Christmas Coffee Cake

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“This is a delicious coffee cake recipe i found in a local cookbook from a past home, the topping swirled throughout the cake makes it moist, but crunchy! you won't regret trying this one.”
READY IN:
43mins
SERVES:
12-15
YIELD:
1 9x13 Coffee Cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream together shortening, sugar, and vanilla. Add eggs, one at a time, and beat well after each. Sift together flour, baking powder, and baking soda. add 1/3 dry ingredients to batter, then 1/3 sour cream. Repeat additions of dry ingredients and sour cream two more times, beating only until incorporated after each addition.
  2. For topping: mix with a fork the butter, brown sugar, cinnamon, and pecans. Grease a 9x13-inch pan. Put half the batter in the pan, then half the topping, remaining batter, and remaining topping.
  3. Bake at 350 for 28 minutes in a metal pan, or at 325 for 30-35 minutes in a pyrex pan.

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