Holiday Coffee Cake Recipe
Quick and Easy Coffee Cake
For several decades now, my mom has been making her holiday coffee cake recipe for Christmas morning. She thinks that the recipe originated from the back of a Pillsbury biscuit can. Its hard to say since we've been enjoying this delicious sweet brunch treat for so many years.
I finally asked mom for the recipe this year. I had no idea how quick and easy this coffee cake is to make. Its just perfect for hectic holiday mornings. Warm, gooey and filling, holiday coffee cake is delicious when enjoyed with fresh fruit, orange juice, bacon and.... yes.... coffee!
Next time you are hosting book club, or will be having the extended family over for a holiday gathering, plan on serving this delicious caramel treat, straight from the oven and still warm. coffee cake
Ingredients for Holiday Coffee Cake
You probably have most of the ingredients for holiday coffee cake in your refrigerator or pantry.
Other than the refrigerated biscuits, a trip to the grocery store is one less thing on your to-do list this time of year.
The recipe is pretty straight-forward:
- ½ C butter
- ¾ C firmly packed light brown sugar
- ½ C chopped pecans or walnuts (we always use pecans)
- ¼ C real maple syrup
- 2 (10 oz.) cans refrigerated flaky biscuits
You will also need a circular and butter or shortening to grease the pan. I highly recommend that you not use cooking spray because it is too hard to get into the crevices to prevent sticking. bundt pan
Another Coffee Cake/Pull-Apart Cake Recipe
Cook Time for Holiday Coffee Cake
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Directions for Making Holiday Coffee Cake
Holiday coffee cake can be prepared in less than 1 hour with little prep time. That frees you up to spend time with the family!
- Preheat the oven to 350 degrees.
- Grease a 12-cup fluted tube pan or Bundt cake pan and set aside
- In a medium saucepan over low heat, melt the butter. Stir in brown sugar, pecans and maple syrup.
- Pour approximately 1/4 c. of the sugar mixture into the prepared pan
- Open the cans of biscuit dough and separate into 20 biscuits. Stand them on edge, slightly overlapping around the prepared pan.
- Pour remaining sugar mixture over biscuits.
- Bake at 350 degrees for 30-35 minutes until golden brown. Remove from oven and allow to cool in pan for 5 minutes.
- Carefully invert holiday coffee cake onto a lipped serving plate (to catch syrup) and serve warm.