The holidays just got sweeter with this Christmas Coffee Cake! 🌟 A perfect blend of brown sugar, cherries and pecans make this the ultimate treat for cozy mornings, holiday brunches, or as a sweet gift for loved ones. 🎁☕️
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Ingredients
- 1⁄3 cup butter 75 mL
- 1⁄3 cup brown sugar 75 mL
- 18 to 20 pecan halves
- 12 to 14 cherry halves
- 1⁄4 cup butter 60 mL
- 1 cup brown sugar 250 mL
- 1 tsp vanilla 5 mL
- 2 eggs
- 1 cup sour cream 250 mL
- 11⁄2 cups flour 375 mL
- 11⁄2 tsp baking powder 7 mL
- 1 tsp baking soda 5 mL
Instructions
- Melt 1⁄3 cup (75 mL) butter. Add 1⁄3 cup (75 mL) brown sugar and stir. Place in the bottom of a 10-inch (25 cm) tube pan or Bundt pan.
- Decorate the bottom with pecan and cherry halves.
- Cream 1⁄4 cup (50 mL) butter and 1 cup (250 mL) brown sugar. Add vanilla and eggs. Beat until fluffy. Blend in sour cream.
- Mix flour, baking powder and baking soda and sift.
- Make a well in center of dry ingredients, add liquids and stir gently.
- Pour into greased pan and bake at 350°F (180°C) for 30 minutes.
- Serves 10 to 12.
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