I hope you all had a Merry Christmas (if you celebrate, of course).
I was asked to make a “gooey, cinnamony coffee cake with walnuts and crumbles” by my neighbor for her Christmas morning breakfast, so of course I did.
I love it when I get asked to make specific dishes because it’s like a challenge to make the very best they’ve ever had.
I think I did okay this time.
What do you have for breakfast on Christmas morning? Do you have any cool Christmas traditions?
- ¾ cup unsalted butter
- 1 teaspoon salt
- 1½ cups granulated sugar
- ⅓ cup brown sugar
- 2½ teaspoons baking powder
- 2 teaspoons vanilla extract
- 3 large eggs
- ¾ cup sour cream
- 1¼ cups milk (any kind)
- 3¾ cups flour
- 1 cup brown sugar, light or dark
- 1½ tablespoons ground cinnamon
- ½ cup crushed walnuts
- 1 cup crushed walnuts
- 1 tablespoon flour
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ cup firmly packed brown sugar
- 8 tbsp butter, cubed
- Preheat the oven to 350°F. Lightly grease two 9″ round cake pans.
- Make the Cake:
- In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don’t need to whisk out all the lumps.
- Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
- Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you’re using two 9″ round pans, spread 1⅓ cups batter in each pan
- Make the Filling:
- Mix together the brown sugar, cinnamon, and walnuts.
- Sprinkle the filling evenly over the batter.
- Spread the remaining batter over the filling.
- Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don’t combine filling and batter thoroughly; just swirl the filling through the batter.
- Make the Streusel:
- In a medium bowl, combine the crushed, baking powder, cinnamon, and brown sugar.
- Cut in the butter until well combined and you have small pea sized lumps. Sprinkle this over the top of the cakes.
- Sprinkle the topping over the batter in the pan.
- Bake the cake until it’s a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 45 to 50 minutes. When pressed gently in the middle, the cake should spring back.
- Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.
- (I made a Cinnamon Cream Cheese Frosting for the middle of the cakes and drizzled the top with a cinnamon powdered sugar glaze)