I am a huge coffee cake fan, so I decide to try this Holiday Breakfast Cake recipe for my husband and the kids. This is a great recipe for Christmas morning, holiday gift, a brunch, a shower, dessert, or even a special snack to last all weekend. For dessert, you may want to add a simple icing, but it’s wonderful without it too! Serve at room temperature or warm beforehand. My favorite way to enjoy it is with a cup of coffee or for an afternoon snack.
Holiday Breakfast Cake
8 to 10 servings
31/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup butter, softened
2 cups granulated sugar
1/2 cup light brown sugar
1 cup sour cream or nonfat plain Greek yogurt
11/2 teaspoons vanilla extract
2 tablespoons ground cinnamon
1/2 cup chopped walnuts or pecans
2 tablespoons powdered sugar
1. Preheat oven to 350F.
2. Grease a 10-inch Bundt pan with nonstick cooking spray and dust with flour.
3. In a large mixing bowl, sift flour, baking soda and salt; set aside.
4. Beat butter and sugars with an electric mixer on low speed 2 minutes or until fluffy. Add eggs, one at a time, and mix on medium speed 3 minutes. Add sour cream, vanilla and cinnamon, mixing gently. Add 1/3 of flour mixture at one time, mixing in until combined, scraping down the sides of bowl each time until all flour mixture is used. Fold in nuts, mixing gently.
5. Pour batter in prepared pan and bake 55 minutes to 1 hour or until a toothpick inserted in center comes out clean. Let cool 15 minutes; turn onto a cake plate. Sprinkle with powdered sugar.