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You know those recipes you can always count on? The ones that will always impress a crowd, but are still easy to make? This is one of those.

This coffee cake has stood the test of time—I always turn to it when I need a no-fail dessert or brunch recipe. The richness from the butter and slight tanginess from the sour cream come together to make a moist cake with just a little crunch, thanks to the sugar and nut topping.

It’s also very easy to make and the perfect way to start off Christmas day!

Ingredients

  • 2 sticks butter
  • 2 cups sugar
  • 2 eggs
  • ½ teaspoon vanilla
  • 1 cup sour cream
  • 2 cups flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Topping

  • 6 tablespoons brown sugar
  • 1 ½ teaspoon cinnamon
  • ½ cup chopped nuts (I use walnuts or pecans)

Directions

  1. Grease and flour a tube or Bundt pan. Preheat oven to 350.
  2. Combine topping ingredients in small bowl and set aside.
  3. Cream butter, sugar, eggs and vanilla together in standing mixer.
  4. Add sour cream and mix well.
  5. In a separate bowl, sift flour, baking powder and salt together. Slowly add dry ingredients to batter until combined.
  6. Pour half the batter into prepared pan.
  7. Sprinkle 2/3 of the topping over the batter and then pour remaining batter over topping.
  8. Sprinkle with remaining topping.
  9. Bake 45 minutes – 1 hour (inserted toothpick will come out clean when done)
  10. Cool, remove from pan and sprinkle with powdered sugar (optional)

Christmas Morning Coffee Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2 sticks butter
  • 2 cups sugar
  • 2 eggs
  • ½ teaspoon vanilla
  • 1 cup sour cream
  • 2 cups flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • Topping
  • 6 tablespoons brown sugar
  • 1 ½ teaspoon cinnamon
  • ½ cup chopped nuts (I use walnuts or pecans)
Instructions
  1. Grease and flour a tube or Bundt pan. Preheat oven to 350.
  2. Combine topping ingredients in small bowl and set aside.
  3. Cream butter, sugar, eggs and vanilla together in standing mixer.
  4. Add sour cream and mix well.
  5. In a separate bowl, sift flour, baking powder and salt together. Slowly add dry ingredients to batter until combined.
  6. Pour half the batter into prepared pan.
  7. Sprinkle ⅔ of the topping over the batter and then pour remaining batter over topping.
  8. Sprinkle with remaining topping.
  9. Bake 45 minutes – 1 hour (inserted toothpick will come out clean when done)
  10. Cool, remove from pan and sprinkle with powdered sugar (optional)