Christmas Morning Coffee Cake

lifted partially from the rest of the cake. The cake is sitting on a white cake plate.

This Christmas morning coffee cake is studded with dried cherries and sugared green cherries, It's topped with a crunchy pecan crump topping and a sweet glaze! Serve this on Christmas morning with a cup of coffee or tea!

Course Breakfast

Cuisine North American

Prep Time 30

Cook Time 1 15

Servings servings

Calories 936kcal

Author Nina

Equipment

One 10-inch bundt pan

Ingredients

Streusel

½ cup brown sugar packed
½ cup all purpose flour
1½ teaspoons ground cinnamon
¼ teaspoon salt
⅓ cup unsalted butter room temperature, cut into 1-inch pieces
¾ cup pecan halves

Coffee Cake

3 cups all purpose flour
1 teaspoon salt
¾ teaspoon baking powder
¼ teaspoon baking soda
1 cup unsalted butter room temperature
1¼ cups granulated sugar
¼ cup brown sugar packed
1½ teaspoons vanilla extract
4 large eggs room temperature
1 cup sour cream room temperature
¾ cup whole milk
½ cup dried cherries
½ cup candied green cherries chopped

Glaze

1 cup powdered sugar
2-3 tablespoons milk

US Customary - Metric

Instructions

Streusel

In a medium sized bowl, combine brown sugar, flour, cinnamon, and salt. Whisk together.
Add butter and use a fork or a pastry cutter to combine. You want the butter to be about the size of peas when done, and the dry ingredients should be well worked into the butter.
Add pecans and stir to combine. Store streusel in the refrigerator while you make the cake.

Coffee Cake

Preheat oven to 325°F (165°C). Grease a 10-inch bundt pan well and set aside.
In a medium bowl, whisk flour, salt, baking powder, and baking soda together. Set aside.
Beat butter, granulated sugar, and brown sugar until well creamed together, about 3 minutes. Add 4 eggs and mix until well combined, scraping down the sides and bottom of the bowl.
Add sour cream and milk and mix until well combined. The batter will be very liquid like at this stage.
Mix in the dry ingredients until almost all combined. Add the dried and candied cherries and mix until just combined.
Spoon batter evenly into the prepared bundt pan. Scatter streusel over the top of the batter. Bake for 70-75 minutes, or until the streusel is browned and a toothpick inserted into the cake comes out clean.
Cool cake in it's pan for 30 minutes. Run a knife around the outside of the cake and turn out to remove. Let it cool fully on a wire rack.

Glaze

In a small bowl mix powdered sugar with milk, adding one tablespoon at a time until you have a pourable glaze.
Pour glaze over top of the coffee cake. Let glaze harden before serving, about 30 minutes.
Store leftovers at room temperature in an airtight container for up to 4 days.

Video

Notes

If you don't like candied cherries, leave them out. Substitute with more dried cherries.
Pecan halves are used in this recipe. If you only have whole pecans, lightly chop them up.
Instead of using pecans, use pistachios or walnuts.
Add red and green sprinkles to the top if you feel fancy!

Nutrition