Christmas Coffeecake Recipes
Christmas Coffeecake recipes are among the most numerous for those that contain yeast in my own cookbook. I've never worked much with yeast, but I do so love coffeecake for breakfast! So, when I learned to work with yeast doughs, the yeast-based recipes are the ones I used before moving on to loaf breads. For this reason, these Christmas coffeecake recipes will always have a special place in my heart, and I make them as often as I have time. They are well worth the effort, and so long as measuring is accurate, and the water is not too hot or too cold, they will work well for anyone. Another reason for a special page of Christmas coffeecake recipes is that they are expensive when you buy them in the stores, and more-so at the bakery. These will taste just as good, if not better, and will save you a bundle. Who knows - once you get good at it, you just might never buy another one again! When most people think of coffeecake, they think calories and cholesterol. These Christmas coffeecake recipes are as healthy as anything else we eat. Yes, they are made with real butter and so on. However, coffeecake recipes as a whole do not contain all the junk you'd find in a store-bought version - so ENJOY!! Coffeecake recipes in general are very versatile... Feel free to put some of the toppings listed on other creations (they will not be listed on the toppings page), or omit them when the recipe gives one. Really - its breakfast for your family - so use what your family likes!!
Apricot Almond Christmas Coffeecake In a mixing bowl, cream butter and sugar. Add eggs, sour cream and extract; mix well. Combine flour, baking powder and salt, then add to creamed mixture and mix well. Spread half of the batter in a WELL-GREASED AND FLOURED 12-cup fluted tube pan. Sprinkle with half of the almonds. Spread half of the preserves to within ½ inch of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2 inch of edges. Sprinkle with remaining almonds. Bake at 350° for 55 to 60 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan for 15 minutes. Carefully invert onto a serving platter.
½ cup firmly packed brown sugar Cake: Stir together flour, baking powder and salt; set aside. In large mixer bowl, beat butter and brown sugar until fluffy. Add eggs and beat well. Add whiskey and eggnog alternately with the flour mixture while mixing until blended. Pour into GREASED 13x9-inch baking pan. Topping: Combine ½ cup brown sugar, nutmeg, and pecans. Add ¼ cup soft butter and mix well. Crumble topping over top of cake. Bake at 350° for about 30 minutes or until wooden pick inserted near center comes out clean. Cool slightly.
Soak the yeast in the warm (105 degrees-115 degrees) water until dissolved. Add the sugar. Mix well. Heat the sour cream until warm. Add to the yeast mixture along with the lemon zest and salt. Beat in two eggs. Add enough of the flour to make a soft dough. Beat the butter into the dough. Turn the dough onto a floured board and knead until smooth (6-7 minutes). Place the dough in a LIGHTLY BUTTERED bowl. Cover tightly with plastic wrap. Let rise until doubled in bulk (45-60 minutes). Punch down. Roll out on a floured board to form an 18" x 12" rectangle. Spread the lemon curd on the dough, leaving a ¾" border on all sides. Carefully roll up the dough. Place on a large WELL-GREASED cookie sheet, and pat down to flatten. Let rise for about 30 minutes. Lightly beat the second measure of egg. Brush the cake with the beaten egg. Sprinkle with nuts. Pat in gently so they stick to the dough. Bake at 350° for about 30 minutes.
To make streusel topping: In a medium bowl, mix brown sugar, ¾ cup flour, and cinnamon. Cut in the butter with a fork until crumbly. Stir in walnuts. In a medium bowl, stir together 3 ¼ cups flour, baking powder, and baking soda. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Then stir in the vanilla and yogurt. Gently stir in the flour mixture just until blended. Pour 3 cups of the batter into the Bundt pan, and sprinkle on ¼ of the topping. Layer with apples. Sprinkle with &frac; the remaining streusel. Pour in the remaining batter, and top with the remaining &frac; streusel. Lightly pat the top layer of streusel so it sticks to the cake batter. Bake 50 to 60 minutes at 350°, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 15 minutes. Place cookie sheet over pan and carefully invert both. Remove Bundt pan, and let the cake cool completely. You can use just about any diced fruit in this Christmas coffeecake recipe, and it will be equally delicious.
2½ cups powdered sugar Combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly until well blended. Cool and set aside. In a large mixing bowl, dissolve the yeast in water. Add sour cream mixture and eggs. Gradually stir in flour, being sure to mix well. (Dough will be very soft.) Cover and refrigerate overnight. The next morning, combine filling ingredients and mix until well blended. Turn dough onto a floured board and knead 5 to 6 times. Divide into four equal portions. Roll each portion into a 12 x 8 rectangle. Spread equal amounts of the filling on each, leaving about 1 inch to the edges. Roll up from long side and pinch seams and ends to seal. Place, seam side down, on WELL-GREASED cookie sheet. Cut six slits on top of loaves. Cover and let rise until nearly doubled, about 1 hour. Bake at 375° for 25 minutes or until golden brown. Cool completely on wire racks. Combine the ingredients and drizzle over loaves. I LOVE this stuff - so be sure to check back for more Christmas coffeecake recipes soon -
Christmas Coffeecake Recipes
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