Dee’s Holiday Coffee Cake
Ingredients
Streusel Topping:
1 3/4 Cup, All-Purpose Flour
1 Cup, Light Brown Sugar, packed
1 1/4 Teaspoons, Ground Cinnamon
1 Teaspoon, Pumpkin Pie Spice
1/2 Teaspoon, Ground Nutmeg
1 Teaspoon, Salt
1 1/2 Sticks, Butter, unsalted and softened
1 1/2 Cups, Pecans, Toasted and finely chopped
Cake:
2 Cups, All-Purpose Flour
1 1/4 Teaspoons, Baking Powder
1/2 Teaspoon, Baking Soda
1 Teaspoon, Salt
1 Teaspoon, Cinnamon
1 Teaspoon, Pumpkin Pie Spice
1/2 Teaspoon, Ground Nutmeg
1 Cup, Sugar
1 Stick, Butter, unsalted & softened
2 Large Eggs
1 1/2 Teaspoons, Pure Vanilla Extract
1 Cup, Eggnog
1 Cup, Sour Cream
1 Packet, Baking Raisins *optional
Glaze:
1 Cup, Confectioners’ Sugar
2 Tablespoons, Eggnog
Instructions
Streusel Topping
Preheat oven to 350 Degrees. Spray a bundt cake and set aside.
On the stove, over medium-low heat, add the pecans to a saute pan to toast. Stir the nuts or toss them around to avoid burning. You’ll need to keep a close eye on the nuts. Make sure you constantly move them around in the pan and cook just until they start to turn slightly darker and you’ll begin to smell a nice nutty flavor. Remove from heat. Once cooled you can chop them up. You can toast the nuts a day or two before and keep in an airtight container.
Start by making the Streusel topping. This will be used for the center of cake as well as the top. Make sure the butter is cold. Cut butter into little pieces and then mix together all ingredients for the streusel. Use your hands, a pastry cutter or pulse in a food processor just until nice and crumbly. Place in fridge until you are ready to use.
Layering Coffee Cake
To make the cake: In a small bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, pumpkin pie spice and set aside. In a standing mixer add the sugar and butter and mix on medium speed until nice and fluffy. Add the eggs, 1 at a time. Then add the vanilla and eggnog and mix until all combined. Add the flour and sour cream (add a little bit at a time by alternating each of these 2 ingredients). Scrape the bowl and then add the raisins and mix just until nice combined.
Pour 1/2 of the cake batter into your pan. Then add 1/2 of your Streusel topping, just gently pressing it down to create an even layer. Then pour the other 1/2 of your cake batter into pan and then top with remaining Streusel topping.
Holiday Coffee Cake-Ready to Bake!
Bake in oven for approx 50-55 minutes or until a knife comes out clean. Remove from oven, set aside on a cooling rack. Once cooled, remove from pan and add the glaze to the cake.
Glaze: While the cake is baking you can make your glaze. Mix the glaze ingredients in your mixer until nice and smooth and creamy. You can add more liquid if you need to thin it out more. Once cake is cooled take a spoon and drizzle the icing all over the cake. It will run down the side of the cake.
Serve and Enjoy!
Mangia!
Happy Holidays!!
Notes
You can also add diced apples to the cake batter if you don’t like raisins. Or you can add both.
I like to use “Baking Raisins”. They keep the cake moist. You can find them in the baking aisle in your supermarket. I buy “Sun-Maid” brand. They typically can be found with all the nuts. If you cannot find them, ask! Most stores carry them. They are different than buying just a plain bag of raisins. They are made specifically for baking.