distributed before combining with the wet ingredients.
4. Cream Butter and Syrup: In a separate bowl, beat the softened butter and maple syrup together until light and fluffy. This step incorporates air into the mixture, ensuring a light texture in the final cake.
5. Add Wet Ingredients: Add the sour cream, eggs, and vanilla extract to the butter and syrup mixture. Beat until smooth and well-combined, creating a rich and creamy batter.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cake tough.
7. Fold in Walnuts: Gently fold in the chopped walnuts, ensuring they’re evenly distributed throughout the batter for consistent flavor in every bite.
8. Assemble the Cake: Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the topping mixture over the batter, covering it completely.
9. Bake the Cake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden brown and have a slight spring when touched.
10. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Serve warm or at room temperature, slicing into generous portions.

Extra Tips:

For the best flavor, use pure maple syrup instead of imitation maple-flavored syrup. Freshly toasted walnuts can enhance the nutty flavor of the cake, so consider toasting them before chopping. If you prefer a sweeter cake, you can drizzle extra maple syrup over the top just before serving.

This cake can also be made a day in advance and stored covered at room temperature, making it an ideal choice for holiday preparations. Enjoy with a hot cup of coffee or tea to complete your festive experience.

Lemon Blueberry Coffee Cake

Indulge in the delightful combination of zesty lemon and juicy blueberries with this Lemon Blueberry Coffee Cake. Perfectly suited for holiday mornings or festive gatherings, this cake is light, fluffy, and bursting with flavor. The revitalizing tang of lemon complements the sweetness of the blueberries, creating a harmonious blend that’s both satisfying and invigorating.

Whether served as a breakfast treat or a dessert, this coffee cake is sure to become a holiday favorite. This recipe yields a moist and tender cake topped with a buttery crumb topping that adds a delightful crunch to each bite. The preparation is simple, and the results are spectacular, making it a go-to recipe for busy holiday seasons.

With just a few easy steps, you can create a coffee cake that will impress your family and friends. Let the aroma of freshly baked cake fill your home and bring everyone to the table.

Ingredients (Serves 4-6):

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh or frozen blueberries
• 1/4 cup all-purpose flour (for blueberries)
• Crumb Topping:
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, cold and cubed

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium bowl, combine 1 1/2 cups of all-purpose flour, baking powder, baking soda, and salt. Whisk together to guarantee even distribution of the leavening agents.
3. Prepare the Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, approximately 3-4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice until fully incorporated.
4. Combine the Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
5. Prepare the Blueberries: Toss the blueberries with 1/4 cup of flour to prevent them from sinking to the bottom of the cake. Gently fold the floured blueberries into the batter.
6. Make the Crumb Topping: In a separate bowl, mix together the crumb topping ingredients: 1/2 cup flour, 1/2 cup sugar, and the cold, cubed butter. Use a fork or pastry cutter to cut the butter into the dry ingredients until it resembles coarse crumbs.
7. Assemble the Cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle the crumb topping evenly over the batter.
8. Bake the Cake: Place the cake in the preheated oven and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Extra Tips:

For an extra burst of flavor, consider adding a teaspoon of almond extract to the batter. If using frozen blueberries, don’t thaw them before adding to the batter to prevent excessive bleeding of the color.

To guarantee the crumb topping is evenly distributed, use your fingers to gently press it into the batter before baking. This coffee cake pairs beautifully with a cup of hot coffee or tea, making it a delightful addition to your holiday brunch table.