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Christmas Coffee Cake

Christmas coffee cake layers tender sour cream cake with a cinnamon-pecan swirl in a 9x13-inch pan. A golden top and a few moist crumbs on the toothpick mark when it is ready.
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Prep Time 20 minutes
Cook Time 38 minutes
Cooling 15 minutes
Total Time 1 hour 13 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon-pecan swirl
  • 0.75 cup light brown sugar packed
  • 2 tsp ground cinnamon
  • 0.75 cup pecans chopped
Cake
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large, at room temperature
  • 2 tsp vanilla extract
  • 1 cup sour cream at room temperature

Equipment

  • 1 9x13-inch baking pan
  • 1 electric mixer

Method
 

  1. Preheat the oven to 350°F.
  2. Grease a 9x13-inch baking pan.
Make the cinnamon-pecan swirl
  1. Stir together the brown sugar and cinnamon in a small bowl.
  2. Mix in the pecans.
Mix the batter
  1. Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
  2. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  3. Beat in the eggs one at a time.
  4. Mix in the vanilla.
  5. Mix in the flour mixture in three additions, alternating with the sour cream in two additions, beginning and ending with the flour mixture; mix just until combined.
Assemble and bake
  1. Spread half of the batter in the prepared pan.
  2. Sprinkle with half of the cinnamon-pecan mixture.
  3. Spread the remaining batter over it.
  4. Sprinkle with the remaining mixture.
  5. Bake for 32 to 38 minutes, until the cake is golden and a toothpick inserted into a cake-only spot comes out with a few moist crumbs.
  6. Cool in the pan for at least 15 minutes before serving.

Notes

For an even swirl, spread the batter gently so the cinnamon-pecan layers stay distinct. Refrigerate covered for up to 4 days; freezer: yes, freeze slices for up to 2 months. For a gluten-free variation, use a 1:1 gluten-free baking flour in place of the all-purpose flour.