It’s beginning to look like Christmas – the mantle is decorated, the snowman wreath is on the front door, and the stockings are up. That means it is time for my Grandmother’s Christmas Coffee Cake which can be found coming out of my oven through Valentine’s Day. A teacher’s gift, a Christmas morning staple, and some warm tangible love for my boys’ tummies – that’s Grandmother’s Christmas Coffee Cake.
Cream 1 Stick Butter and 1/2 Cup Butter-flavored Crisco Baking Stick
Add 1 and 1/2 Cup Sugar
Blend two together until creamy
Add the following mixture 1/3 at a time to the creamy mixture: 2 Cups Sifted Flour, 1 tsp. Baking Powder, 1/2 tsp. Baking Soda.
When mixed, add 3 well-beaten eggs (room temperature)
Next, add 1 Cup Sour Cream
Make a 1 tsp. cinnamon/3 tbsp. sugar mixture. Line 2 loaf pans with wax paper and scoop 1/4 + 1/4 of mixture into the bottom of each loaf. Sprinkle sugar mixture liberally over the batter. Scoop the remaining 1/4 + 1/4 into the loafs, topping of with liberal sprinkling of sugar mixture.
The recipe originally called for an 8-inch bundt cake or tube cake pan, but they were too big for basket gifts and teacher gifts, so for gifts, I use loaf pans (one recipe makes 2 coffee cakes in loaf pans). They freeze great, too, so you can make bunch and store for winter usage!
From my house to yours, a very Merry Christmas – may this recipe bring to your house the smiles it brings to mine!