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Christmas Coffee Cake

Christmas coffee cake layers tender sour cream cake with chopped cranberries, orange zest, and a buttery pecan streusel. Baked in a 9x13-inch dish, it’s finished with a simple orange glaze.
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Prep Time 20 minutes
Cook Time 42 minutes
Cooling time 20 minutes
Total Time 1 hour 22 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the streusel and cake
  • 2.75 cup all-purpose flour divided: 3/4 cup for the streusel and 2 cups for the cake
  • 0.75 tsp fine salt divided: 1/4 teaspoon for the streusel and 1/2 teaspoon for the cake
  • 13 tbsp unsalted butter divided: 5 tablespoons cold for the streusel and 1/2 cup softened for the cake
For the streusel
  • 0.5 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 0.5 cup pecans chopped
For the cake
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 cup granulated sugar
  • 2 eggs large, at room temperature
  • 1 tsp vanilla extract
  • 1 cup sour cream at room temperature
  • 1 tbsp orange zest finely grated
  • 1 cup fresh cranberries coarsely chopped
For the glaze
  • 0.75 cup powdered sugar
  • 2 tbsp orange juice

Equipment

  • 1 9x13-inch baking dish
  • 1 electric mixer

Method
 

Make the streusel
  1. In a medium bowl, combine 3/4 cup flour, brown sugar, cinnamon, and 1/4 teaspoon salt.
  2. Cut in 5 tablespoons cold butter until coarse crumbs form.
  3. Stir in the pecans.
Make the cake
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. In a medium bowl, whisk together the remaining 2 cups flour, baking powder, baking soda, and remaining 1/2 teaspoon salt.
  4. In a large bowl, beat the remaining 1/2 cup softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes.
  5. Beat in the eggs one at a time.
  6. Mix in the vanilla, sour cream, and orange zest until smooth.
  7. Add the flour mixture in two additions, mixing on low just until combined.
  8. Fold in the cranberries.
  9. Spread the batter evenly in the prepared dish.
  10. Sprinkle the streusel over the top.
  11. Bake at 350°F for 35 to 42 minutes, until golden and a toothpick inserted in the cake comes out with a few moist crumbs.
  12. Cool the cake in the pan for 20 minutes.
Glaze the cake
  1. Whisk the powdered sugar and orange juice until smooth.
  2. Drizzle over the cooled cake.

Notes

For a tender cake, mix the flour just until combined. Store covered in the refrigerator for up to 4 days; freeze yes, wrapped well for up to 2 months. Walnuts can replace the pecans if needed.