I really love traditions. There’s something so special and comforting around the consistency of traditions when you’re growing up. This delicious coffeecake was a Christmas tradition in my family. It was the only day of the year that we ate it, which of course made it even more special. I remember waking up so early, before the sun was up, and sneaking down to the kitchen. My cousin, Andrew, and I were usually the first ones up. We would sit patiently in our new PJ’s, watching cartoons while my aunt, Julie, made the coffeecakes for the whole family. By the time everyone else was awake, the whole house was filled with the sweet, cinnamon smell of the coffeecake. That’s a memory I’ll never forget.
- 2 cups sifted flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 sticks of butter
- 1 ¼ cups sugar
- 2 eggs
- 1 cup sour cream
- 1 tsp vanilla
- 3 Tbsp sugar
- 1 Tbsp cinnamon
- Chopped pecans (optional)
- Preheat oven to 350 degrees.
- Grease 9×13 pan.
- Sift together the flour, baking powder, baking soda, and salt. Set aside.
- Cream together butter and sugar.
- Add eggs and beat.
- Add dry ingredients slowly alternating with sour cream.
- Add in vanilla.
- In a separate bowl, combine sugar and cinnamon for the topping. (Pecans are optional).
- Spread half the batter in the pan and sprinkle half the topping. Then, spread the rest of the batter on top and sprinkle the rest of the topping.
- Bake 9×13 for about 40 minutes (you’ll want to start checking it at 36 minutes) or 8×8 for about 50 minutes.
- Let it cool for 10 minutes before serving. It can also be served at room temperature if you prefer. ENJOY!