Description
Indulge in the warm, comforting flavors of this Christmas-Morning Coffee Cake. A tender sour cream cake with a sweet cinnamon swirl, buttery crumb topping, and optional glaze, perfect for holiday breakfast or brunch.
Ingredients
Scale
Main Cake:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup milk
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Cinnamon Swirl:
- 1/3 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
Crumb Topping:
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, cold and cubed
Optional Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round or square baking dish.
- Mix together brown sugar and cinnamon for the swirl; set aside.
- Make the crumb topping by mixing flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Refrigerate.
- Cream together butter and sugar. Add eggs, sour cream, milk, and vanilla.
- Whisk together dry ingredients. Combine wet and dry ingredients.
- Pour half of the batter into the dish, sprinkle with cinnamon swirl, add remaining batter, top with crumb topping.
- Bake for 35–40 minutes. Cool slightly.
- Optional: Whisk glaze ingredients, drizzle over warm cake before serving.
Notes
- This coffee cake is ideal for prep ahead and warming up in the morning.
- Add chopped pecans or walnuts to the crumb topping for extra texture.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 25g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
