Who says you can’t indulge in a slice of cake in the morning? Well, if you have a fresh-out-of-the-oven Christmas Morning Coffee Cake with aromatic hints of cinnamon, nutmeg, and ginger, it’s kind of hard to say no.
Author:Addie Gundry
Prep Time:20 minutes
Cook Time:1 hour
Total Time:1 hour 20 minutes
Yield:16 1x
Category:Breakfast
Ingredients
Scale
6 tablespoons unsalted butter, softened
1 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon minced crystallized ginger
1 cup chopped pecans
Instructions
Preheat the oven to 350 degrees F. Grease and flour a 6-cup tube pan.
Forthe streusel: In a small bowl, stir together the butter, brown sugar, cinnamon, nutmeg, ginger, and pecans. Set aside.
Forthe cake: Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter on medium speed for 1 to 2 minutes. Add the sugar and vanilla and beat until light and fluffy. Add the eggs one at a time and beat until combined.
In a large bowl, whisk together the flour, baking powder, and baking soda. On low speed, add the flour mixture to the butter mixture in 3 batches, alternating with the sour cream in 2 batches, beating until combined. Add the orange zest and beat to incorporate.
Spread half of the batter in the tube pan. Sprinkle half of the cranberries then half the streusel over the batter. Cover with the remaining batter, streusel, and cranberries.
Bake for 50 minutes to 1 hour or until the cake is golden and a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan on a wire rack, then transfer to a serving plate. Slice and serve.
