Christmas Coffee Cake
Christmas Coffee Cake is a rich, old-fashioned sour cream coffee cake with a walnut-cinnamon sugar swirl layered through the batter. It bakes up tender and buttery—perfect for holiday mornings and brunch tables.
Serve warm or at room temperature, dusted lightly with powdered sugar if you like, and enjoy with coffee or tea.
Christmas Coffee Cake
Ingredients
- 2 sticks margarine, very soft
- 2 cups sugar
- 2 eggs
- 1/2 pint sour cream
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 cup crushed walnuts
- 4 tablespoons sugar (for topping)
- 2 teaspoons cinnamon (for topping)
Instructions
- Preheat oven to 350°F. Grease a chiffon cake pan or angel food pan.
- In a bowl, beat margarine until fluffy. Add sugar and mix well.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla, then mix in sour cream.
- Mix 1 cup flour with 1/2 teaspoon baking powder and add to batter; mix well.
- Mix remaining 1 cup flour with remaining 1/2 teaspoon baking powder and add; mix well.
- In a small bowl, combine walnuts with 4 tablespoons sugar and cinnamon.
- Spoon half the batter into the pan. Sprinkle with half the walnut-cinnamon mixture.
- Add remaining batter and sprinkle remaining topping over the top.
- Bake about 1 hour, until a tester comes out clean. Cool before slicing.
Bake time: about 1 hour
Servings: 12–15
FAQ
Do I have to use margarine?
The original recipe uses margarine, but butter can be substituted for a richer flavor. Keep it very soft for easy mixing.
What pan should I use?
A chiffon cake pan or angel food (tube) pan works well for this recipe. Either style helps the cake bake evenly.
How do I know when it’s done?
It’s done when the top is set and a toothpick inserted near the center comes out clean (or with just a few moist crumbs).
How should I store coffee cake?
Store airtight at room temperature for several days, or freeze slices for longer storage.