Thursday, December 16, 2004

Christmas Coffeecake

So, it’s Christmas morning (or any morning, really), and you want a warm-from-the-oven treat for breakfast—but who has time? You do—the night before! This easy sour cream coffeecake rests happily in the refrigerator overnight, waiting to be popped into the oven and baked in the morning. For an extra-festive occasion, we like to add chips to the topping—chocolate, butterscotch, cinnamon, or cappuccino, take your pick. (Or, to totally entrance the kids, red and green M&Ms!)

12 tablespoons (1 1/2 sticks) butter
1 cup granulated sugar
1/2 cup brown sugar, light or dark
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon strong flavor, such as butter rum, vanilla butternut, etc.; or 1 teaspoon vanilla
2 large eggs
2 cups King Arthur Unbleached All-Purpose Flour
1 cup sour cream or yogurt (light-style is fine)

Streusel Topping
3/4 cup brown sugar, light or dark
3/4 cup chopped walnuts or pecans
3/4 teaspoon ground cinnamon
3/4 to 1 cup chips (chocolate, butterscotch, cinnamon, or cappuccino), optional

To make the cake: In a large mixing bowl, beat together the butter, sugars, baking powder, baking soda, salt, cinnamon, and flavor, mixing until smooth. Add the eggs one at a time, beating well after each addition. Add the flour alternately with the sour cream or yogurt, stirring to combine. Spoon the batter into a lightly greased 9 x 13-inch pan.

To make the topping: Combine the brown sugar, nuts and cinnamon, stirring to combine.

Sprinkle the topping over the batter in the pan. Sprinkle the chips on top, if you’re using them. Cover the pan with plastic wrap, and refrigerate it overnight.

Next morning, take the cake out of the refrigerator, and preheat the oven to 350°F. Bake the cake for 40 to 45 minutes, until it’s golden brown on top. Remove it from the oven, and cool briefly before serving. Yield: 12 to 18 servings.

Copyright 2004 The Baker's Catalogue, Inc.

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