This Christmas Morning Coffee Cake is great with a cup of coffee while opening gifts. Who am I kidding, this cake is great any time of the year!
This coffee cake is super simple to make and perfect for beginner bakers. This cake uses basic ingredients and only needs 45 minutes to bake. The sour cream gives this cake the perfect consistency in my opinion.
💭 Recipe Tip
Don't you hate it when raisins get stuck together in a big clump? To unstick the raisins, wet your hands with a little water then work the raisins apart.
I like raisins in my baked goods so that's what I decided to use. But if you are like my wife and don't like raisins, you can easily substitute for nuts. Unless you have a nut allergy...
The first thing my wife said to me when I took it out of the oven was what kind of cake is that? Apparently she couldn't tell it was a coffee cake so I decided to look up its history and found this article on Wiki about the history of coffee cake.
While you are here checking out my recipes, make sure you check out my collection of Cake & Cupcake recipes. You wanna know what would go great with this coffee cake? My Peppermint White Hot Chocolate! The perfect combination.
For more great recipes with Raisins, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this delicious Christmas Morning Coffee Cake recipe (see recipe card for quantities): Unsalted Butter, White Sugar, Eggs, All Purpose Flour, Baking Soda, Baking Powder, Sour Cream, Vanilla Extract, Raisins, Brown Sugar and Cinnamon.
🥣 How do I Make Christmas Morning Coffee Cake
Preheat oven to 350°F.
In a bowl, cream butter and sugar. Add eggs and mix well. Add sour cream and vanilla. Mix well.
In another bowl, combine flour, baking soda and baking powder.
Slow add flour mixture to creamed butter mixture. Mix until well combined.
In a small bowl, combine all the topping ingredients.
In a lightly greased bundt pan, put ¾ of topping and ½ of batter. Repeat with remaining topping and batter.
Bake for 45 minutes or until a toothpick comes out clean. Let cool before removing from pan to a wire rack. Best served warm.
Christmas Morning Coffee Cake
- Bundt Pan
For the Batter
- ½ Cup Unsalted Butter, Softened
- 1 Cup White Sugar
- 2 Eggs
- 2 Cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 2 Cups Sour Cream
- 1 teaspoon Vanilla Extract
For the Topping
- ½ Cup Raisins
- ¼ Cup Light Brown Sugar
- 1 teaspoon Ground Cinnamon
- Preheat oven to 350F.
- In a bowl, cream butter and sugar. Add eggs and mix well. Add sour cream and vanilla. Mix well.
- In another bowl, combine flour, baking soda and baking powder.
- Slow add flour mixture to creamed butter mixture. Mix until well combined.
- In a small bowl, combine all the topping ingredients.
- In a lightly greased bundt pan, put ¾ of topping and ½ of batter. Repeat with remaining topping and batter.
- Bake for 45 minutes or until a toothpick comes out clean. Let cool before removing from pan to a wire rack. Best served warm.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Making this coffee cake was the highlight of my day. It turned out perfect. This cake is so moist and because I love raisins it made it all the better.
I’m going to try making this with dried cranberries instead of raisins. Bet it will be delicious!